Effects of Different Probiotics on Laying Performance, Egg Quality, Oxidative Status, and Gut Health in Laying Hens

Abstract

With recent bans on the growth-promoting use of antibiotics, alternative strategies are needed to improve the performance of agricultural animals. Here, the effects of dietary supplementation with <i>Clostridium butyricum</i> and a combination of <i>Saccharomyces boulardii</i> and <i>Pediococcus acidilactici</i> were assessed on laying performance, egg quality, oxidative status, and gut health in laying hens. A total of 8208 Lohmann pink laying hens were divided into 3 treatment groups, with each group replicated 12 times (<i>n</i> = 228). Hens in the control group (CON) were provided a basic diet devoid of added antibiotics and probiotics. Treatment group 1 (T1) received the same base diet supplemented with 0.5 g/kg <i>C. butyricum</i>, and the diets of treatment group 2 (T2) supplemented with <i>S. boulardii</i> (0.05 g/kg) and <i>P. acidilactici</i> (0.1 g/kg) for the entirety of the 5-week trial. The data indicated that <i>C. butyricum</i> supplementation resulted in a significant reduction in ADFI, a significant increase in feed conversion, eggshell strength, and the CP% of albumen (dry matter, DM) relative to CON. The probiotic-treated hens exhibited decreased reactive oxygen species (ROS) levels in ileum and cecum, and reduced malondialdehyde (MDA) in serum. In conclusion, dietary supplementation with <i>C. butyricum</i> may be beneficial with respect to hen performance, egg quality, and gut health.