Comparison of the Effects of Dietary Probiotic and Prebiotic with Sesame Meal Processed by Bio-fermentation Technique on Production Performance, Serum Biochemical Metabolites, and Gut Microbial Population of Laying Hens

Document Type : Original Paper

Authors

Department of Defense Science and Technology, Institute of Defense Technology and Passive Defense, University and Higher Institute for National Defense and Strategic Research, Tehran, Iran

Abstract

This experiment was conducted to investigate and compare the effects of dietary probiotic and prebiotic with sesame meal processed by bio-fermentation technique (SMP) on production performance, blood metabolites, and gut microbiota population in laying hens. A total of 200 Hy-Line W-36 laying hens, 43-wk-old, were randomly allocated to four experimental treatments with five replicates and ten hens per replicate. Experimental treatments were as follows: 1) corn-soybean meal diet (as control diet; [CON]), 2) control diet + 0.1% probiotic (PRO), 3) control diet + 0.1% prebiotic (PRE), and 4) a diet without additives, in which SMP replaced part of the soybean meal in the control diet (SMP). The bio-fermentation process decreased the pH, phytic acid, and crude fiber and increased the crude protein content and the number of lactic acid bacteria (LAB) in sesame meal (P < 0.05). The feeding trial results showed that hens fed diets containing SMP and PRO had better egg production, egg mass, and feed conversion ratio compared to other treatments (P < 0.05). Lactic acid bacteria population and pH in the crop of birds that received PRO and SMP were higher and lower than in other birds, respectively (P < 0.05). Hens fed diets containing SMP, PRO, and PRE had greater LAB populations and lower coliform count in the ileum and cecal than those fed the CON diet (P < 0.05). Feeding diets containing tested feed additives and SMP decreased serum concentrations of cholesterol and triglycerides (P < 0.05). In summary, the results indicated that using SMP in laying hens' diet improved laying production, gut microbiota balance, and serum lipid profile. Therefore, it can be concluded that bio-fermentation, in addition to providing the possibility of replacing dietary sesame meal for soybean meal in laying hen diets, can be applied as a strategic tool for promoting gastrointestinal hygiene and health in birds.

Keywords

References

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Poultry Science Journal
Volume 10, Issue 2
September 2022
Pages 269-277

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