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Effects of a dried Bacillus subtilis culture on egg quality.

  • 2006-02
  • Poultry Science 85(2)
    • L. Li
    • C. L. Xu
    • C. Ji
    • Q. Ma
    • K. Hao
    • Z. Jin
    • K. Li


The effects of a dried Bacillus subtilis culture on the egg qualities of layers were studied. Nine hundred and sixty 25-wk-old Lohmann Brown layers were randomly divided into 5 groups with 192 layers in each group. Layers in group 1 were fed a control diet. The remaining groups received the control diet that contained either 20 mg of zinc bacitracin/kg and 4 mg of colistin sulfate/kg or 500, 1,000, or 1,500 mg of B. subtilis culture/ kg, respectively. The results showed improvements in egg production, feed consumption, and feed conversion (P < 0.05) of layers when 500 mg of B. subtilis culture/kg was added to the diets. The results also showed some special improvements in this group, including increases in eggshell thickness, yolk color, and Haugh unit, and decreases in yolk cholesterol concentration (P < 0.05). However, excessive doses of B. subtilis culture did not improve the performance of layers.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Bacillus SubtilisEnhanced Eggshell ThicknessBeneficial
Bacillus SubtilisImproved Feed ConsumptionBeneficial
Bacillus SubtilisImproved Feed ConversionBeneficial
Bacillus SubtilisImproved Haugh UnitBeneficial
Bacillus SubtilisImproved Yolk ColorBeneficial
Bacillus SubtilisIncreased Egg ProductionBeneficial
Bacillus SubtilisNo Performance Improvement at Excessive DosesNeutral
Bacillus SubtilisReduced Yolk Cholesterol ContentBeneficial
Bacillus subtilis AB22Enhanced Eggshell ThicknessBeneficial
Bacillus subtilis AB22Improved Feed ConversionBeneficial
Bacillus subtilis AB22Improved Yolk ColorBeneficial
Bacillus subtilis AB22Increased Egg ProductionBeneficial
Bacillus subtilis AB22Increased Haugh UnitBeneficial
Bacillus subtilis AB22Reduced Yolk Cholesterol ContentBeneficial
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