Effect of dietary supplementation of Bacillus subtilis DSM29784 on hen performance, egg quality indices, and apparent retention of dietary components in laying hens from 19 to 48 weeks of age

Neijat, M.; Shirley, R B; Barton, J; Thiery, P; Welsher, A; Kiarie, E.

doi:10.3382/ps/pez324

Cited by 37 publications

(37 citation statements)

References 67 publications

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“…It is well known that egg production is positively correlated with energy supply [7,8]; thus, it is possible that layers of the HP group could utilize more energy for egg production, instead of body weight maintenance. In addition, previous studies have shown that egg production is negatively correlated with egg weight [9,10], the eggshell thickness is positively correlated with strength [11], and similar results were observed in our study.…”

Section: Discussionsupporting

confidence: 92%

Transcriptome Analysis of Ovary Tissues From Low- and High-yielding Changshun Green-shell Laying Hens

Gegen

et al. 2021

Preprint

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Background: Changshun green-shell laying hens are unique to Guizhou Province, China, with high egg quality. At this stage, improving egg production performance has become an important breeding task. In recent years, the development of high-throughput sequencing technology provides a fast and exact method for genetic selection. Therefore, this study is based on high-throughput sequencing technology to analyze the differences in the ovarian mRNA transcriptome of low-yield and high-yield Changshun green-shell layer hens, identify critical pathways and candidate genes involved in controlling the egg production rate, and provide basic data for layer breeding.Results: The egg production rates of the low egg production group (LP) and the high egg production group (HP) were 68.00 ± 5.56% and 93.67 ± 7.09%, with extremely significant differences between the groups (p <0.01). Moreover, the egg weight, shell thickness, strength and layer weight of the LP were significantly larger than those of the HP (p <0.05). More than 41 million clean reads per sample were obtained, and more than 90% of the clean reads were mapped to the Gallus gallus genome. Further analysis identified 142 differentially expressed genes (DEGs), and among them, 55 were upregulated and 87 were downregulated in the ovaries. KEGG pathway enrichment analysis identified 9 significantly enriched pathways. Among them, the neuroactive ligand-receptor interaction pathway was the most enriched. GO enrichment analysis indicated that the molecular function GO term: transmembrane receptor protein tyrosine kinase activity, as well as the DEGs identified in this GO term, including PRLR, NRP1, IL15, BANK1, NTRK1, CCK, and HGF may play crucial roles in the regulation of egg production.Conclusions: The above-mentioned differentially expressed genes should be paid attention to in molecular breeding of Changshun green-shell laying hens. Moreover, enrichment analysis suggested that the neuroactive ligand-receptor interaction pathway and receptor protein tyrosine kinases may play crucial roles in the regulation of ovarian function and egg production.

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Section: Discussionsupporting

confidence: 92%

Transcriptome Analysis of Ovary Tissues From Low- and High-yielding Changshun Green-shell Laying Hens

Gegen

et al. 2021

Preprint

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“…B. subtilis DSM29784 resulted in a significant increase in nutrient retentions and dietary AME n in laying hens throughout the production cycle, where a total of 336 Shaver White layers were studied from 19 to 48 weeks of age [ 49 ]. Among the three inclusion levels (low, medium, and high), a high inclusion level of the bacteria increased the apparent retention of common nutrients, such as dry matter (DM), organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), gross energy (GE), calcium, and total phosphorus, but the apparent metabolizable energy (AME) and AMEn were highest for the medium level of inclusion.…”

Section: Nutrient Utilizationmentioning

confidence: 99%

“…The inclusion of B. subtilis probiotic enhanced the overall feed efficiency, egg weight, and egg mass. Neijat et al [ 49 ] also showed that the inclusion of B. subtilis improved the albumen height and Haught unit of the eggs throughout the production cycle from 19 to 48 weeks of age. The lowest shell breaking strength found at week 20 was a drawback of the high supplementation of the probiotic.…”

Section: Laying Performancementioning

confidence: 99%

Probiotics (Direct-Fed Microbials) in Poultry Nutrition and Their Effects on Nutrient Utilization, Growth and Laying Performance, and Gut Health: A Systematic Review

Jha

Das

Oak

et al. 2020

Animals

156

118

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Probiotics are live microorganisms which, when administered in adequate amounts, confer health benefits to the host. The use of probiotics in poultry has increased steadily over the years due to higher demand for antibiotic-free poultry. The objective of this systematic review is to present and evaluate the effects of probiotics on the nutrient utilization, growth and laying performance, gut histomorphology, immunity, and gut microbiota of poultry. An electronic search was conducted using relevant keywords to include papers pertinent to the topic. Seventeen commonly used probiotic species were critically assessed for their roles in the performance and gut health of poultry under existing commercial production conditions. The results showed that probiotic supplementation could have the following effects: (1) modification of the intestinal microbiota, (2) stimulation of the immune system, (3) reduction in inflammatory reactions, (4) prevention of pathogen colonization, (5) enhancement of growth performance, (6) alteration of the ileal digestibility and total tract apparent digestibility coefficient, and (7) decrease in ammonia and urea excretion. Thus, probiotics can serve as a potential alternative to antibiotic growth promoters in poultry production. However, factors such as the intestinal health condition of birds, the probiotic inclusion level; and the incubation conditions, feedstuff, and water quality offered to birds may affect the outcome. This systematic review provides a summary of the use of probiotics in poultry production, as well as the potential role of probiotics in the nutrient utilization, growth and laying performance, and gut health of poultry.

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“…Many yeast species are recognized safe by many regulatory authorities such as Qualified Presumption of Safety status assigned by the European Food Safety Authority, the Association of American Feed Control Officials and Canadian Food Inspection Agency. However, in general, most commercial probiotic feed additives for poultry are of bacterial preparations e.g., (49)(50)(51)(52)(53). The few non-bacterial (yeast or fungal) probiotics includes Aspergillus oryzae (54,55), Candida pintolopesii (54), Candida saitoana, Saccharomyces bourlardii (56), and S. cerevisiae (57).…”

Section: Live Whole Yeastmentioning

confidence: 99%

Utility of Feed Enzymes and Yeast Derivatives in Ameliorating Deleterious Effects of Coccidiosis on Intestinal Health and Function in Broiler Chickens

et al. 2019

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Effect of dietary supplementation of Bacillus subtilis DSM29784 on hen performance, egg quality indices, and apparent retention of dietary components in laying hens from 19 to 48 weeks of age

Cited by 37 publications

References 67 publications

Transcriptome Analysis of Ovary Tissues From Low- and High-yielding Changshun Green-shell Laying Hens

Transcriptome Analysis of Ovary Tissues From Low- and High-yielding Changshun Green-shell Laying Hens

Probiotics (Direct-Fed Microbials) in Poultry Nutrition and Their Effects on Nutrient Utilization, Growth and Laying Performance, and Gut Health: A Systematic Review

Utility of Feed Enzymes and Yeast Derivatives in Ameliorating Deleterious Effects of Coccidiosis on Intestinal Health and Function in Broiler Chickens

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