Effects of a Dried Bacillus subtilis culture on egg quality

Xu, Chuanlai; Ji, Cheng; Ma, Qingqing; Hao, Kai; Zhao, Jin; Li, K.

doi:10.1093/ps/85.2.364

Cited by 101 publications

(65 citation statements)

References 17 publications

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“…Further, BioPlus 2B resulted in a higher egg yield but along with a decrease in egg yolk and serum cholesterol [11] . B. subtilis culture improved the egg production and eggshell thickness [12] . In broiler chickens, it was evidenced that high levels of intake may not always lead to the greatest performance [13] .…”

Section: Introductionmentioning

confidence: 97%

Effect of Kefir upon the Performance, Intestinal Microflora and Histopathology of Certain Organs in Laying Hens

Yenice¹,

Çelebi²,

Yörük³

et al. 2014

Kafkas Univ Vet Fak Derg

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SummaryIn the current study, the effect of kefir upon the performance, intestinal microflora and histopathology of certain organs in laying hens was investigated. Totally, 108 Lohmann Brown layers, aged 24 weeks, were allocated randomly into three groups, as; Group C (control, n=36): no treatment, Group A (n=36): 10 cc, and Group B (n=36): 7.5 cc kefir per litre of water. Animals were fed for 10 weeks with basal diets. Livers showed moderate level of hydropic degeneration, some lipidosis and focal haemorrhages with high amounts of kefir (Group A). Fewer active follicles in the ovarium were also observed in this group. The egg yield was significantly (P<0.01) lower in Group A (89.40±0.91) than in Group C (92.50±0.83) and Group B (92.86±0.87). For the pH of large intestines, unlike the small ones, it was significantly changed (P<0.01) from basic to acidic milieu in kefir-treated groups. The titres of coliform (E. coli), aerobic (Lactobacillus spp.), and anaerobic bacteria (Peptostreptococcus spp.) were significantly decreased (P<0.05 to P<0.001) with increased intake for both intestinal tracts. We conclude that; i) high kefir intake could unfavourably impair the digestive organ structures, ii) the supplementations led to a marked decrease in the large intestinal pH and microbiological load of the intestines, and iii) high kefir level markedly decreased the egg yield, unlike the low concentration as leading to a considerable improvement from the 6 th weeks onwards. Keywords: Kefir, Laying hen, Microbiology, Pathology, Probiotic Yumurtacı Tavuklarda Kefirin Performans, Barsak Mikroflorası ve Bazı Organların Histopatolojisi Üzerine Etkisi ÖzetMevcut araştırmada, yumurtacı tavuklarda kefirin performans, barsak mikroflorası ve bazı organların histopatolojisi üzerine etkisi araştırıldı. 24 haftalık toplam 108 adet Lohmann Brown yumurtacı tavuk; Grup K (kontrol, n=36), Grup A (n=36): 10 cc ve Grup B (n=36): 7.5 cc kefir/L su olarak rastgele 3 gruba ayrıldı. Hayvanlar 10 hafta süreyle bazal rasyonla beslendi. Yüksek kefir miktarı (Grup A), karaciğerlerde orta düzey hidropik dejenerasyon, belli düzeyde lipidosis ve fokal hemorajiler oluşturdu. Ayrıca, bu grupta ovaryumdaki aktif follikül sayısının daha az olduğu gözlendi. Grup A'daki yumurta verimi (89.40±0.91), Grup C (92.50±0.83) ve Grup B'dekinden (92.86±0.87) önemli düzeyde (P<0.01) daha düşük bulundu. Kefir uygulanan gruplardaki kalın bağırsak pH'sı, ince bağırsakların aksine, bazikten asidik ortama doğru önemli düzeyde (P<0.01) değişti. Koliform (E. coli), aerobik (Lactobacillus spp.), ve anaerobik bakteri (Peptostreptococcus spp.) titreleri artan probiyotik alımıyla birlikte önemli düzeyde (P<0.05 -P<0.001) azaldı. Sonuç olarak; i) yüksek kefir alımının sindirim organı yapılarını olumsuz yönde etkileyebildiği, ii) katkıların kalın bağırsak pH'sını ve bağırsakların mikrobiyolojik yükünü önemli düzeyde azalttığı, ve iii) yüksek kefir düzeyinin yumurta verimini önemli düzeyde azaltmasına karşın, düşük konsantrasyonun 6. haftadan sonra belli oranda artırdığı kanısına va...

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Section: Introductionmentioning

confidence: 97%

Effect of Kefir upon the Performance, Intestinal Microflora and Histopathology of Certain Organs in Laying Hens

Yenice¹,

Çelebi²,

Yörük³

et al. 2014

Kafkas Univ Vet Fak Derg

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“…Changes in the FA composition of egg yolk, as a result of diet, can be caused either by an increase in the antioxidant activity among treated hens due to isoflavones or by intervention of the microorganisms in the gut as affected by FSB. Since the antioxidant activity of isoflavone, which is high in FSB, prevents oxidation of lipids in the blood (Wei et al, 1995), Meanwhile, recent reports have also shown that some probiotics affect serum and egg yolk lipid profiles (Salma et al, 2007;Xu et al, 2006). In the present study, the FSB contains live AO and BN organisms.…”

Section: Discussionmentioning

confidence: 68%

The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer

Hong¹,

Abanto²,

Kim³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study was conducted to determine the effects of dietary low grade soybean, fermented with Aspergillus oryzae (FSB 1) or Bacillus subtilis var. natto (FSB 2), on egg production and quality, fat and cholesterol content, and the fatty acid (FA) profile of eggs by lipid layer. A total of 18 Hi-Line strain layers, 22 wk of age, were randomly assigned to three dietary treatments: no fermented soybean (control), control with 15% FSB 1 (C + FSB 1), and control with 15% FSB 2 (C + FSB 2). The rate of egg production and egg weight were evaluated between two periods: one was from the 1st to 4th wk and the other was from the 5th to 8th wk. At the 8th wk, a total of 30 eggs were randomly selected from each treatment group and analyzed for physical quality, fat content, fatty acid composition and cholesterol content. The results showed that egg production was increased in hens fed with diets containing fermented soybeans from the 5th to 8th wk period (p<0.01). A similar tendency was observed through eight weeks' cumulative egg production (p<0.05). There were no significant differences in egg production between the C + FSB 1 and C + FSB 2 treatment groups (p>0.05). Egg weight and other physical properties did not vary between treatment groups (p>0.05). Egg yolks among different treatment groups were similar in fat content, but egg yolks in the C + FSB 1 and C + FSB 2 groups had lower oleic acid (p<0.05), higher linoleic, α-linolenic, and arachidonic acids (p<0.01), and lower cholesterol content (p<0.05) than those in the control group. In conclusion, supplementation of fermented low grade soybeans might be useful as a functional feedstuff to improve egg production and quality for a healthy human diet.

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“…, , (Jin , 1998a;Xu , 2006 (Mohan , 1995;Haddadin , 1996;Xu , 2006) ( , 2000) . (Nelson Gilliland, 1984 Table 7 .…”

Section: B Subtilismentioning

confidence: 99%

“…(DFM, Direct-fed microbial) , (Mohan , 1996;Balevi , 2001), ( , 2000;Xu , 2006) (Abdulrahim , 1996;Haddadin , 1996) . (Jin , 1996), (Fuller, 1989;Jin , 1997;Sohail , 2002).…”

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Effects of Three Strains of Bacillus subtilis Supplemented to Diets on Egg Quality, Intestinal Microflora and Tibia in The Late Stage of Laying Hens

Lee¹,

Lee²,

Kim³

et al. 2010

Journal of Animal Science and Technology

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The objective of this study was to investigate the effects of three strains of Bacillus subtilis (B. subtilis) supplemented to diets on egg production, egg quality, egg yolk cholesterol levels, the profile of cecal microflora, and tibia characteristics in laying hens. One hundred sixty 76-week-old Hy-Line Brown layers were randomly divided into 4 groups with 4 replicates per group (10 birds per replicate). Birds in the control group were fed a corn-soybean meal based diet. The remaining three treated groups were fed the control diet containing either 0.05% B. subtilis Ch3 (T1), 0.05% B. subtilis Ch3 + B. subtilis W1 (T2) or 0.05% B. subtilis commercial product (T3) for 6 weeks, respectively. There were no differences in feed intake, egg weight, egg production and egg mass among the groups. The dietary supplementation of B. subtilis improved eggshell strength and Haugh units compared to those of control (P<0.05). The activities of GOT and GPT in serum were not also affected by the dietary treatments. The population of total microbes and lactic acid bacteria in cecum were significantly increased by the dietary B. subtilis (P<0.05), but not the coliforms. The cholesterol concentration in egg yolk and serum in the treated groups were significantly decreased compared to those of control (P<0.05). Also, The levels of phospholipids in serum were significantly decreased compared to those of control (P<0.05). The supplementation of three strains of B. subtilis to diets significantly increased the contents of tibia ash compared to that of control (P<0.05). Thus, this study showed significant improvements in egg quality, such as eggshell strength and Haugh unit, by dietary B. subtilis strains. The B. subtilis strains added to the diets modulated the profiles of cecal microflora, reflecting beneficial effects in laying hens.

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Effects of a Dried Bacillus subtilis culture on egg quality

Cited by 101 publications

References 17 publications

Effect of Kefir upon the Performance, Intestinal Microflora and Histopathology of Certain Organs in Laying Hens

Effect of Kefir upon the Performance, Intestinal Microflora and Histopathology of Certain Organs in Laying Hens

The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer

Effects of Three Strains of Bacillus subtilis Supplemented to Diets on Egg Quality, Intestinal Microflora and Tibia in The Late Stage of Laying Hens

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