Evaluating dietary natto (Bacillus subtilis var. natto strain TTCC903) in aging laying hens suggests its potential to mitigate environmental heat stress. Data indicate that a 0.5% inclusion level may help maintain egg production and improve feed conversion efficiency during thermal stress. The treatment also appears to preserve egg quality by stabilizing eggshell strength and reducing defective egg rates. Additionally, dose-dependent improvements in intestinal morphology and lower diarrhea incidences suggest enhanced gut integrity , while stabilized malondialdehyde levels point to a possible reduction in oxidative stress. Consequently, this probiotic may offer a sustainable nutritional strategy to support flock resilience and performance under challenging environmental conditions.
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