Productivity of Lohmann Brown Laying Hens that Offered “Yeast Culture” Supplemented in Pollard and Soybean Hull Diets

Abstract

This research was carried out to increase the productivity of Lohmann Brown laying hens aged 32–40 weeks that offered “yeast culture” (Saccharomyces cereviseae) supplementation, both in pollard and soybean hull diets. The research used a completely randomized design (CRD) with six treatments and eight replications. There were two birds in each replicate. The experimental diets for the laying period (aged 32-40 weeks) were formulated to 17% crude protein and 2750 kcal ME/kg as a control diets (A), 0.10% yeast culture supplementation (B), diets with 15% pollard (C), 15% pollard + 0,10% yeast (D), 15% soybean hull (E), and 15% soybean hull + 0,10% yeast (F), repectively. Experimental diets and drinking water were provided ad libitum during the entire experimental period. The results of this experiment showed that supplementation of 0.10% yeast culture as a probiotics sources in the basal diets increased (P<0,05) significantly on egg weight total, egg production, and feed efficiencies than control groups. The diets with 15% wheat bran did not effect (P>0,05) on eggs production. It was concluded that supplementation of 0,10% yeast culture as probiotics sources in basal diets increased productivity of Lohmann Brown laying hens aged 32 – 40 weeks. It was suggested that the used of 15% pollard and 15% soybean hull in Lohmann Brown laying hens aged 32- 40 weeks diets were recommended. Keywords : Soybean hull, pollard, productivity, laying hens