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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| Format: | Article |
| Language: | English |
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Japan Poultry Science Association
2021-10-01
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| Series: | The Journal of Poultry Science |
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| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/58/4/58_0200081/_html/-char/en |
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| author | Toki Nishiyama Koichi Nakagawa Tomokazu Imabayashi Shun Iwatani Naoyuki Yamamoto Nobumichi Tsushima |
| author_facet | Toki Nishiyama Koichi Nakagawa Tomokazu Imabayashi Shun Iwatani Naoyuki Yamamoto Nobumichi Tsushima |
| author_sort | Toki Nishiyama |
| collection | DOAJ |
| description | 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 the experimental group (n=64) was fed a basal diet supplemented with B. subtilis C-3102 (3×105 CFU/g) starting at 49 weeks of age. From 67 to 69 weeks, all hens were induced to molt using an anorexic program; then, the birds in both groups returned to their respective diets (from 69 to 82 weeks). Eggshell strength, measured six times with 60 eggs selected before the molting treatment, was significantly greater in the C-3102 group than in the control group at 51, 59, 63, and 66 weeks (3.45, 3.44, 3.28, and 3.13 kg/cm2; P<0.05, 0.05, 0.01, and 0.01, respectively). Moreover, eggshell strength—measured three times after the molting treatment—was significantly greater in the C-3102 group than in the control group at 73 and 77 weeks (3.79 and 3.65 kg/cm2; P<0.01 and 0.01, respectively). Eggshell thickness was also significantly greater in the C-3102 group than in the control group at 73 and 77 weeks (0.400 and 0.390 mm; P<0.01 and 0.01, respectively). Fecal samples collected from eight hens of each group at 70 weeks of age after forced molting, showed a significantly higher proportion of Lactobacillus spp. in the C-3102 group (8.94 log CFU/g) (P<0.05) than in the control group (8.63 log CFU/g). Clostridium spp. abundance was significantly lower in the C-3102 group (2.92 log CFU/g) than in the control group (4.3 log CFU/g). These results suggest that C-3102 supplementation improves eggshell quality in aged laying hens, particularly after forced molting. |
| first_indexed | 2024-03-13T08:47:24Z |
| format | Article |
| id | doaj.art-c30a4dd9858340a28e1eb78bc3c5773d |
| institution | Directory Open Access Journal |
| issn | 1346-7395 1349-0486 |
| language | English |
| last_indexed | 2024-03-13T08:47:24Z |
| publishDate | 2021-10-01 |
| publisher | Japan Poultry Science Association |
| record_format | Article |
| series | The Journal of Poultry Science |
| spelling | doaj.art-c30a4dd9858340a28e1eb78bc3c5773d2023-05-30T00:51:47ZengJapan Poultry Science AssociationThe Journal of Poultry Science1346-73951349-04862021-10-0158423023710.2141/jpsa.0200081jpsaProbiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying HensToki Nishiyama0Koichi Nakagawa1Tomokazu Imabayashi2Shun Iwatani3Naoyuki Yamamoto4Nobumichi Tsushima5Asahi Biocycle Co., Ltd.Asahi Biocycle Co., Ltd.Asahi Biocycle Co., Ltd.School of Life Science and Technology, Tokyo Institute of TechnologySchool of Life Science and Technology, Tokyo Institute of TechnologyNippon Veterinary and Life Science UniversityThis 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 the experimental group (n=64) was fed a basal diet supplemented with B. subtilis C-3102 (3×105 CFU/g) starting at 49 weeks of age. From 67 to 69 weeks, all hens were induced to molt using an anorexic program; then, the birds in both groups returned to their respective diets (from 69 to 82 weeks). Eggshell strength, measured six times with 60 eggs selected before the molting treatment, was significantly greater in the C-3102 group than in the control group at 51, 59, 63, and 66 weeks (3.45, 3.44, 3.28, and 3.13 kg/cm2; P<0.05, 0.05, 0.01, and 0.01, respectively). Moreover, eggshell strength—measured three times after the molting treatment—was significantly greater in the C-3102 group than in the control group at 73 and 77 weeks (3.79 and 3.65 kg/cm2; P<0.01 and 0.01, respectively). Eggshell thickness was also significantly greater in the C-3102 group than in the control group at 73 and 77 weeks (0.400 and 0.390 mm; P<0.01 and 0.01, respectively). Fecal samples collected from eight hens of each group at 70 weeks of age after forced molting, showed a significantly higher proportion of Lactobacillus spp. in the C-3102 group (8.94 log CFU/g) (P<0.05) than in the control group (8.63 log CFU/g). Clostridium spp. abundance was significantly lower in the C-3102 group (2.92 log CFU/g) than in the control group (4.3 log CFU/g). These results suggest that C-3102 supplementation improves eggshell quality in aged laying hens, particularly after forced molting.https://www.jstage.jst.go.jp/article/jpsa/58/4/58_0200081/_html/-char/enbacillus subtilis c-3102boris brown laying heneggshell qualityeggshell strengthintestinal microflora |
| spellingShingle | Toki Nishiyama Koichi Nakagawa Tomokazu Imabayashi Shun Iwatani Naoyuki Yamamoto Nobumichi Tsushima Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens The Journal of Poultry Science bacillus subtilis c-3102 boris brown laying hen eggshell quality eggshell strength intestinal microflora |
| title | Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens |
| title_full | Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens |
| title_fullStr | Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens |
| title_full_unstemmed | Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens |
| title_short | Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens |
| title_sort | probiotic bacillus subtilis c 3102 improves eggshell quality after forced molting in aged laying hens |
| topic | bacillus subtilis c-3102 boris brown laying hen eggshell quality eggshell strength intestinal microflora |
| url | https://www.jstage.jst.go.jp/article/jpsa/58/4/58_0200081/_html/-char/en |
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