Fermented Wheat Bran And Compound Probiotics In Laying Hens Application Effect

For the study of fermented wheat bran and compound probiotics production performance of laying hens,egg quality,serum biochemical,oxidation resistance and the impact of gut microbes,test selected 18 weeks of highland,brown laying hens,450,by 3(contrast,wheat bran and fermented wheat bran group)×2(with and without adding compound probiotics)factorial experiment design,laying hens were randomly divided into six treatment group,5 repeat each processing,each repeat 15 chickens.Pre-feeding period1 week,the formal trial period lasted 27 weeks,divided into 18-27,28-34,35-39,40-44 weeks of age four stages.Laying performance and egg quality were measured at each stage.Laying hens were slaughtered at 39 weeks of age for the determination of serum,liver and intestinal physiological and biochemical indexes.The results showed that:1.Compared with the control group,when fermented wheat bran was added to the diet:(1)During the feeding experiment,fermented wheat bran group had no effect on ADFI,EP,laying rate,egg weight and broken egg rate at four stages of 18-27,28-34,35-39,40-44 weeks(P>0.05).(2)The protein height and Haugh unit of 39-week-old eggs were significantly increased(P<0.05)and the yolk color of 27-week-old eggs was significantly improved(P<0.05).(3)The number of bifidobacterium in cecum of 39-week-old laying hens tended to increase(P=0.091).(4)The contents of Ca,P,TP,ALB and AST in serum were increased(P<0.05),and IL-2 and IFN-γ were decreased in jejunum mucosa of laying hens(P<0.05).(5)It had no significant effect on TC,SOD,MDA and T-AOC in serum and liver(P>0.05).2.Compared with no compound probiotics,when compound probiotics were added into the diet:(1)There were no significant effects on ADFI,EP,laying rate,FCR,egg weight and broken egg rate at the four stages of 18-27,28-34,35-39 and 40-44 weeks of ages(P>0.05).(2)There was no effect on Egg Weight,egg shape index,protein height and Haugh unit at three stages of 27,34 and 39 weeks(P>0.05),compared with no effect on Egg shell strength(P>0.05).(3)The contents of serum TMAO,Ig A,Ig G,Gn RH,FSH,LH and E2 were increased(P<0.05),and IL-2 and IFN-γ were decreased in Jejunum Mucosa of laying hens(P<0.05).(4)The contents of SOD,GSH-PX,T-AOC,TC and MDA in laying hens were significantly affected(P<0.05).3.Interaction of fermented wheat bran and compound microecological agent:There was interaction between fermented wheat bran and compound microecological agent on egg weight of 27 weeks old(P<0.05),and on serum IL-4 and LDL(P<0.05),there was interaction with INF-γ in jejunum mucosa(P<0.05).In the experimental conditions,compared with the control group,the wheat bran group and the fermented wheat bran group could increase the egg protein height and HU,and improve the egg yolk color.Compared with control group and wheat bran group,fermented wheat bran group could increase the content of serum Ca,P,TP and ALB.It is good for bran fermentation.The addition of 0.025% compound microecological agent in diet significantly increased the antioxidant capacity of serum in layers to improve the egg quality of27-week-old layers.There was no interaction between fermented wheat bran and compound microecological agent on egg quality of 27-week-old laying hens.