Dietary supplementation with Clostridium  butyricum and its ferment substance improves the egg quality and ovarian function in laying hens from 50 to 58 weeks of age

AbstractThe current study was conducted to explore the effects of dietaryClostridium  butyricum (C.  butyricum) and fermented calcium (Ca) butyrate produced byC.  butyricum on the performance and egg quality of post-peak laying. A total of 384 50-week-old hens were fed a basal diet, the basal diet with 300  mg/kg of fermented Ca butyrate or 1 × 109 CFU/kgC.  butyricum for 8  weeks. Hens received aC.  butyricum exhibited higher yolk properties, albumen height, and Haugh unit. A diet with fermented Ca butyrate orC.  butyricum increased the egg mass and the pre-grade yellow follicle number. RNA-sequencing (RNA-seq) data showed that these observations were associated with cytokine –cytokine receptor interaction and intestinal immune status. Accordingly, when compared with the basal diet group, Ca butyrate andC.  butyricum addition decreased serum pro-inflammatory cytokine levels and increased the concentration of immunoglobulin A, along with improved intestinal barrier. In addition, dietaryC.  butyricum inclusion induced a higher abundance ofRuminococcaceae andLachnospiraceae at the family level. In summary, dietary fermented Ca butyrate orC.  butyricum supplementation improved egg quality and ovarian function, which might be related to the enhanced intestinal barrier and immunity in post-peak laying hens.
Source: Animal Science Journal - Category: Zoology Authors: Tags: RESEARCH ARTICLE Source Type: research