Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens

Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens

This study was carried out to evaluate the effects of probiotic Bacillus subtilis C-3102 feed additive on quality characteristics including strength, thickness, and weight of eggshells of Boris Brown laying hens. The control group (n=64) was fed a basal diet comprised of maize and feed rice, whereas...

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Bibliographic Details
Main Authors: Toki Nishiyama, Koichi Nakagawa, Tomokazu Imabayashi, Shun Iwatani, Naoyuki Yamamoto, Nobumichi Tsushima
Format: Article
Language:English
Published: Japan Poultry Science Association 2021-10-01
Series:The Journal of Poultry Science
Subjects:
bacillus subtilis c-3102
boris brown laying hen
eggshell quality
eggshell strength
intestinal microflora
Online Access:https://www.jstage.jst.go.jp/article/jpsa/58/4/58_0200081/_html/-char/en

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https://www.jstage.jst.go.jp/article/jpsa/58/4/58_0200081/_html/-char/en

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