Effects of Adding Lactobacillus plantarum in Drinking Water on Performance, Egg Quality, Serum and Intestinal Mucosal Immune Indices of Laying Hens

SUN Haozheng; XI Jianzhong; ZHU Yahao; CHEN Xiangyu; HAO Erying; HUANG Chenxuan; CHEN Hui; XU Lijun

doi:10.3969/j.issn.1006-267x.2020.06.048

2020 , Vol. 32 >Issue 6: 2880 - 2888

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.06.048

Effects of Adding Lactobacillus plantarum in Drinking Water on Performance, Egg Quality, Serum and Intestinal Mucosal Immune Indices of Laying Hens

SUN Haozheng ,
XI Jianzhong ,
ZHU Yahao ,
CHEN Xiangyu ,
HAO Erying ,
HUANG Chenxuan ,
CHEN Hui ,
XU Lijun

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1. Animal Science and Technology College, Hebei Agricultural University, Baoding 071000, China;
2. Graduate School, Hebei Agricultural University, Baoding 071000, China;
3. Baoding Municipal Bureau of Agriculture and Rural Affairs, Baoding 071000, China

Received date: 2019-11-30

Online published: 2020-06-16

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Abstract

The purpose of this experiment was to investigate the effects of adding Lactobacillus plantarum in drinking water on performance, egg quality, serum and intestinal mucosal immune indices of laying hens. A total of 400 Hy-line grey hens with good health and similar performance and at the age of 44 weeks were used, and divided into control group and test group, each group had 5 replicates with 40 hens per replicate. At the start of the experiment, the test group was added with Lactobacillus plantarum in drinking water (≥1.67×10¹² CFU/L), and the drinking water finished within 2 h. The control group was given normal water. After 24 h of adding Lactobacillus plantarum, samples were started to collect. The sampling period lasted for 30 d. The results showed as follows: 1) compared with the control group, adding Lactobacillus plantarum in drinking water could significantly increase average egg weight on the 1st to 15th day and the 16th to 30th day (P<0.05), and significantly reduce the death rate of laying hens on the 1st to 15th day (P<0.05). 2) Adding Lactobacillus plantarum in drinking water had no significant effect on egg quality (P>0.05), but it had an effect on raising egg yolk antibody levels. The egg yolk avian influenza H9 virus antibody level in the test group was significantly higher than that in the control group on the 30th day (P<0.05). 3) Compared with the control group, adding Lactobacillus plantarum in drinking water could significantly or extremely significantly increase the serum immunoglobulin A (IgA) (the 1st, 15th and 30th day), immunoglobulin G (IgG) (the 1st, 15th and 30th day), immunoglobulin M (IgM) (the 1st and 30th day), interferon-γ (IFN-γ) (the 15th and 30th day), interleukin-2 (IL-2) (the 1st day) and secretory immunoglobulin A (sIgA) contents (the 1st, 15th and 30th day) (P<0.05 or P<0.01). 4) The contents of IFN-γ, IL-2 (jejunum, ileum and cecum) and sIgA in intestinal mucosa of each intestinal segment in the test group were significantly or extremely significantly higher than those in the control group on the 1st day after adding Lactobacillus plantarum (P<0.05 or P<0.01), and the content of IL-2 in jejunal mucosa in the test group was significantly higher than that of the control group on the 15th day after adding Lactobacillus plantarum (P<0.05). It can be seen that adding Lactobacillus plantarum in drinking water can increase the egg weight and improve the immune performance of laying hens.

Key words： drinking water; Lactobacillus plantarum; laying hen; egg weight; egg quality; egg yolk antibody; immune indices

Cite this article

SUN Haozheng , XI Jianzhong , ZHU Yahao , CHEN Xiangyu , HAO Erying , HUANG Chenxuan , CHEN Hui , XU Lijun . Effects of Adding Lactobacillus plantarum in Drinking Water on Performance, Egg Quality, Serum and Intestinal Mucosal Immune Indices of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2020 , 32(6) : 2880 -2888 . DOI: 10.3969/j.issn.1006-267x.2020.06.048

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