TABLE 7.

Effect of supplemental YC on the Ileum bacteria of laying hens at genus level (%).

Classification levels of bacteria		Diet1		SEM2	P-value
Phylum	Genus	DC	YC
Firmicutes	Lactobacillus	14.4b	49.8a	4.79	0.03
Firmicutes	Romboutsia	58.7a	19.5b	8.88	0.03
Firmicutes	Tyzzerella_3	0.4	9.1	3.23	0.31
Firmicutes	Turicibacter	3.3	1.1	0.80	0.27
Firmicutes	Enterococcus	0.4	1.0	0.34	0.36
Proteobacteria	Gallibacterium	0.4	2.6	0.73	0.14
Proteobacteria	Helicobacter	0.3	2.6	1.09	0.14
Proteobacteria	Escherichia_Shigella	0.3	1.2	0.45	0.36
Bacteroidetes	Uncultured_bacterium	0.7	1.4	0.51	0.86
–	Other	16.1	11.1	5.48	0.86

¹The relative abundance of Genus less than 1% are not listed. Values are means, n = 6.

²SEM, standard error of the mean.

^a,bDifferent superscripts within a row means significantly different (P < 0.05).