Effect of Supplmental Lactobacillus on Laying Performance, Intestinal Microflora and Egg Quality

유산균의 첨가 급여가 산란 생산성, 소화기관 미생물 변화 및 계란 품질에 미치는 영향

  • 김상호 (축산기술연구소 대전지소) ;
  • 박수영 (축산기술연구소 대전지소) ;
  • 유동조 (축산기술연구소 대전지소) ;
  • 이상진 (축산기술연구소 대전지소) ;
  • 강보석 (축산기술연구소 대전지소) ;
  • 최철환 (축산기술연구소 대전지소) ;
  • 류경선 (전북대학교 동물자원학과)
  • Published : 2000.12.01

Abstract

A feeding trial was carried out effect of supplemental Lactobacillus on productivity, egg quality and intestinal microflora in 320 21 weeks - old laying hens for 12 week. Supplemented Lactobacillus strains were Lactobacillus amylovorus LLA7(LA), Lactobacillus crispatus LLA9(LC) and Lactobacillus vaginalis LLA11(LV). Three strains mixed to basal diet which containing 2,800㎉/kg ME, 16% CP with none, LA, LC, LV, LA+LC, LA+LV, LC+LV and LC+LC+LV. Supplemental level was 10(sup)7 cfu/g diet. Egg production was tended to increase with adding Lactobacilus, but not difference significantly. Average egg weight was heavier in adding Lactobacillrs compared to the none, and heaviest in LA+LV, LC+LV(P〈0.05). In periodic observation, the gap of egg weight with adding Lactobacillus or not was severe persisting laying periods. The diet containg MC or LV was better than LA, which means the difference by Lactobacillus strains for egg weight. Daily egg mass also increased in adding Lactobacillus about 1.1 to 2.3 g/hen, but not difference significantly. Feed intake and feed conversion were not difference regardless Lactobacillus strains and laying periods. Haugh unit improved with adding Lactobacillus. Cecal Lactobacillus spp. was increased with adding Lactobacillus(P〈0.05), didn't observed E. coli depression. In summary, supplemental Lactobacillus could improve for egg production, egg weight, egg mass and egg white. And those of effect expect much beneficial with mixing Lactobacillus which established well as single strain.

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