Effect of three dietary supplementations of probiotic bacteria on egg quality of Lehmann Pink layers

Abstract:

This experiment was conducted to investigate the impact of probiotics (Bacillus subtitles, Lactobacillus plantarum and Pediococcus pentosaceus) on egg quality of Caoke chicken. Four hundred and eighty new-born chicks of Lohmann Pink layers were randomly divided into 4 groups with 3 replicats. The control group was fed the basic diet (CP). And the experimental groups were added Bacillus subtitles (BS), Lactobacillus plantarum (LP), and Pediococcus pentosaceus (PP), respectively. The average amount of bacteria was no less than 107 CFU per day. The eggs quality (n = 600, at 220 d) differences among the experimental groups were shown as following: compared with the control group, the yolk color of group LP deepened by 2.91% (P<0.05), and group PP deepened by 1.68% (P<0.05), respectively. The average yolk weight of BS was heavier than the control group by 4.09% (P<0.05), and its average shell thickness was thicker than the control group by 9.64% (P<0.05), and the egg weight of BS was higher than the control group by 3.22 % (P<0.05). All analysis showed that egg quality traits were significantly affected by the three probiotics. Bacilli subtilize (BS) performed better than Lactobacillus plantarum (LP), and Lactobacillus plantarum (LP) performed better than Pediococcus pentosaceus (PP). This study provided the basic information for putting the three probiotic into egg production in chickens.