Effects of Lactobacillus acidophilus D2/CSL on laying hen performance

In order to evaluate the effects of dietary addition of probiotic strain Lactobacillus acidophilus D2/CSL on hen performance and egg quality, 160 commercial Hy-Line Brown pullets, 17 weeks old, were divided in control group (C) (N=80) and treated group (T) (N=80), with 4 alternate replicates of 20 animals each per group. C was fed with a "standard diet", whereas the T group received the same diet with an inclusion of 1x109 CFU kg -1 of Lactobacillus acidophilus D2/CSL (freeze dried cells). The experimental trial lasted 39 weeks after one week of acclimatization. Hen performance and egg quality (egg production, FCR, egg specific gravity, shell thickness, Haugh Units) were recorded. The results show a higher overall egg production (P<0.01) and better FCR (Kg feed intake/Kg saleable eggs) (P<0.05) in the T birds, but no statistically significant differences were observed in egg weight. The eggs from the T birds were characterized by a higher specific gravity (ESG) (P<0.01) and albumen viscosity (Haugh Units) (P<0.05). No significant differences in egg shell thickness were recorded. In conclusion, Lactobacillus acidophilus D2/CSL improved some important parameters in laying hen performance and egg quality.