Effects of long-term Bacillus subtilis CGMCC 1.921 supplementation on performance, egg quality, and fecal and cecal microbiota of laying hens

Abstract

This study evaluated the effects of long-term Bacillus subtilis CGMCC 1.921 supplementation on the performance, egg quality, and fecal/cecal microbiota of laying hens. A total of 360 28-week-old Hy-Line Brown laying hens were randomly allocated into 5 treatments with 6 replicates of 12 birds each for 24 weeks. The experimental treatments included a basal diet without additions (Con) and the basal diet supplemented with 1.0 × 105 (B1), 1.0 × 106 (B2), 1.0 × 107 (B3), and 1.0 × 108 (B4) cfu/g B. subtilis CGMCC 1.921. The results showed that feed:egg ratio significantly decreased (P < 0.05) in groups B1 (wk 13 to 16, 17 to 20, 21 to 24, and one to 24), B2 (wk 13 to 16, 17 to 20, and 21 to 24), B3 (wk 13 to 16, 17 to 20, 21 to 24, and one to 24), and B4 (wk 13 to 16, 17 to 20, 21 to 24, and one to 24). However, egg production, egg weight, and feed intake were not significantly different (P > 0.05) among treatments. Eggshell strength significantly improved (P < 0.05) in groups B1 (wk 8, 16, 20, and 24), B2 (wk 20 and 24), and B3 (wk 8, 16, 20, and 24). Fecal E. coli counts significantly decreased (P < 0.05) in groups B1 (wk 16), B2 (wk 12, 16, 20, and 24), B3 (wk 12, 20, and 24), and B4 (wk 16, 20, and 24). Lactobacillus in cecal digesta of groups B1, B3, and B4 increased significantly (P < 0.01). Bifidobacterium in cecal digesta of groups B1, B2, B3, and B4 increased significantly (P < 0.05). Bifidobacterium counts increased linearly (P = 0.015) and quadratically (P = 0.004) as B. subtilis CGMCC 1.921 supplementation increased. Compared with Con, E. coli in the cecal digesta of groups B2 and B4 decreased significantly (P < 0.01). C. perfringens in the cecal digesta of groups B3 and B4 decreased significantly (P < 0.05). E. coli:Lactobacillus ratio decreased in group B1 (P < 0.05) and B2, B3, and B4 (P < 0.01). Therefore, the probiotic B. subtilis CGMCC 1.921 effectively improved performance and egg quality via the reduction of fecal E. coli and beneficial modulation of cecal microbiota.

Effects of Bacillus subtilis C‐3102 on production, hatching performance, egg quality, serum antioxidant capacity and immune response of laying breeders

“…However, Zhang, Zhou, Ao, and Kim () reported that no significant variance was found in yolk colour compared with the control group. Similar results were reported by Lei et al () and Guo et al (), who observed the effect of probiotic supplementation on yolk colour was unclear. The difference results among the various studies might be due to the different probiotic species, experimental period and environmental conditions.…”

“…However, other researchers found that dietary BS had minimal or no effects on the production performance of laying hens. Guo, Dong, Liu, and Tong () found that dietary supplementation with BS did not significantly influence on the egg production, egg weight and feed intake of 28‐week‐old Hy‐Line laying hens. Forte et al () reported that the effects of supplementation with 0.1% Lactobacillus acidophilus and 0.05% BS on the performance of 16‐week‐old Hy‐Line laying hens and found no differences among the different groups.…”

Effect of Bacillus velezensis to substitute in-feed antibiotics on the production, blood biochemistry and egg quality indices of laying hens

“…Numerous studies have shown that adding Bacillus sp. to the laying hen's feed can signi cantly increase egg production rate, average egg weight, reduce feed conversion ratio, and improve egg quality and immunity [36][37][38][39]. Because eggs are the main products in the laying hen farm, and the egg production rate determines the breeding e ciency.…”

Bacillus subtilis como probiótico en avicultura: aspectos relevantes en investigaciones recientes

“…En estudios recientes han mostrado que utilizando el B. subtilis como probiótico en gallinas ponedoras (Hy-Line Brown) de 28 semanas de edad, puede favorecer la ganancia productiva mejorando de manera efectiva su rendimiento y la calidad a través de la reducción de E. coli fecal y la modulación de la microbiota cecal, mediante el uso de B. subtilis como probiótico; encontrando que la alimentación en relación con la producción de huevo disminuye de manera importante, mejorando además la resistencia de la cáscara del huevo (Guo, Dong, Liu, & Tong, 2016). Por otra parte, Forte et al, (2016) encontraron que mediante el uso de Lactobacillus acidophilus y B. subtilis como probióticos, disminuyeron la presencia de E. coli, estafilococos y clostridios; al tiempo que se incrementa la presencia de bacterias beneficiosas, tales como Lactobacillus spp.…”