Effects of dietary probiotic (<i>Bacillus subtilis</i>) supplementation on productive performance, immune response and egg quality characteristics in laying hens under high ambient temperature

Fathi, M. M.; Al-Homidan, Ibrahim; Al-Dokhail, Abdelaziz; Ebeid, Tarek A.; Abou-Emera, Osama; Al-Sagan, Ahmed A.

doi:10.1080/1828051x.2018.1425104

Cited by 69 publications

(66 citation statements)

References 45 publications

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“…Various dietary strategies have been used to improve the poultry growth performance and feed efficiency, such as probiotics including Bacillus subtilis and Lactobacillus sp. Fathi et al 2018), prebiotics including fructooligosaccharides and galactooligosaccharides (Park et al 2017), forage products including alfalfa meal (Zheng et al 2019) and other natural products including green tea (Xia et al 2018). In this study, however, chickens fed diets containing chicory forage had a lower feed efficiency compared to those fed a basal diet.…”

Section: Discussioncontrasting

confidence: 53%

Growth performance, carcass characteristics, meat and egg quality, and intestinal microbiota in Beijing-you chicken on diets with inclusion of fresh chicory forage

Zheng

Mao

Tian

et al. 2019

Italian Journal of Animal Science

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The aim of this study was to evaluate the effects of fresh chicory forage in chicken diets on growth performance, carcass characteristics, meat and egg quality, as well as intestinal microbiota. A total of 600 healthy 16 weeks female Beijing-you chickens were randomly assigned to four dietary treatments containing 0%, 5%, 8% and 10% chicory forage with six replicate pens and 25 chickens in each replicate. Chickens were raised in a free-range system for 13 weeks after seven days of adaptation. High-throughput sequencing was used to characterise the microbiota in three different intestinal sections (duodenum, ileum and caecum). The results showed that dietary supplementation of chicory forage increased (p < .05) egg weight, yolk colour, total amino acids and delicious amino acids in muscles, and decreased (p < .05) abdominal fat yield compared to the control. However, increased (p < .05) average daily feed intake, increased (p < .05) feed conversion ratio, increased (p < .05) mortality and decreased (p < .05) eggshell strength were observed in chickens fed chicory forage than in those fed a basal diet. Dietary supplementation of chicory forage stimulated the proliferation of the Lactobacillus in ileum and the Bacteroides in caecum, and depressed pathogenic microbes including the Rikenella, thereby further improved intestinal health and nutrient utilisation. It was concluded that 8% chicory forage could be considered as a beneficial feed additive in Beijing-you chicken diets. In addition to the good nutritional profile, medicinal properties were associated with the beneficial effects of chicory forage on chickens. HIGHLIGHTS Dietary supplementation of chicory forage improved muscle nutritional value and flavour. Dietary supplementation of chicory forage affected egg quality. Dietary supplementation of chicory forage regulated the intestinal microbiota. ARTICLE HISTORY

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Section: Discussioncontrasting

confidence: 53%

Growth performance, carcass characteristics, meat and egg quality, and intestinal microbiota in Beijing-you chicken on diets with inclusion of fresh chicory forage

Zheng

Mao

Tian

et al. 2019

Italian Journal of Animal Science

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“…(Bidura dan Siti, 2017). Fathi et al (2018) melaporkan bahwa suplementasi probiotik tidak meningkatkan kinerja produksi telur, akan tetapi dapat meningkatkan kualitas kulit telur. Dilaporkan oleh Istiqomah et al (2018) bahwa Saccharomyces cerevisiae berpotensi untuk mengasimilasi kolesterol in vitro.…”

Section: Pendahuluanunclassified

“…Mengenai berat telur, ada peningkatan yang signifikan Karakteristik Kualitas Telur,dan Kolesterol Kuning Telur ..... pada ayam yang mendapat 0,20-0,30% probiotik Saccharomyces spp.Kb-13 dan telah menunjukkan resistensi yang lebih besar terhadap penyakit yang mempengaruhi sistem pencernaan (Prado et al, 2016). Sebaliknya, probiotik makanan tidak berpengaruh signifikan terhadap HU, indeks telur dan BJ telur (Fathi et al, 2018;dan Zurmiati et al, 2017). Hasil yang tidak konsisten dari suplemen probiotik mungkin karena perbedaan jumlah bakteri hidup yang sesuai, umur hewan, dan strain suplementasi (Chen et al, 2017).…”

Section: Hasil Dan Pembahasanunclassified

SUPLEMENTASI PROBIOTIK Saccharomyces spp.Kb-13 DALAM RANSUM TERHADAP PRODUKSI, KARAKTERISTIK KUALITAS TELUR, DAN KOLESTEROL KUNING TELUR AYAM LOHMANN BROWN

Bidura¹

2019

MIP

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Penelitian ini dilakukan untuk menentukan efek dosis Saccharomyces spp.Kb-13 (isolasi dari cairan rumenkerbau) sebagai probiotik pada kinerja produksi, karakteristik kualitas telur, dan kadar kolesterol kuning telurayam Lohmann Brown. Seratus dua puluh ayam petelur Lohmann Brown umur 72 minggu digunakan dalampercobaan rancangan acak lengkap (RAL) dengan 4 macam perlakuan, yaitu: S0: tanpa pemberian probiotik; S1:Dengan penggunaan 0,10% Saccharomyces spp.Kb-13; S2: dengan penggunaan 0,20% Saccharomyces spp.Kb-13;and S3: dengan penggunaan 0,30% Saccharomyces spp.Kb-13. Hasil penelitian menunjukkan bahwa pemberianSaccharomyces spp.Kb-13 secara nyata (P<0,05) dapat meningkatkan berat telur total, efisiensi penggunaanpakan, warna kuning telur, persentase kuning dan kulit telur, dan ketebalan cangkang. Suplementasi probiotik kedalam diets ternyata tidak berpengaruh nyata (P>0,05) terhadap konsumsi ransum, indek telur, HU, dan BJ telur.Administrasi 0,20-0,30% Saccharomyces spp.Kb-13 menghasilkan kadar kolesterol kuning yang lebih rendah(P<0,05). Disimpulkan bahwa penerapan dalam diet 0,20-0,30% Saccharomyces spp.Kb-13 meningkatkan massatelur, efisiensi pakan, warna kuning telur, persentase kuning telur dan kulit telur, dan ketebalan cangkang telur,serta menurunkan kadar kolesterol dalam yolk pada ayam petelur Lohmann Brown

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“…Most studies concerning modification of the functional properties of EWP are undertaken during food processing, and ,while the published studies on feed additives have been related to the effects of additives on egg quality (egg weight, eggshell strength, yolk color, etc. ), little is known about the influence of feed additives on the functional properties of EWP . Supplementation with curcumin in the diet of laying hens has been reported to increase antioxidant levels in eggs, reduce lipid peroxidation in fresh and stored eggs, and improve egg quality .…”

Section: Introductionmentioning

confidence: 99%

“…), little is known about the influence of feed additives on the functional properties of EWP. 7,8 Supplementation with curcumin in the diet of laying hens has been reported to increase antioxidant levels in eggs, reduce lipid peroxidation in fresh and stored eggs, and improve egg quality. 9 Fathi et al 8 showed that a diet supplemented with probiotics has a beneficial effects on eggshell quality and resistance to breaking.…”

Section: Introductionmentioning

confidence: 99%

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

et al. 2019

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BACKGROUND Understanding the interactions between feed additives and the functional properties of egg white protein (EWP) may offer novel insights into the effects of feed additives on laying hens and may provide an alternative for modification of the functional properties of EWP by using laying hens as bioreactors. Glycerol monolaurate (GML) is widely used in the food industry as an effective antibacterial emulsifier. In this work, the effects of three doses of dietary GML supplementation (150, 300, and 450 mg kg−1 hen) on the functional properties of EWP were investigated. RESULTS The hardness of EWP gels was significantly improved by 300 and 450 mg kg−1 GML supplementation. Foaming capacity (FC) and foaming stability (FS) were increased after GML treatment; 450 mg kg−1 GML supplementation showed the most significant improvements, with 44.82% in FC and 23.39% in FS. Stabilization of EWP‐oil emulsions was also improved, supported by a slowed creaming process and the formation of smaller oil droplets. The heat denaturation temperature and rheological properties were also modified by dietary GML supplementation, implying improved thermal stability. CONCLUSION Our study demonstrated that GML supplementation has the potential to modify the functional properties of EWP, broadening the application of GML and providing a new perspective for evaluation of the efficacy of feed additives. © 2019 Society of Chemical Industry

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Effects of dietary probiotic (Bacillus subtilis) supplementation on productive performance, immune response and egg quality characteristics in laying hens under high ambient temperature

Abstract: Effects of dietary probiotic (Bacillussubtilis) supplementation on productive performance, immune response and egg quality characteristics in laying hens under high ambient temperature,

Cited by 69 publications

References 45 publications

Growth performance, carcass characteristics, meat and egg quality, and intestinal microbiota in Beijing-you chicken on diets with inclusion of fresh chicory forage

Growth performance, carcass characteristics, meat and egg quality, and intestinal microbiota in Beijing-you chicken on diets with inclusion of fresh chicory forage

SUPLEMENTASI PROBIOTIK Saccharomyces spp.Kb-13 DALAM RANSUM TERHADAP PRODUKSI, KARAKTERISTIK KUALITAS TELUR, DAN KOLESTEROL KUNING TELUR AYAM LOHMANN BROWN

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

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