Effects of dietary Lactobacillus acidophilus and Bacillus subtilis on laying performance, egg quality, blood biochemistry and immune response of organic laying hens

• Published in: Journal of animal physiology and animal nutrition 2016-10, Vol.100 (5), p.977-987
• Main Authors: Forte, C., Moscati, L., Acuti, G., Mugnai, C., Franciosini, M. P., Costarelli, S., Cobellis, G., Trabalza-Marinucci, M.
• Format: Article
• Language: English
• Subjects: Animal Feed - analysis; Animal Nutritional Physiological Phenomena; Animals; Bacillus subtilis - physiology; biochemical indicators; Chickens - blood; Chickens - immunology; Chickens - physiology; Diet - veterinary; Eggs - standards; Female; immune response; Lactobacillus acidophilus - physiology; laying hen; Oviposition - physiology; Oxidative Stress; probiotic; Probiotics
• ISSN: 0931-2439; 1439-0396
• DOI: 10.1111/jpn.12408

Summary The objective of this study was to evaluate the effects of two different probiotic micro‐organisms on the performance, egg quality and blood parameters of organically reared hens. A total of 900 16‐week‐old Hy‐Line layer hybrids were randomly assigned to three groups of 300 birds each. The control (CTR) group was fed a corn–soya bean cake‐based diet; the L group was fed the same diet supplemented with 0.1% Lactobacillus acidophilus, while the B group was fed the same diet supplemented with 0.05% Bacillus subtilis. Data were recorded at the beginning (weeks 5 and 6: T1) and at the end (weeks 19 and 20: T2) of the experiment, and no differences in hen performance were recorded between dietary groups or sampling times. All of the investigated clinical chemistry parameters, except GGT, were affected by diet (p