The effects of the fiber source and xylanase supplementation on production, egg quality, digestibility, and intestinal morphology in the aged laying hen

Abstract

This study was conducted to evaluate the effects of the fiber source (wheat bran [ WB ] or sugar beet pulp [ SBP ]) and xylanase supplementation on production, egg quality, ileal digestibility, intestinal morphology, and gastrointestinal pH in aged laying hens. A total of 540 laying hens (Lohman LSL Lite; 70 wk of lay) were randomized into 10 treatments (6 replicate cages of 9 birds) consisting of a corn soy control supplemented with 0, 3, or 6% WB or SBP with or without xylanase (100 mg of xylanase preparation per kg) for a period of 9 wk in a 5 × 2 factorial arrangement. Hens fed with the diets containing either of the levels of SBP or 6% WB had lower hen-day production, and addition of the enzyme improved hen-day production ( P < 0.05), but it could not compensate for the lost production due to the higher levels of either of the fiber sources. Supplementation of 6% SBP to the control diet decreased egg mass ( P < 0.05). All fiber-supplemented diets significantly decreased ADFI, which was restored on enzyme addition, with the exception of 3% WB diet. Treatments had no effects on egg weight, feed conversion ratio, egg quality, and serum and carcass traits, except for ileum weight, which was greater in hens fed with the 6% SBP diet ( P < 0.05). Adding 3% SBP increased ileal DM digestibility ( P < 0.05). Addition of 3% WB improved jejunal villus height, villus height-to-crypt depth ratio, and villus surface area ( P < 0.05). Villus surface area, DM, organic matter, and protein digestibility increased as a result of enzyme supplementation ( P < 0.05). Cecal pH was reduced on feeding diets containing 3% WB, containing 3% SBP, and with enzyme supplementation ( P < 0.05). In conclusion, addition of 3% WB in a corn soy control diet has the potential to improve small intestine morphology in older hens without adverse effects on performance, especially if accompanied by the use of an enzyme, which simultaneously improved morphological traits and nutrient digestibility.

Long-term supplementation of genistein improves immune homeostasis in the aged gut and extends the laying cycle of aged laying hens

“…Previous studies have reported that the laying performance and egg quality of laying hens gradually decrease at the later stages of laying ( Marzec, et al, 2019 ). Current research on aged laying hens has focused predominantly on issues such as fatty liver, leg problems, and reproductive system diseases, with limited attention devoted to alterations in intestinal function ( Bar et al, 1988 ; Gloux, et al, 2020 ; Zhang, et al, 2020a ; Han, et al, 2020 ; Abdollahi et al, 2021 ; Wang, et al, 2021 ). Intestinal health plays a crucial role in nutritional digestion and absorption, disease resistance, and the overall production performance of aged laying hens ( Saffrey, 2014 ).…”

“…A primary challenge faced by aged laying hens during this phase is a decline in both production performance and egg quality. This decline can be partly attributed to their relatively reduced intestinal function ( Gan, et al, 2020 ; Abdollahi et al, 2021 ; Feng, et al, 2021 ).…”

Effects of garlic, onion, and apple cider vinegar as a herbal mixture on performance and blood traits of broilers inoculated with chicken infectious anemia virus

“…Morphometric traits, such as villus height (VH), crypt depth (CD), villus height to crypt depth ratio (VH/CD), and villus surface area (SA), were determined at a magnification of 40X using a light microscope. The mean value of 10 villi per sample was used for further analysis [ 37 ].…”

Effects of insoluble fiber source on growth performance, foregut development, gut health, apparent ileal digestibility of nutrients and carcass traits in broilers

“…Dietary ber, derived from cell wall of plants, consists of three major forms including soluble oligosaccharides, insoluble non-viscous ber and soluble high molecular weight polysaccharides (Abdollahi et al 2021). These types of ber vary in their nutritional properties depending on molecular weight, sugar composition and interaction with other compounds (Koca et al 2015).…”