Effect of probiotic supplementation in the diet on the production and physical quality of eggs in laying hens

Abstract

Probiotics are beneficial microorganisms that are used as feed supplements whose activity in the host's digestive tract produces organic acids so that the intestinal microflora is always in a balanced state and nutrient absorption can be optimal. This study aims to examine the effect of probiotic (Pro-B10) supplementation in the diet on egg characteristics and performance of laying hens. A total of 120 hens aged 60 weeks were randomly divided into 4 treatment groups, namely: the group of laying hens fed a diet supplemented with 0.5% Pro-B10 (P1); 1% Pro-B10 (P2); and 1.5% Pro-B10 (P3). The control group of chickens was fed without Pro-B10 (P0). Each treatment with 5 repetitions with 30 hens per repetition. The results showed that the hens in the P3 group had the highest egg production and feed efficiency (P<0.05) compared to the P0, P1 and P2 hen groups. Pro-B10 supplementation in the diet had a significant (P<0.05) effect on egg characteristics.It can be concluded that supplementation of 1.5% probiotic Pro-B10 in feed for Lohmann Brown laying hens from 60-68 weeks of age, can increase egg production and feed efficiency, as well as increase the weight and color of eggshells which are preferred by consumers.

Effect of dietary inclusion of Bacillus-based probiotics on performance, egg quality, and the faecal microbiota of laying hen

“…It can be predicted that the absorption and proper transfer of dietary carotenoids was achieved by Bacillus probiotics supplementation due to a better gut health and nutrient’s absorption. Diets high in carotenoids are linked to reduced cholesterol levels with possible increase in xanthophyll and the level of β-carotene [ 28 , 29 ]. Poultry feeds generally contains numerous sources of available pigments such as maize as shown in our experimental diet containing sufficient amount of corn.…”

“…Poultry feeds generally contains numerous sources of available pigments such as maize as shown in our experimental diet containing sufficient amount of corn. However, the pigmenting efficacy is determined by factors such as digestion, accumulation of carotenoids in the target tissue, and the gut health [ 29 ]. Thus, we propose that the better yolk colour in the third phase our study can be linked to the better gut health of laying hen as described by the quality of microbiota in our study.…”