Effects of dietary Lactobacillus acidophilus and Bacillus subtilis on laying performance, egg quality, blood biochemistry and immune response of organic laying hens

Summary The objective of this study was to evaluate the effects of two different probiotic micro‐organisms on the performance, egg quality and blood parameters of organically reared hens. A total of 900 16‐week‐old Hy‐Line layer hybrids were randomly assigned to three groups of 300 birds each. The c...

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Bibliographic Details
Published in:Journal of animal physiology and animal nutrition 2016-10, Vol.100 (5), p.977-987
Main Authors: Forte, C., Moscati, L., Acuti, G., Mugnai, C., Franciosini, M. P., Costarelli, S., Cobellis, G., Trabalza-Marinucci, M.
Format: Article
Language:English
Subjects:
Animal Feed - analysis
Animal Nutritional Physiological Phenomena
Animals
Bacillus subtilis - physiology
biochemical indicators
Chickens - blood
Chickens - immunology
Chickens - physiology
Diet - veterinary
Eggs - standards
Female
immune response
Lactobacillus acidophilus - physiology
laying hen
Oviposition - physiology
Oxidative Stress
probiotic
Probiotics
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Summary:Summary The objective of this study was to evaluate the effects of two different probiotic micro‐organisms on the performance, egg quality and blood parameters of organically reared hens. A total of 900 16‐week‐old Hy‐Line layer hybrids were randomly assigned to three groups of 300 birds each. The control (CTR) group was fed a corn–soya bean cake‐based diet; the L group was fed the same diet supplemented with 0.1% Lactobacillus acidophilus, while the B group was fed the same diet supplemented with 0.05% Bacillus subtilis. Data were recorded at the beginning (weeks 5 and 6: T1) and at the end (weeks 19 and 20: T2) of the experiment, and no differences in hen performance were recorded between dietary groups or sampling times. All of the investigated clinical chemistry parameters, except GGT, were affected by diet (p 
ISSN:0931-2439
1439-0396
DOI:10.1111/jpn.12408