Effect of probiotic and yeast supplementation on performance, egg quality characteristics and economics of production in Vanaraja layers

An experiment was conducted to study was conducted to evaluate the effect of dietary supplementation of Improval (mixture of probiotic, Lactobacillus sporogenes, 5X10⁷ cfu/g and yeast, Saccharomyces cerevisiae, 1.5X10⁸ cfu/g) on performance of Vanaraja laying chickens during a period of 14 weeks. 51 weeks old, 60 laying hens were randomly distributed into 5 equal groups (duplicated into 4 groups of 3 laying hens each) in wiremesh floored cages. Five experimental diets were formulated by supplementing 0, 0.5, 1.0, 1.5 and 2.0 g of probiotic and yeast (improval)/Kg diet to the control diet. Results indicated that supplementation of probiotics and yeast did not affect the egg production and feed conversion efficiency. Feed intake was decreased (P<0.05) due to addition probiotics and yeast @ 1.5 or 2.0 g/kg diet. The egg weight, shell thickness, shell per cent, albumen and yolk per cent increased (P<0.05) due to probiotic and yeast supplementation @ 1.5 or 2.0g/Kg diet. Highest net profit was recorded in laying hens fed probiotics and yeast @ 1.5g/Kg diet (23.3%) compared to that of control diet (18.8%). It is concluded that supplementation of probiotics and yeast @ 1.5–2.0 g/Kg diet in Vanaraja laying hens is beneficial in terms of better egg size, shape, stronger shell, increased albumen and more net profit.