Effects of a dried Bacillus subtilis culture on egg quality

Poultry Science
L LiK Li

Abstract

The effects of a dried Bacillus subtilis culture on the egg qualities of layers were studied. Nine hundred and sixty 25-wk-old Lohmann Brown layers were randomly divided into 5 groups with 192 layers in each group. Layers in group 1 were fed a control diet. The remaining groups received the control diet that contained either 20 mg of zinc bacitracin/kg and 4 mg of colistin sulfate/kg or 500, 1,000, or 1,500 mg of B. subtilis culture/ kg, respectively. The results showed improvements in egg production, feed consumption, and feed conversion (P < 0.05) of layers when 500 mg of B. subtilis culture/kg was added to the diets. The results also showed some special improvements in this group, including increases in eggshell thickness, yolk color, and Haugh unit, and decreases in yolk cholesterol concentration (P < 0.05). However, excessive doses of B. subtilis culture did not improve the performance of layers.

Citations

Aug 16, 2008·British Poultry Science·L Y WuK J Shi
Mar 1, 2010·Beneficial Microbes·F Chaucheyras-Durand, H Durand
Apr 1, 2010·Journal of the Science of Food and Agriculture·Kalavathy RamasamyYin Wan Ho
Dec 21, 2012·Microbiology and Immunology·Alok KumarAbhijit Ganguli
Aug 4, 2019·Probiotics and Antimicrobial Proteins·Mohamed ZommitiMounir Ferchichi
Jan 10, 2018·Journal of Applied Microbiology·S Mingmongkolchai, W Panbangred
Dec 6, 2018·Probiotics and Antimicrobial Proteins·Vladimir ElisashviliMichael L Chikindas
Mar 1, 2011·Probiotics and Antimicrobial Proteins·A Kőrösi MolnárZs Farkas
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Jul 27, 2021·International Journal of Food Science·Alem Tadesse Atsbeha, Teweldemedhn Gebretinsae Hailu

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