Effects of dietary red yeast (Sporidiobolus pararoseus) on production performance and egg quality of laying hens

Summary The purpose of this study was to evaluate the effect of dietary red yeast ( Sporidiobolus pararoseus ) on production performance and egg quality of laying hens. A total of 200 Esa Brown laying hens (23 weeks of age) were allocated equally to negative control group (no yeast supplement); positive control group (2 g/kg of Saccharomyces cerevisiae ); 0.5, 1, 2 g/kg red yeast respectively. The experiment was lasted for 12 weeks. Feed intake, hen‐day egg production and egg weight were not different between control and supplemented groups. However, yeast‐supplemented groups were significantly improved feed efficiency ( p < .05). Incremental levels of red yeast increased the colour score of egg yolk ( p < .05). The cholesterol and triglyceride of serum and yolk were significantly ( p < .05) lower in the laying hens fed dietary administration red yeast compared to the control diet; however, no significant ( p > .05) differences among yeast‐supplemented groups were observed. The hepatic hydroxymethylglutaryl‐coenzymeA ( HMG ‐CoA) reductase activity was significantly lower ( p < .05) in the 2 g/kg red yeast‐supplemented group compared to the control and other red yeast‐supplemented groups. Concentrations of caecal short‐chain fatty acids was increased ( p < .05) in laying hens fed 1 and 2 g/kg red yeast as compared to the control group. Dietary administration of 2 g/kg red yeast ( S. pararoceus ) significantly improved egg yolk colour, decrease serum and egg yolk cholesterol levels.