Synergistic effect of feedingAspergillus awamoriand lactic acid bacteria on performance, egg traits, egg yolk cholesterol and fatty acid profile in laying hens

Abstract

This study was conducted to examine the effects of a combined supplementation of Aspergillus awamori (AA) and lactic acid bacteria (LAB) in feed on growth and egg quality. Hens (28-week old) were fed on a basal diet as control group; diets supplemented with 0.05% AA, 0.10% LAB, or a combination of AA and LAB (6 birds/group) for 6 weeks. The growth performance of the birds was improved by all the treatments. Synergistic effects of AA and LAB were observed on feed intake, egg production, total egg weight and feed conversion (p < .05). Weights and heights of yolk and albumin was not affected by treatment while, yolk fat, shell weight and thickness were increased (p < .05). On the other hand, egg yolk total cholesterol was decreased and synergistically by the combination of AA and LAB (p < .05). Serum glucose, total cholesterol, ALT and triglyceride were reduced by all the treatment groups. Conversely, serum superoxide dismutase (SOD) was synergistically increased by the combination. Ca, P and Zn concentration in yolk was increased by AA and LAB and synergistically increased by the combination (p < .05). Interestingly, saturated fatty acids (SFA) were decreased while; unsaturated fatty acids (USFA) were increased in egg yolk in all groups. In conclusion, the combined supplementation of AA and LAB synergistically had no effect on the growth of laying hens. In addition, AA and LAB modify the egg yolk fatty acid profile by increasing unsaturated fatty acid and reducing saturated fatty acid. ARTICLE HISTORY

Beneficial effect of feeding olive pulp and <i>Aspergillus awamori</i> on productive performance, egg quality, serum/yolk cholesterol and oxidative status in laying Japanese quails

“…The possible mechanisms by which A. awamori exerts effect are: its superior ability to secrete enzymes able to degrade the non-starch polysaccharides (NSP) and fibre contents of OP, and its role as a probiotic. In addition, the ability to lower egg cholesterol levels had been previously reported for both OP (Hashish and Abd El-Samee, 2005;Saleh et al, 2017) and A. awamori (Imaizumi et al, 1992;Hara et al, 1999;Tang et al, 2015), and this coincides with the increasing demand for low-cholesterol or unsaturated fatty acids in eggs. Therefore, in this study, laying quails were selected as experimental subject to examine the effect of OP with or without A. awamori dietary inclusion on their productive performance, egg quality, and biochemical and antioxidant status.…”

“…These increment in EW and EN may be due to the residues of olive oil and its high contents of polyunsaturated fatty acids, mainly α-linoleic acid (March and MacMillan, 1990;Grobas et al, 1999Grobas et al, , 2001Güçlü et al, 2008). In addition, the eminent ability of A. awamori to produce cellulase and xylanase, and digest raw starches as well as soluble NSP (Saleh et al, 2017) found in the diet and OP, besides its role as probiotic, may enhance the utilization of OP and diet ingredients which in result improves quail productive performance. The previous aspects may be considered as explanations of the enhance-ment effect observed in the aforementioned groups.…”

“…Many studies observed the insignificant effect of OP inclusion up to 10% into laying hen diets on productive performance except EW (Zangeneh and Torki, 2011;Zarei et al, 2011;Al-Harthi and Attia, 2015). Moreover, the dietary addition of A. awamori increased EW and egg mass with no noticeable effect on the average body weight gain of hens (Saleh et al, 2017). Egg production in hens fed diets with probiotic content of bacteria and fungi was not significantly affected in hens aged from 40 to 52 week (Ramasamy et al, 2009), but it was significantly higher during the late laying period, from 54 to 65 week of age (Yörük et al, 2004).…”

“…Aspergillus awamori, a variant of Aspergillus niger, has been used for the processing of Japanese distilled liquor (Shochu) called 'koji'. The products processed by or containing A. awamori have been recognized as safe by the USA Food and Drug Administration (Saleh et al, 2017). It is very provable that A. awamori had a superior ability to secrete enzymes (e.g., α-amylases, glucoamylases and proteases) enhancing digestions of carbohydrates and proteins, and produce a growth promoter during the fermentation as well as its role as probiotic (Panda et al, 2006;Saleh et al, 2017).…”

Enhanced Egg Weight, Egg Production and Shell Breaking Strength in Late Laying Period of Hens Fed a Diet Containing a Eubiotic Mixture

“…The humate (humic, fulvic, ulmic, and humatomelanic acids) and probiotic together in the diets of laying hens during late laying period increased egg production and improved feed conversion efficiency (FCR) without any effect on egg quality (Yoruk et al, 2004). A mixture of additives containing both Aspergillus awamori and lactic acid bacteria had no effects on the performance of laying hens, but significantly increased unsaturated and reduced saturated fatty acid contents in the egg yolk (Saleh et al, 2017). Finally, dietary supplementation with selenium enriched yeast products could be more efficient in increasing selenium bioavailability of whole egg compared to the inorganic selenium sources (Chantiratikul et al, 2017).…”