The effect of Lactobacillus spp. supplement in laying hens

The supplement of Lactobacillus spp. in layers was conducted using 180 heads of 50 weeks old Isa-brown laying hens, allotted to 3 groups, each with 3 replicates. The first 2 groups were fed with Lactobacillus spp. via drinking water at 2x105 and 1x106 cfu/ml, which was equal to 0.9x106 and 4.7x106 cfu/g feed, respectively. All hens were kept individually in a single battery cage where feed and drinking water were provided ad libitum. The experimental period lasted 84 days. No significant differences were found among groups on egg production and egg quality eventhough the lactobacilli groups tended to have better egg weight, egg specific gravity and feed efficiency than the control. In addition, no significant difference among groups was found on immunity against New Castle disease and lactobacillus-DNA. However, egg yolk cholesterol of the groups fed with Lactobacillus spp. was significantly lower than the control.