Effects of earthworm enzymatic natto bacteria fermentation solution on production performance,egg quality,liver function,antioxidant capacity,and immune function of laying hens
HA Sitonglaga
YU Xueqi
ZHANG Xuhang
GUO Liangxing
ZHAO Jinyan
NIE Furong
XI Lei
Abstract：In order to explore the effects of earthworm enzymatic natto bacteria fermentation solution on the production production,egg quality,liver function,antioxidant capacity,and immune function of laying hens.Seventy-two healthy 45-week-old Jinghong No.1 laying hens are randomly divided into four groups with six replicates in each group and three hens in each replicate.The control group was fed with the basal diet,while the experimental groups were respectively supplemented with 0.10％,0.15％,and 0.20％of the earthworm enzymatic natto bacteria fermentation solution in the basal diet.The pre-trial period was seven days,and the formal trial period was 42 days.The results indicated that compared to the control group,the eggshell strength of all supplemented groups was significantly increased(P＜0.05).The average egg weight was significantly increased(P＜0.05)and feed-to-egg ratio of the 0.15％and 0.20％groups was significantly decreases(P＜0.05).The yolk proportion in the 0.15％group and the yolk color in the 0.20％group were significantly improved(P＜0.05).Furthermore,the activities of alkaline phosphatase(AKP)and glutathione peroxidase(GSH-Px)in each addition group were significantly increased(P＜0.05),the content of malondialdehyde(MDA)in the 0.15％group was significantly decreased(P＜0.05).The activity of superoxide dismutase(SOD)and the content of serum immunoglobulin M(IgM)in the 0.15％and 0.20％group were significantly increased(P＜0.05).Additionally,the Interleukin-6(IL-6)content of all supplemented groups was significantly decreased(P＜0.05).Studies show that adding an appropriate level of earthworm enzymatic natto bacteria fermentation solution to the diet can improve the production performance,enhance egg quality,and demonstrate good effects in enhancing the antioxidant and immune functions of Jinghong No.1 laying hens in the later laying period.The best effect is achieved when the addition amount is 0.15％.
Keywords：laying hensearthworm enzymatic natto bacteria fermentation solutionproduction performanceegg qualityliver functionantioxidantimmune
Publication Date：2025-05-16
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 36-40 )