Dietary Bazhen San solid-state fermentation product improves laying performance, antioxidant capacity, and ovarian function in laying hens during the late laying period.

ABSTRACT: This study investigated the effects of solid-state fermented Bazhen San (FB), prepared with Lactobacillus plantarum and Bifidobacterium animalis, on production performance and ovarian function in late-stage laying hens. A total of 120 seventy-week-old Jingfen laying hens were divided into four groups: a control group (CON) fed a basal diet, and three treatment groups supplemented with 0.3 % (LFB), 0.6 % (MFB), or 0.9 % FB (HFB). Pre-feeding for 2 weeks, and a formal experiment for 8 weeks. Results showed that from weeks 1 to 4, the MFB group exhibited a significantly higher laying rate than the CON group (P < 0.05). From weeks 5 to 8, all FB groups significantly increased laying rate and decreased the feed-to-egg ratio (P < 0.05). Up to week 8, compared with the CON group, the MFB and HFB

SUBMITTER: Zhao Z 

PROVIDER: S-EPMC12752542 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature