The effects of Bacillus sp. fermented products on production performance and egg quality of laying hens

• Main Authors: Cun-Siang Jheng, 鄭存翔
• Other Authors: Chia-Li Wei
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/2447u8

碩士 === 國立嘉義大學 === 動物科學系研究所 === 107 === The purpose of this study is preparing fermented products with different Bacillus sp. and investigating the effect of fermented products on production performance and egg quality of laying hens. In Experiment 1, 0% or 0.3% Bacillus subtilis A1 (A1), Bacillus subtilis A2 (A2), Bacillus subtilis A3 (A3), Bacillus licheniformic A4 (A4), and Bacillus amyloliquefaciens A5 (A5) fermented products were divided into 108 laying hens (60 weeks aged old), with 6 replicate in each group. The experiment period was 12 weeks. Result showed that, all of the Bacillus sp. fermented products could reach 9.1 log CFU/g bacterial counts. A2 had the highest bacterial counts. After 72 hours fermentation, all of fermented products’ pH value were alkalin (pH 7.92-8.3). After dried and granding, A5 had the highest bacterial counts (9.62 log CFU/g), A2 had the lowest bacterial counts after dried (8.29 log CFU/g). All of strains’ fermented products became acidic after dried (pH 6.26-6.29). In animal trial, A3 improved 1.9%, 3.9%, 3.8%, and 3.1% in feed intake, production rate, egg mass, and feed conversion rate than control group. A3 also had the best egg quality which improved eggshell strength with control group in 12 week (P<0.05). In addition, the fermented products from different strains did not affect the animals’ serum biochemical values. In experiment 2 was investigating the best level of A3 fermented product in laying hens’ diet. 0%, 0.05%, 0.1%, 0.2%, and 0.3% were divided into 120 laying hens (26 weeks aged old), with 6 replicates in each group. Experiment period was 10 weeks. Result showed that using SDS-PAGE to determined the protein of A3 fermented product. The large molecular proteins and anti-nutrition factors in soybean were degraded into small moecular proteins and peptides after fermented. The enzymes of A3 fermented products had the highest proteinase activity in 60℃ with neutral conditions. In animal trial, there was no difference on production performance in each level. But 0.1-0.2% A3 fermented product had the best effect on production performance. It improved 1.7-2%, 3.4-4.8%, and 3.2% on production rate, egg mass, and feed conversion rate than control group. 0.1-0.2% A3 fermented product also had the best effect on egg shell srength and eggshell thickness. 0.1% improved eggshell strength significantly in 6 week (P<0.05). In addition, there was no difference between the treatment groups and control groups. There did not have difference in phytohemagglutinin delayed type hypersensitivity in each group. It could determine A3 fermented product did not have negative effect on laying hens. In conclusion, 0.1-0.2% Bacillus subtilis A3 fermented product have the best effect on laying hens’ produciton performance. 0.1-0.2% A3 fermented product could improve the eggshell quality of laying hens. And it didn’t have negative effect on laying hens’ blood biochemical values.