The Dietary Effects of Fermented (CBT) on Production Performance, Liver Lipids and Intestinal Microflora in Laying Hens

• Main Authors: L. Zheng, S. T. Oh, J. Y. Jeon, B. H. Moon, H. S. Kwon, S. U. Lim, B. K. An, C. W. Kang
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2012-02-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Fermented; Laying Hen; Liver Lipid; Intestinal Microflora; Egg Quality
• Online Access: http://www.ajas.info/upload/pdf/25-34.pdf

Fermented Chlorella vulgaris CBT® was evaluated for its effects on egg production, egg quality, liver lipids and intestinal microflora in laying hens. One hundred and eight Hy-line Brown layers (n = 108), 80 wk of age, were fed a basal diet supplemented with CBT® at the level of 0, 1,000 or 2,000 mg/kg, respectively for 42 d. Egg production was measured daily and egg quality was measured every two weeks. Five eggs from each replicate were collected randomly to determine egg quality. Egg production increased linearly with increasing levels of CBT® supplementation (p<0.05), although there was no significant effect of treatment on feed intake. Egg yolk color (p<0.001) and Haugh unit (p<0.01) improved linearly with increasing dietary CBT®. Hepatic triacylglycerol level was linearly decreased with increasing dietary CBT® (p<0.05). The supplemental CBT® resulted in linear (p<0.001) and quadratic (p<0.01) response in population of cecal lactic acid bacteria. In conclusion, fermented Chlorella vulgaris supplemented to laying hen diets improved egg production, egg yolk color, Haugh unit and positively affected the contents of hepatic triacylglycerol and the profiles of cecal microflora.