The Effect of Probiotic Baker’s Yeast on Egg Quality, Tibia Characteristics, and Hepatic Lipid Peroxidation in Laying Hens

This study evaluated the effects of dietary baker’s yeast (Saccharomyces cerevisiae ) supplementation on laying performance, egg and eggshell quality, bone strength, and liver oxidative status in laying hens. A total of 120 Lohmann Brown hens were allocated to five groups (12 replicates, 2 birds per replicate), which received a basal diet (T1) or the same diet supplemented with 50 (T2), 100 (T3), 150 (T4), or 200 (T5) g/t of yeast. The body weight of birds and the feed conversion ratio (FCR) were monitored. At the end of weeks 1, 5, and 11 of the experiment, 12 eggs from each group were randomly selected for quality assessment (weight, eggshell thickness and strength, yolk and albumen quality: Haugh units, color). Liver function was evaluated based on weight, proximate composition, and malondialdehyde (MDA) content, while bone characteristics were assessed based on tibia ash content, dimensions, and mechanical strength analysis. Dietary yeast supplementation improved egg production, FCR, albumen quality, yolk color, and eggshell strength, reduced MDA levels in the liver, and enhanced tibia strength and width. The results of this study suggest that probiotic baker’s yeast positively influences performance, egg quality, and oxidative stress-related parameters, and bone strength in laying hens.