Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens

Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens

The thesis studied the characteristics of a fermented product (FP) and the effects of the FP on layers. Two experiments were conducted to achieve the objectives above. Experiment I (Chapter IV) was conducted to evaluate the composition and consistency of the finished fermented product (FP). The n...

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Main Author: Law, Elizabeth Fang Lin
Format: Thesis
Language:English
English
Published: 2006
Subjects:
Hens - Feeding and feeds - Case studies
Online Access:http://psasir.upm.edu.my/id/eprint/223/2/549053_FP_2006_7.pdf
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spelling my-upm-ir.2232013-05-27T06:46:43Z Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens 2006-01 Law, Elizabeth Fang Lin The thesis studied the characteristics of a fermented product (FP) and the effects of the FP on layers. Two experiments were conducted to achieve the objectives above. Experiment I (Chapter IV) was conducted to evaluate the composition and consistency of the finished fermented product (FP). The nutritive value and chemical compositions of the product were evaluated after the process of fermentation. In parallel, microbiological analyses, including lactic acid bacteria (LAB) and Enterobacteriaceae counts were also performed. The fermentation process was repeated three times under the same running conditions and using the same amounts of raw materials. The physical, chemical and microbiological properties of FP obtained in this study showed that FP had consistent chemical and microbiological characteristics. The presence of essential fatty acids (linoleic acid 24%, linolenic acid 1.1%, eicosapentaenoic acid 3.6%, docosapentaenoic acid 0.7%, docosahexaenoic acid 2.0%) and a lime-flavored aroma represent additional value-added attributes to the product. Experiment II (Chapter V) was carried out to investigate the effects of feeding FP to layers (Babcock B380) on faecal microflora, essential fatty acid and cholesterol levels in eggs and plasma. A total of 96, 13-week-old Babcock B380 pullets were used in this study. They were randomly assigned to four numerically equal groups with eight replicates per treatments, three birds per replicates. All the birds were housed in individual cages. Diet I (Cont), had no FP, Diet II (FP3) contained 3% (w/w) FP (30g FP/kg diet), Diet III (FP6) contained 6% (w/w) FP (60g FP/kg diet) and Diet IV (FP9) contained 9% (w/w) FP (90g FP/kg diet). The study lasted 16 weeks inclusive of two weeks of adjustment period and a 14-week experimental period. Weekly feed intake and egg production were recorded. Fresh faecal droppings were collected immediately and cultured for LAB and Enterobacteriaceae and pH and VFA production were also measured. Blood plasma cholesterol and fatty acid profiles were assayed at the end of the experiment. Results obtained from this study showed that FP reduced (P<0.05) the faecal Enterobacteriaceae and faecal pH. Higher (P<0.05) counts of faecal LAB in layers fed with FP were observed. However, FP did not enhance (P>0.05) the egg production and egg mass but (P<0.05) decreased the egg weight slightly. Feed intake and feed conversion ratio (FCR, feed intake/egg mass) were not affected (P>0.05). However, egg yolk cholesterol and plasma cholesterol concentrations were reduced (P<0.05) in the FP fed laying hens compared to the control laying hens. The n-6: n-3 ratio in the egg yolk (control=7.9, FP9=6.1) and plasma (control=10.46, FP9=6.54) from the FP fed laying hens were decreased compared to the control laying hens. Moreover, FP was able to increase (P<0.05) the polyunsaturated fatty acid (PUFA): saturated fatty acid (SFA) ratio, total n-3 PUFA and DHA concentrations in egg yolk and plasma. In summary, the results of the dietary manipulation demonstrated the effectiveness of FP in shifting the microflora composition of the avian GIT towards a beneficial balance. In addition, it has the ability to increase the unsaturated fatty acid (UFA) content to a more healthy proportion in eggs. Hens - Feeding and feeds - Case studies 2006-01 Thesis http://psasir.upm.edu.my/id/eprint/223/ http://psasir.upm.edu.my/id/eprint/223/2/549053_FP_2006_7.pdf application/pdf en public masters Universiti Putra Malaysia Hens - Feeding and feeds - Case studies Faculty of Agriculture English
institution Universiti Putra Malaysia
collection PSAS Institutional Repository
language English
English
topic Hens - Feeding and feeds - Case studies
spellingShingle Hens - Feeding and feeds - Case studies


Law, Elizabeth Fang Lin
Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens
description The thesis studied the characteristics of a fermented product (FP) and the effects of the FP on layers. Two experiments were conducted to achieve the objectives above. Experiment I (Chapter IV) was conducted to evaluate the composition and consistency of the finished fermented product (FP). The nutritive value and chemical compositions of the product were evaluated after the process of fermentation. In parallel, microbiological analyses, including lactic acid bacteria (LAB) and Enterobacteriaceae counts were also performed. The fermentation process was repeated three times under the same running conditions and using the same amounts of raw materials. The physical, chemical and microbiological properties of FP obtained in this study showed that FP had consistent chemical and microbiological characteristics. The presence of essential fatty acids (linoleic acid 24%, linolenic acid 1.1%, eicosapentaenoic acid 3.6%, docosapentaenoic acid 0.7%, docosahexaenoic acid 2.0%) and a lime-flavored aroma represent additional value-added attributes to the product. Experiment II (Chapter V) was carried out to investigate the effects of feeding FP to layers (Babcock B380) on faecal microflora, essential fatty acid and cholesterol levels in eggs and plasma. A total of 96, 13-week-old Babcock B380 pullets were used in this study. They were randomly assigned to four numerically equal groups with eight replicates per treatments, three birds per replicates. All the birds were housed in individual cages. Diet I (Cont), had no FP, Diet II (FP3) contained 3% (w/w) FP (30g FP/kg diet), Diet III (FP6) contained 6% (w/w) FP (60g FP/kg diet) and Diet IV (FP9) contained 9% (w/w) FP (90g FP/kg diet). The study lasted 16 weeks inclusive of two weeks of adjustment period and a 14-week experimental period. Weekly feed intake and egg production were recorded. Fresh faecal droppings were collected immediately and cultured for LAB and Enterobacteriaceae and pH and VFA production were also measured. Blood plasma cholesterol and fatty acid profiles were assayed at the end of the experiment. Results obtained from this study showed that FP reduced (P<0.05) the faecal Enterobacteriaceae and faecal pH. Higher (P<0.05) counts of faecal LAB in layers fed with FP were observed. However, FP did not enhance (P>0.05) the egg production and egg mass but (P<0.05) decreased the egg weight slightly. Feed intake and feed conversion ratio (FCR, feed intake/egg mass) were not affected (P>0.05). However, egg yolk cholesterol and plasma cholesterol concentrations were reduced (P<0.05) in the FP fed laying hens compared to the control laying hens. The n-6: n-3 ratio in the egg yolk (control=7.9, FP9=6.1) and plasma (control=10.46, FP9=6.54) from the FP fed laying hens were decreased compared to the control laying hens. Moreover, FP was able to increase (P<0.05) the polyunsaturated fatty acid (PUFA): saturated fatty acid (SFA) ratio, total n-3 PUFA and DHA concentrations in egg yolk and plasma. In summary, the results of the dietary manipulation demonstrated the effectiveness of FP in shifting the microflora composition of the avian GIT towards a beneficial balance. In addition, it has the ability to increase the unsaturated fatty acid (UFA) content to a more healthy proportion in eggs.
format Thesis
qualification_level Master's degree
author Law, Elizabeth Fang Lin
author_facet Law, Elizabeth Fang Lin
author_sort Law, Elizabeth Fang Lin
title Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens
title_short Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens
title_full Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens
title_fullStr Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens
title_full_unstemmed Effects of Feeding a Fermented Product on the Faecal Microflora and Egg Composition in Laying Hens
title_sort effects of feeding a fermented product on the faecal microflora and egg composition in laying hens
granting_institution Universiti Putra Malaysia
granting_department Faculty of Agriculture
publishDate 2006
url http://psasir.upm.edu.my/id/eprint/223/2/549053_FP_2006_7.pdf
_version_ 1747810178122645504

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