ORIGINAL PAPER
Effects of feeding a fermented product on egg
production, faecal microflora and faecal pH in
laying hens
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1
University Putra Malaysia,
Department of Animal Science, 43300 Serdang, Selangor, Malaysia
2
University Putra Malaysia,
Department of Veterinary Preclinical Sciences, 43300 Serdang, Selangor, Malaysia
3
University Putra Malaysia,
Institute of Bioscience, 43300 Serdang, Selangor, Malaysia
Publication date: 2007-09-06
Corresponding author
T. C. Loh
University Putra Malaysia,
Department of Animal Science, 43300 Serdang, Selangor, Malaysia
J. Anim. Feed Sci. 2007;16(3):452-462
KEYWORDS
ABSTRACT
This study was conducted to investigate the effects of feeding fermented product (FP) to
layers on laying performance, faecal microflora and pH. A total of 96, 13-week-old Babcock B380
pullets were used in the study. They were randomly assigned to four numerically equal groups with
eight replicates per treatment, three birds per replicate. All the birds were caged individually. The
treatments consisted of Diet 1 (Control), without FP, Diet 2 (FP3) contained 3% (w/w) FP (30g
FP/kg diet), Diet 3 (FP6) contained 6% (w/w) FP (60 g FP/kg diet) and Diet 4 (FP9) contained 9%
(w/w) FP (90 g FP/kg diet). The study was conducted for 14 weeks with 2 weeks of acclimatization.
Fresh faecal samples were collected fortnightly started from 15 weeks of age. The feed intake, egg
production, feed conversion ratio (feed intake, g/egg mass, g), egg mass (egg x egg production/100)
and egg weight were not affected by the addition of FP at any level in the diets. However, the
egg weight for FP6 was significantly higher than FP9. The faeces samples were cultured for lactic
acid bacteria (LAB) and Enterobacteriaceae. The results obtained from this study showed that FP
reduced (P<0.05) the faecal Enterobacteriaceae and pH value. Higher (P<0.05) counts of faecal
LAB in layers fed with FP were observed. In conclusions, these results indicate that FP could be
included up to 6% in the diets of layers contributed to heavier egg weight and shifting the microflora
composition of the layers’ gastrointestinal tract toward a beneficial balance.
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