Xu Hengyong, Lu Yuxiang, Li Dan, Yan Chaoyang, Jiang Yuru, Hu Zhi, Zhang Zhipeng, Du Ranran, Zhao Xiaoling, Zhang Yao, Tian Yaofu, Zhu Qing, Liu Yiping, Wang Yan
Key Laboratory of Livestock and Poultry Multi-omics, Ministry of Agriculture and Rural Affairs, College of Animal and Technology (Institute of Animal Genetics and Breeding), Sichuan Agricultural University, Chengdu, Sichuan, China.
Farm Animal Genetic Resources Exploration and Innovation, Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, China.
Front Microbiol. 2023 Jan 24;14:1041072. doi: 10.3389/fmicb.2023.1041072. eCollection 2023.
In order to investigate the effects of dietary probiotics supplementation on laying performance, egg quality, serum hormone levels, immunity, antioxidant, and gut microbiota of layers at different laying stages, a total of 168 Tianfu green shell laying hens (28-day-old) were randomly divided into 2 treatments: a non-supplemented control diet (NC), and diet supplemented with 10 g/kg of probiotics, respectively. Each treatment had 6 replicates with 14 hens per replicate. The feeding trial lasted for 54 weeks. The results showed that the supplementation of probiotics significantly increased the average egg weight, improved egg quality ( < 0.05) and ovarian development. Meanwhile, probiotics increased the serum hormone levels of E and FSH, and antioxidant indices T-AOC and T-SOD ( < 0.05) of laying hens at different laying stages ( < 0.05), decreased the expression of proinflammatory factors including IL-1, IL-6 and TNF- ( < 0.05). Furthermore, using 16S rRNA sequencing, we observed that the addition of probiotics increased the distribution of , and at early laying period. Meanwhile, , , and showed an increasing trend at the peak of egg production. The relative abundance of , and were significantly increased at the late laying period. Moreover, PICRUSt2 and BugBase analysis revealed that at the late laying period, the probiotics supplementation not only enriched many significant gene clusters of the metabolism of terpenoids and polyketide, genetic information processing, enzyme families, translation, transcription, replication and repair, and nucleotide metabolism, but also decreased the proportion of potential pathogenic bacteria. To sum up, these data show that the addition of probiotics not only improves the performance, egg quality, ovarian development and immune function of laying hens at different laying period, but also improves the gut microbiota of layers, thus enhances production efficiency.
为了研究日粮添加益生菌对不同产蛋阶段蛋鸡产蛋性能、蛋品质、血清激素水平、免疫力、抗氧化能力及肠道微生物群的影响，选取168只天府绿壳蛋鸡（28日龄）随机分为2组：不添加益生菌的对照日粮组（NC）和添加10 g/kg益生菌的日粮组。每组设6个重复，每个重复14只鸡。饲养试验持续54周。结果表明，添加益生菌显著提高了平均蛋重，改善了蛋品质（P<0.05）和卵巢发育。同时，益生菌提高了不同产蛋阶段蛋鸡血清中E和FSH激素水平以及抗氧化指标T-AOC和T-SOD（P<0.05），降低了包括IL-1、IL-6和TNF-α在内的促炎因子表达（P<0.05）。此外，利用16S rRNA测序观察到，添加益生菌增加了产蛋初期Lactobacillus、Bifidobacterium和Enterococcus的分布。同时，在产蛋高峰期，Ruminococcus、Faecalibacterium、Lactobacillus和Bacteroides呈增加趋势。在产蛋后期，Clostridium_sensu_stricto_1、Lactobacillus和Bifidobacterium的相对丰度显著增加。此外，PICRUSt2和BugBase分析表明，在产蛋后期，添加益生菌不仅富集了许多与萜类和聚酮代谢、遗传信息处理、酶家族、翻译、转录、复制和修复以及核苷酸代谢相关的重要基因簇，还降低了潜在病原菌的比例。综上所述，这些数据表明，添加益生菌不仅提高了不同产蛋阶段蛋鸡的生产性能、蛋品质、卵巢发育和免疫功能，还改善了蛋鸡肠道微生物群，从而提高了生产效率。
