This experiment was conducted to study the effects of compound Lactobacillus proparation on laying performance, immune function and cecal microflora of laying breeders. Two hundred and eighty-eight 170-day-old laying breeders were selected and divided into 4 groups with 6 replicates per group and 12 laying breeders in each replicate. The breeders in control group were fed a basal diet, and those in test groups were fed the basal diet supplemented with 0.05%, 0.10% and 0.20% compound Lactobacillus preparation, respectively. The experiment lasted for 30 days. The results showed as follows: 1) there were no significant differences in average daily feed intake, average egg weight and feed/egg among all the groups (P>0.05). While the effect of compound Lactobacillus preparation on laying rate was significant, and laying rate of 0.05% supplemental group was higher than that of control group (P<0.05). 2) The addition of compound Lactobacillus preparation could significantly increase the apparent digestibility of crude protein (P<0.05), but there were no significant effects on the apparent digestibility of calcium and phosphorus (P>0.05). 3) The supplementation of 0.05% compound Lactobacillus preparation could significantly increase bird flu antibody titer (P<0.05). The supplementation of 0.05%, 0.10% and 0.20% compound Lactobacillus could significantly decrease the number of Escherichia coli and Clostridium perfringens (P<0.05), and significantly increase the number of Bifidobacterium and lactic acid bacteria in caecum (P<0.05). In conclusion, the supplementation of compound Lactobacillus preparation can improve laying performance, nutrient digestibility, immune function and cecal microflora of laying breeders. The suitable supplemental level of compound Lactobacillus preparation in laying breeders is 0.05%.
WANG Tao
,
REN Jingle
,
ZHU Guihua
,
LYU Liangpeng
,
LI Wenli
. Compound Lactobacillus Preparation: Effects on Laying Performance, Immune Function and Cecal Microflora of Laying Breeders[J]. Chinese Journal of Animal Nutrition, 2013
, 25(7)
: 1551
-1558
.
DOI: 10.3969/j.issn.1006-267x.2013.07.020
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