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Abstract
This study was carried out in a commercial farm located in Cairo Ismailia desert road from August to September 2012. This experiment was designed to evaluate the effect of the supplementation of yeast culture (saccharomyces cerevisiae) at levels 0.1 and 0.3% and acetic acid at levels 0.2 and 0.4% in diets on production performance, physiological parameters and immune response parameters in laying hens. A total of 400 Hy - Line Brown laying hens at 33 weeks of age was divided randomly into five treated - groups. The results indicated that supplemental yeast culture or acetic acid in diets had significantly higher feed consumption, egg weight, egg production, egg mass, shape index, shell thickness and yolk index and better feed efficiency and mortality compared with the control. Similar trend was noticed for the blood analysis, the treated groups had significantly higher plasma alkaline phosphates, Ca, P, Globulin and WBC. Opposite trend was observed for plasma ALT, AST, cholesterol, LDL, triglycerides, total lipids and H / L ratio. Yeast and acetic acid inclusion in diets significantly reduced cholesterol and total lipids in yolk and liver, and depressed the microbial count in ileum