Effects of dietary red yeast (Sporidiobolus pararoseus) on production performance and egg quality of laying hens
Yeast products have been recently gained great attention in poultry industry as a feed additive after the ban on using of antibiotic growth promoters in the European (Yalcin et al., 2015). Yeasts with great amount of enzymes, vitamins and other nutrients have been demonstrated to improve growth rate, feed efficiency, egg production and reproduction (Yalcin, Ozsoy, Erol, & Yalcin, 2008), reduce abdominal fat content, improve internal egg quality and increase organic phosphorus utilization in laying hens (Wang, Shih, Chen, & Wang, 2015). Furthermore, they were predominantly originated source of mannan‐oligosaccharides (MOS), which have been considered as the best alternatives for antibiotics in poultry feeds (Ferket, Parks, & Grimes, 2002). Additionally, the major components of yeast cell wall viz. mannan‐oligosaccharides and ß‐glucan have been proved to lower the cholesterol concentration in egg yolk and serum in laying hen (Yalcin, Yalcin, Cakin, Eltan, & Dagasan, 2010). Red yeast, Sporidiobolus pararoseus, has been reported as potential source of carotenoids (Valduga et al., 2014). These carotenoids act as vitamin A precursors, possess antioxidant properties and exhibit properties deemed protective against a range of diseases (Frengova & Beshkova, 2009). However, there is little available information about the effects of red yeast on production performance and egg quality of laying hens. To our best knowledge, this is the first study about dietary Sporidiobolus pararoseus supplementation on productive performance and egg quality of laying hens.