Effects of dietary probiotic (Bacillus subtilis) supplementation on productive performance, immune response and egg quality characteristics in laying hens under high ambient temperature
Effects of dietary probiotic (Bacillus subtilis) supplementation on productive performance, immune response and egg quality characteristics in laying hens under high ambient temperature
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DOI：
10.1080/1828051x.2018.1425104
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发表时间：
2018-01-01
影响因子：
2.5
通讯作者：
Alsagan, Ahmed
中科院分区：
文献类型：
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作者：
Fathi, Moataz;Al-Homidan, Ibrahim;Alsagan, Ahmed
设计了二级析因实验 (3x3)，旨在评估日粮中益生菌和品种的添加水平对高环境温度下饲养的蛋鸡生产性能、免疫状态和鸡蛋质量特征的影响。在为期 90 天的实验中，共有 216 只代表三种不同品种（白来亨鸡、沙特黑鸡和沙特棕鸡）的 32 周龄蛋鸡被随机分配到三种日粮处理组（0、200 和 400 克/吨饲料）。目前的结果表明，与未经处理的母鸡相比，在蛋鸡日粮中添加益生菌似乎不会对产蛋性状造成任何不利影响。膳食补充剂中益生菌浓度为 400 ppm 时效果显着 (p
A two level factorial experiment (3x3) was designed to evaluate the effect of dietary inclusion level of probiotic and breed on productive performance, immune status and egg quality characteristics in laying hens reared under high ambient temperature. A total of 216, 32-week-old laying hens representing three different breeds (White Leghorn, Saudi black and Saudi brown) were randomly assigned to three dietary treatments (0, 200 and 400g/t feed) in a 90-d experiment. The current results indicated that the inclusion of probiotics in layer diets did not appear to cause any adverse effects on egg production traits compared with non-treated hens. Dietary supplementation with probiotics at 400 ppm level significantly (p