REVIEW PAPER
The effects of probiotics on the performance, egg quality and blood parameters of laying hens: A meta-analysis
| 1 | University of Brawijaya, Faculty of Animal Science, Department of Nutrition and Feed Technology, Malang 65145, Indonesia |
| 2 | IPB University, Faculty of Animal Science, Animal Feed and Nutrition Modelling (AFENUE) Research Group, Bogor, West Java, 16680, Indonesia |
| 3 | IPB University, Faculty of Animal Science, Department of Nutrition and Feed Technology, Graduate School, Bogor, West Java, 16680, Indonesia |
| 4 | IPB University, Faculty of Animal Science, Department of Nutrition and Feed Technology, Bogor, West Java, 16680, Indonesia |
| 5 | Sebelas Maret University, Surakarta 57126, Indonesia |
CORRESPONDING AUTHOR
O. Sjofjan
University of Brawijaya, Faculty of Animal Science, Department of Nutrition and Feed Technology, Malang 65145, Indonesia
University of Brawijaya, Faculty of Animal Science, Department of Nutrition and Feed Technology, Malang 65145, Indonesia
Publication date: 2021-03-03
J. Anim. Feed Sci. 2021;30(1):11–18
KEYWORDS
TOPICS
ABSTRACT
A meta-analysis was conducted to determine the effects of
probiotics on the performance, egg quality and blood parameters in laying
hens. A database was designed based on published papers reporting the use
of probiotics in laying hens. Articles were rigorously selected according to the
Systematic Review Centre for Laboratory Animal Experimentation (SYRCLE)
protocols. The final database consisted of 47 in vivo studies with 190 treatment
units. The statistical meta-analysis was performed according to the linear mixed
models by using R software version 3.6.3. It was shown that dietary addition
of probiotics linearly increased (P < 0.001) egg production and concomitantly
decreased (P < 0.01) feed egg ratio (FER) with a linear pattern. Egg mass
and feed intake were not associated with the probiotic treatment. Concerning
egg quality parameters, probiotics did not affect egg weight but increased
eggshell thickness (P < 0.001), eggshell weight (P < 0.01) and yolk colour
(P < 0.01). Probiotics reduced (P < 0.05) cholesterol and low-density lipoprotein
cholesterol while elevated (P < 0.05) high-density lipoprotein cholesterol blood
concentrations. In conclusion, poultry products with health-promoting properties
can be obtained with the use of probiotics which positively affect production
performance, egg quality and blood metabolites parameters in lying hens.
ACKNOWLEDGEMENTS
The authors are grateful to Animal Feed and
Nutrition Modelling (AFENUE) Research Group,
IPB University (Bogor, Indonesia) for technically
supporting the present study.
CONFLICT OF INTEREST
The authors declare that there is no conflict of
interest.
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