Effect of yeast with bacteriocin from rumen bacteria on laying performance, blood biochemistry, faecal microbiota and egg quality of laying hens

CCUR > College of Environmental Planning & Bioresources > College of Agriculture > Department of Animal Science > journal articles > Item 987654321/32084

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题名:	Effect of yeast with bacteriocin from rumen bacteria on laying performance, blood biochemistry, faecal microbiota and egg quality of laying hens
作者:	Wang, H.T Shih, W.Y. Chen, S.W. Wang, S.Y.
贡献者:	動科系
关键词:	laying hen yeast bacteriocin physiological parameter
日期:	2015-12
上传时间:	2016-02-26 09:37:42 (UTC+8)
摘要:	The purpose of this study was to evaluate the effect of yeast with bacteriocin from Ruminococcus albus 7 (albusin B) on physiological state and production performance of laying hens. One hundred and twenty 26-week-old Single Comb White Leghorn (Hyline) laying hens were assigned into five groups including: (i) control group, (ii) yeast control (YC), (iii) 0.125% yeast with bacteriocin (0.125B), (iv) 0.25% yeast with bacteriocin (0.25B) and (v) 0.5% yeast with bacteriocin (0.5B). All supplements were added to the experimental diets of the hens from 26 to 46 weeks of age. Samples were collected every 4 weeks. Blood samples were collected from the wing vein for blood biochemical parameters assay, and faecal samples were collected by swab for the microbiota test. The egg production performance was recorded daily, and fresh eggs were collected for quality test. The blood biochemical assay results indicated that the addition of yeast with bacteriocin decreased the AST (aspartate aminotransferase) activity and it also affects the lactate concentration in laying hen blood. The result of egg quality indicated that yeast with bacteriocin supplementation had no effect on the mass of yolk and the strength of eggshell, but it had positive effect on the laying performance under hot environment. Low concentration bacteriocin (0.125B) supplementation could decrease total yolk cholesterol. The faecal microbiota result indicated that the supplementation of bacteriocin increased the lactobacilli counts. The yeast with bacteriocin supplementation significantly decreased the clostridia counts under hot environment condition, especially in hens receiving 0.25B. Combining the data from clinic chemistry, faecal microbiota, egg production and egg quality, the 0.25B supplementation may result in the best physiological parameter and egg production performance of laying hen.
關聯:	JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION 卷: 99 期: 6 頁碼: 1105-1115
显示于类别:	[Department of Animal Science] journal articles

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