Synergistic effect of feeding Aspergillus awamori and lactic acid bacteria on performance, egg traits, egg yolk cholesterol and fatty acid profile in laying hens

This study was conducted to examine the effects of a combined supplementation of Aspergillus awamori (AA) and lactic acid bacteria (LAB) in feed on growth and egg quality. Hens (28-week old) were fed on a basal diet as control group; diets supplemented with 0.05% AA, 0.10% LAB, or a combination of A...

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Bibliographic Details
Published in:Italian journal of animal science 2017-01, Vol.16 (1), p.132-139
Main Authors: Saleh, Ahmed A., Gálik, B., Arpášová, H., Capcarová, M., Kalafová, A., Šimko, M., Juráček, M., Rolinec, M., Bíro, D., Abudabos, A. M.
Format: Article
Language:English
Subjects:
Aspergillus awamori
Cholesterol
Dietary supplements
Egg production
Fatty acids
growth
hens
Lactic acid
Lactic acid bacteria
Superoxide dismutase
Yolk
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Summary:This study was conducted to examine the effects of a combined supplementation of Aspergillus awamori (AA) and lactic acid bacteria (LAB) in feed on growth and egg quality. Hens (28-week old) were fed on a basal diet as control group; diets supplemented with 0.05% AA, 0.10% LAB, or a combination of AA and LAB (6 birds/group) for 6 weeks. The growth performance of the birds was improved by all the treatments. Synergistic effects of AA and LAB were observed on feed intake, egg production, total egg weight and feed conversion (p 
ISSN:1828-051X
1594-4077
1828-051X
DOI:10.1080/1828051X.2016.1269300