This study was conducted by researchers from the Department of Animal Science at the University of Connecticut. The primary goal of this study was to investigate the effects of probiotic supplementation, both in ovo (directly into the egg before hatching) and in feed, on the growth and development of layer embryos and pullets. The researchers aimed to determine whether early probiotic intervention could improve growth, health, and productivity in laying hens, aligning with industry demands for natural growth promoters that reduce the need for antibiotics.
The study used fertile White Leghorn eggs from 42–50-week-old layers. The eggs were either sprayed with phosphate-buffered saline (PBS, control) or a probiotic cocktail containing Lactobacillus paracasei and L. rhamnosus before and during incubation. Embryos were sacrificed on days 7, 10, 14, and 18 to assess growth. For the pullet trial, hatchlings from treated eggs were fed with or without probiotics until week 5, and various growth metrics were recorded.
The key findings in the study were that probiotic-treated groups showed enhanced embryo development, which translated into stronger and healthier pullets post-hatch. These groups exhibited improved growth metrics such as body weight and feed conversion ratio compared to the control groups. Furthermore, the probiotics helped establish a balanced gut microbiome by promoting the growth of beneficial bacteria and suppressing harmful ones. This balance is crucial for optimal digestion, nutrient absorption, and resistance to pathogens. The study also found that pullets from probiotic-supplemented eggs grew better and had stronger immune systems, providing better protection against diseases—a critical factor in commercial poultry production.
This research offers valuable insights for poultry producers. The findings suggest that incorporating probiotics into poultry management, particularly through in-ovo and in-feed supplementation, can provide a sustainable method to enhance the health and productivity of layer hens. This approach could reduce dependency on antibiotics, meet consumer demands for natural, antibiotic-free poultry products, and address regulatory pressures to minimize antibiotic use in animal farming.
The study opens avenues for further research into the long-term effects of probiotic supplementation on the overall health, performance, and productivity of laying hens. Future studies could explore the use of different probiotic strains or combinations and their impacts under various environmental and management conditions.
Full paper information:
The full paper can be found in the September 2023 edition of Poultry Science and is available online.
https://doi.org/10.1016/j.psj.2023.103092
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