article · Italian Journal of Animal Science
Feeding laying hens a combined diet containing Aspergillus awamori fungus and lactic acid bacteria enhances productive performance and alters egg composition. In a six-week trial evaluating diets supplemented with these additives alone or together, the combined treatment produced synergistic improvements in feed intake, overall egg production, total egg weight, and feed conversion efficiency. The combined feed additive also increased eggshell weight and thickness, as well as yolk fat, calcium, phosphorus, and zinc concentrations. Furthermore, the combination lowered egg yolk total cholesterol while shifting the fatty acid profile toward higher unsaturated fatty acids and lower saturated fatty acids. Across all supplemented groups, birds exhibited lower blood serum glucose, triglycerides, liver enzyme levels, and cholesterol, alongside a synergistic increase in serum superoxide dismutase activity.
Consumer demand for healthier food drives interest in modifying staple animal products. Reducing cholesterol and saturated fats in table eggs, while increasing beneficial unsaturated fatty acids and essential minerals like zinc and calcium, offers a practical dietary pathway to improve human nutrition. Simultaneously, improving laying performance and shell thickness helps poultry producers maintain animal productivity and product durability.
This research presents an applied feed additive formulation for commercial poultry producers and feed manufacturers aiming to market functional, value-added eggs. Tested on a small cohort over six weeks, this work represents early-stage applied research. Scaling up to larger trials, evaluating economic feasibility, and assessing the shelf-life of the enriched eggs are necessary steps before commercial product development.
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This study was conducted to examine the effects of a combined supplementation of Aspergillus awamori (AA) and lactic acid bacteria (LAB) in feed on growth and egg quality. Hens (28-week old) were fed on a basal diet as control group; diets supplemented with 0.05% AA, 0.10% LAB, or a combination of AA and LAB (6 birds/group) for 6 weeks. The growth performance of the birds was improved by all the treatments. Synergistic effects of AA and LAB were observed on feed intake, egg production, total egg weight and feed conversion (p < .05). Weights and heights of yolk and albumin was not affected by treatment while, yolk fat, shell weight and thickness were increased (p < .05). On the other hand, egg yolk total cholesterol was decreased and synergistically by the combination of AA and LAB (p < .05). Serum glucose, total cholesterol, ALT and triglyceride were reduced by all the treatment groups. Conversely, serum superoxide dismutase (SOD) was synergistically increased by the combination. Ca, P and Zn concentration in yolk was increased by AA and LAB and synergistically increased by the combination (p < .05). Interestingly, saturated fatty acids (SFA) were decreased while; unsaturated fatty acids (USFA) were increased in egg yolk in all groups. In conclusion, the combined supplementation of AA and LAB synergistically had no effect on the growth of laying hens. In addition, AA and LAB modify the egg yolk fatty acid profile by increasing unsaturated fatty acid and reducing saturated fatty acid.
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DOI: 10.1080/1828051x.2016.1269300
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