Enhancing egg production and quality by the supplementation of probiotic strains (Clostridium and Brevibacillus) via improved amino acid digestibility, intestinal health, immune response, and antioxidant activity

Abstract

This study focused on evaluating the influence of Clostridium butyricum and Brevibacillus strains on egg production, egg quality, immune response and antioxidant function, apparent fecal amino acid digestibility, and jejunal morphology when supplemented as probiotics in the diets of laying hens in the peak phase. A total of 288 healthy 30-week-old Hy-Line Brown laying hens were arbitrarily assigned to four dietary groups, which included control diet and control diet supplemented with 0.02% C. butyricum zlc-17, C. butyricum lwc-13, or Brevibacillus zlb-z1, for 84 days. The results showed that dietary C. butyricum and Brevibacillus sp. exerted a positively significant influence (P ≤ 0.05) compared to the control group on the performance, egg quality, and physiological response of the birds. The diets could reduce mortality rate and enhance (P ≤ 0.05) egg weight and egg mass, egg production rate, and feed efficiency. Further analysis suggested that the probiotic strains can enhance (P ≤ 0.05) eggshell quality, Haugh unit, thick albumen content, and albumen height. Also, probiotics enhanced (P ≤ 0.05) the antioxidant status via increased antioxidant enzymes and jejunal morphology as evidenced by increased villi surface area (VSA), the ratio of villi height to crypt depth, villi width, and villi height, and a significant reduction in crypt depth. Besides, nutrient absorption and retention were enhanced, as apparent fecal amino acid digestibility of key essential amino acids was substantially improved in the diet-based group. The concentrations of immunoglobulin M and A (IgM and IgA) increased significantly (P ≤ 0.05) in the probiotics group and the same effect was notable for complement proteins (C3) and immune organ (Spleen). Conclusively, the supplementation of Clostridium butyricum zlc-17 in comparison to Clostridium butyricum lwc-13 and Brevibacillus zlb-z1 strains significantly (P ≤ 0.05) promoted the antioxidant status, modulated the intestinal structure, enhanced amino acid digestibility, and regulated the immunity index of the laying hens, which finally improves the laying performance and egg quality of the laying hens.

Regulatory Effects of the Probiotic <i>Clostridium butyricum</i> on Gut Microbes, Intestinal Health, and Growth Performance of Chickens

“…, 2018 ). Supplementation with C. butyricum enhances nutrient absorption and retention and increases the apparent digestibility of key essential amino acids in laying hen feces ( Obianwuna et al , 2022 ), the improvement of intestinal structure and egg quality of laying hens was similar to the findings of Xu et al (2022) study on Lactobacillus salivarius CML352. However, the properties, benefits, and effects of probiotics differ and are specific to each strain.…”

“…, 2018 ). Therefore, dietary intervention is an important method for modifying gut microbes, regulating intestinal barrier function, and achieving significant improvements in chicken production performance ( Mikulski et al , 2020 ; Macit et al , 2021 ; Popescu et al , 2021 ; Moon et al , 2022 ; Obianwuna et al , 2022 ; Qiu et al , 2022 ). Accordingly, research and development of novel prebiotic and probiotic products are important for the chicken industry.…”