The effect of dried bakery yeast addition on some hematological and biochemical parameters in Japanese quail

Abstract

This study was aimed to investigate the effect of dried bakery yeast addition to the ration of Japanese quail and its effect on some hematological and biochemical parameters in treated birds in the beginning of egg production stage for two month duration. The fifty birds were divided randomly to five dietary treated groups. Each group contain two replicated five birds for each replicate. First group (control) were fed ration free from the dried bakery yeast. While the other four groups were fed ration plus dried bakery yeast with the following percentage 0.5%, 1.0%, 1.5% & 2.0% respectively. The results of this study showed significant differences with the effects of dried bakery yeast to the ration of the second group 0.5% in comparison with the control group in the hematological parameters which include an increase in the RBCs count 3.37 million/mm3, PCV 34.5% and hemoglobin 7.3 g / 100 ml of blood. There significant increase in the total protein value 5.2 g /100ml. there was significant decrease in SGPT and SGOT enzyme concentration in comparison with control group. There were no significant changes in the level of ALP in the second group 0.5% in comparison with the control group. Mean while a significant increase was noticed in the level of ALP for 1.0%, 1.5%, 2.0% groups in comparison with control group. We concluded from this study that the adding off 0.5% dried bakery yeast to the ration of birds was sufficient to induce the required effects on the hematological and biochemical parameters without need to increase the others concentrations in the rations 1.0%, 1.5%, 2.0%. Mean while that didn’t show any effects on the studying parameters.