The Effect of Yeast (Saccharomyces cerevisiae) Culture Versus Fla-ovomycin Supplementation on Laying Hen Diets and Their Co-mparative Influence on The Late Stage Production Performnce

The effect of yeast culture (Saccharomyces cerevisiae) supplementation on laying hen diets was tested against flavomycin supplementation during 12 weeks, using 112 Brown Bovans laying hens, 52 week-old, divided into 7 equal groups fed on a basal diet containing 18.8% crude protein and 2810 kcal/kg ME (metabolizable energy) feed. Three groups were supplemented with 3 different levels of commercial yeast culture (1, 2 and 3 kg/ton) and 3 groups were supplemented with 3 different levels of flavomycin (50,75 and 100 mg/ton). ncreased levels of yeast culture supplementation significantly decreased hen-day egg production (p