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KMID : 1025520100520050389
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Journal of Animal Science and Technology
2010 Volume.52 No. 5 p.389 ~ p.398
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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
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Lee Wan-Seob
Lee Bo-Keun
Kim Jae-Young
Lee So-Yeon
Oh Sung-Taek
An Byoung-Ki
Hwang Yong-Bae
Sim Seung-Kyu
Kim Dong-Gun
Kang Chang-Won
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Abstract
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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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KEYWORD
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Bacillus subtilis, Direct-fed microbs, Egg quality, Egg yolk cholesterol, Cecal microflora
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