Effects of dietary Lactobacillus rhamnosus GG supplementation on the production performance, egg quality, eggshell ultrastructure, and lipid metabolism of late-phase laying hens

BMC Veterinary Research

Research

Cuiqing Zhao¹  Liming Liu¹  Ge Qu¹  Guoqing Zhang¹  Xiufeng Zhang¹  Gaoqian Li¹  Bin Liu²  Jieying Bai³  Ningyi Jin⁴  Chang Li⁴ 

[1] College of Animal Science and Technology, Jilin Agricultural Science and Technology University, 132101, Jilin, Jilin, China;College of Animal Science and Technology, Jilin Agricultural Science and Technology University, 132101, Jilin, Jilin, China;Jilin Genet-Med Biotechnology Co., Ltd, 130122, Changchun, Jilin, China;Jilin Genet-Med Biotechnology Co., Ltd, 130122, Changchun, Jilin, China;College of Future Technology, Peking University, 100871, Beijing, China;Research Unit of Key Technologies for the Prevention and Control of Virus Zoonoses, Changchun Veterinary Research Institute, Chinese Academy of Medical Sciences, Chinese Academy of Agricultural Sciences, 130122, Changchun, Jilin, China;

关键词: Lactobacillus rhamnosus;    Laying hens;    Production performance;    Eggshell quality;    Lipid metabolism;    Eggshell ultrastructure;   

DOI  :  10.1186/s12917-023-03719-9

 received in 2023-01-02, accepted in 2023-09-02,  发布年份 2023

来源: Springer

【 摘 要 】

BackgroundToward the late phase of laying, the production performance of laying hens decreases, egg quality deteriorates, lipid metabolism weakens, and hepatic lipid accumulation is exacerbated. Probiotics as an alternative to antimicrobials have been employed in poultry-related industries. Lactobacillus rhamnosus GG (LGG) is currently the most researched and clinically validated probiotic, showing promising effects in multiple application areas. However, few studies have been conducted on livestock (including poultry) production.ResultsCompared with the CON group, the feed conversion ratio (P < 0.01) declined significantly in the LGG group. Eggshell strength (P < 0.001) and eggshell thickness (P < 0.001) were significantly increased by supplementation with LGG in the diet. The height (P < 0.001) and proportion (P < 0.05) of the effective layer and the mammillary knob density (P < 0.01) in the eggshell ultrastructure of the LGG group increased significantly, while the mammillary layer (P < 0.05) and knob width (P < 0.01) decreased significantly. The LGG-treated hens had significantly lower serum concentrations of low-density lipoprotein (P < 0.05), free fatty acids (P < 0.01), and liver triglyceride (P < 0.05) levels than those in the CON group.ConclusionsLGG supplementation significantly decreases the feed conversion ratio, improves eggshell quality by altering the ultrastructure, and improves lipid metabolism in the late laying period.

【 授权许可】

CC BY   
© BioMed Central Ltd., part of Springer Nature 2023

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