compare the effects of γ pga fermentation products with
TRANSCRIPT
Compare the Effects of γ-PGA Fermentation Products with the Commercial γ-PGA on Production Performance and Egg Quality in Laying HensY. H. Huo, W. Thongua, C. C. Huang and K. L. Chen
National Chiayi University, Taiwan 11
The 15th AAAP Animal Science Congress
What is γ-PGA
Natto is the fermented soybean which contains higher vitamin B2 ， B6 ， B12 ， E ， K2 ， -PGA and many other digestive enzymes . 22
γ-poly-glutamic acid
Chemical structure
3
Figure 1. The chemical structure of γ-poly-glutamic acid(γ-PGA).
Competitive exclusion of γ-PGA in intestine
4
Ca
Ca
Ca
Ca
CaCa
Ca
Ca
Ca
P
P
P P
P
Ca
Ca
Ca
Ca
Ca Ca
CaCa
CaP
PP
P
Ca
Ca
Calcium g-PGA + calcium g-PGA
P
Ca
phytic acid
Ca2+
absorb
UpperpH5-6
LowerpH7-8
absorb
excrete excrete
Objective Compare the Effects of γ-PGA Fermentation Products with the Commercial γ-PGA on Production Performance and Egg Quality in Laying hens.
55
Materials and methods
66
Selection and Identification of strains
7
NSN7
N21N11A 091010
BCRC 14735
γ-PGA γ-PGA
NSN7
BCRC 14718
N28 090905
NK101 090816
N18A 060717
N11A 091010
(40kDa) (40kDa)
Hydrolysate of γ-PGA from nine strains.
Nine B. subtillis strains cultured inMedium A condition: 3% glutamic acid, 3% maltose, 0.5% peptone, 0.005% K2HPO4, 0.0021% MgSO4 7H2O, initial pH 8, 37 for ‧ ℃144 hours.
14735 NSN7 N21 091010
γ-PGA fermentation product preparation
8
• Bacillus subtilis var. natto NSN7• Solid-state fermentation with soybean meal• Moisture of substrates : 65%• 106 cfu/g• 4 day , at 40°C• Oven dried at 50℃ for 48 hr and ground to powder• Quantification of γ-PGA content : 10% 8
Animal management and experimental design
9
144 78-week-old Hy-Line W36 6 rep/trt , feeding 12 week
0.05% 0.10% 0.15%0.1%9
Commercial products γ-PGA fermentation products, FP
Controlγ-PGA (74.6%)
γ-PGA(8%)
Measurements and Analysis Production Performance
Feed intake (FI) egg production egg weight egg mass (egg production × egg weight) feed conversion ratio (FCR, FI/egg mass)
Egg quality The Haugh unit (HU) The eggshell thickness Eggshell strength Eggshell weight
1010
Statistical Analysis Analyses of variance among the treatment groups were calculated using the general linear model (GLM) procedure of the SAS (2008). Duncan’s new multiple-range test was used to compare the means according to Steel and Torrie (1997).
1111
Results and discussion
1212
Table 1-1. The effect of γ-PGA fermentation products and the commercial γ-PGA on production performance in laying hens
13
Period, wk Control
γ-PGA (74.6%) γ-PGA (8%) γ-PGA (10%) FP
0.1% 0.05% 0.10% 0.15%
Initial body weight, g1276±31.
2 1338±30.6 1265±36.1 1308±23.5 1305±34.51278±37.
3
Final body weight, g1391±37.
0 1409±26.5 1343±26.0 1412±26.0 1380±25.31343±28.
7
FI, g/day
1-6 91.1±1.21 91.1±1.03 90.3±1.56 91.6±0.82 91.9±1.24 91.9±1.49
7-1298.6±1.24
ab99.1±1.14a
b 99.4±1.75ab102.0±1.2
2a101.0±0.82
ab97.9±1.77
b
1-12 94.8±1.10 95.1±0.70 94.9±1.48 97.1±0.62 96.4±0.81 94.9±0.071Mean ± SEa,b P<0.05
13
Table 1-2. The effect of γ-PGA fermentation products and the commercial γ-PGA on production performance in laying hensPeriod, wk Control
γ-PGA (74.6%) γ-PGA (8%) γ-PGA (10%) FP
0.1% 0.05% 0.10% 0.15%
Egg production, %
1-683.9±1.7
9 85.5±1.26 86.3±2.1385.7±1.4
982.5±2.6
984.7±2.6
8
7-127.77±4.0
6 82.1±2.16 80.8±3.2281.8±3.2
280.4±2.6
478.8±3.6
1
1-1280.8±2.8
0 83.8±0.94 83.0±2.7383.8±1.6
781.5±2.0
981.8±2.6
1
14
1Mean ± SE
14
Table 1-3. The effect of γ-PGA fermentation products and the commercial γ-PGA on production performance in laying hens
15
Period, wk Control
γ-PGA (74.6%)
γ-PGA (8%) γ-PGA (10%) FP
0.1% 0.05% 0.10% 0.15%
Egg weight, g/egg
1-663.1±0.8
0 64.3±0.5964.31±0.1
1 65.7±1.13 65.7±1.08 63.7±0.81
7-1264.9±0.9
9b 66.1±0.71a
b 66.6±1.16
ab 68.7±1.59
a 67.9±1.10
ab 65.2±0.91
ab
1-1264.0±0.8
4 65.2±0.64 65.4±1.13 67.2±1.33 66.8±1.08 64.5±0.84
1Mean ± SEa,b P<0.05
15
Table 1-4. The effect of γ-PGA fermentation products and the commercial γ-PGA on production performance in laying hens
16
Period,
wk Control
γ-PGA (74.6%) γ-PGA (8%) γ-PGA (10%) FP
0.1% 0.05% 0.10% 0.15%
Egg mass, g
1-6 52.9±1.13 54.9±0.69 54.8±1.48 56.2±1.10 54.1±1.78 54.0±2.01
7-12 50.6±2.95 54.3±1.76 53.8±3.33 56.2±2.84 54.6±2.15 51.4±2.77
1-12 51.7±1.98 54.6±0.89 54.3±21.0 56.3±1.65(8.9%) 54.4±1.71 52.8±2.111Mean ± SE
16
Table 1-5. The effect of γ-PGA fermentation products and the commercial γ-PGA on production performance in laying hensPeriod, wk Control
γ-PGA (74.6%)
γ-PGA (8%) γ-PGA (10%) FP
0.1% 0.05% 0.10% 0.15%
FCR, FI/egg mass
1-61.72±0.0
3 1.66±0.031.65±0.0
3 1.63±0.041.70±0.0
51.70±0.0
7
7-121.95±0.0
5 1.82±0.051.85±0.2
6 1.81±0.141.85±0.0
91.90±0.1
2
1-121.74±0.0
2 1.74±0.021.75±0.0
8 1.72±0.051.77±0.0
51.80±0.0
7
17
1Mean ± SE
Table 2. The effect of γ-PGA fermentation products and the commercial γ-PGA on egg quality in laying hens
18
Period, wk
Control
γ-PGA (74.6%)
γ-PGA (8%) γ-PGA (10%) FP
0.1% 0.05% 0.10% 0.15%
Eggshell strength, g/cm2
2-124.06±0.07
b 4.19±0.09ab 4.16±0.10ab 4.26±0.09a
b 4.43±0.09a 4.31±0.09a
Eggshell weight, g/egg
2-125.70±0.23
b 5.94±0.15ab 5.98±0.25ab 6.15±0.26a 6.06±0.18a
b
5.87±0.17a
b
Eggshell thickness, mm
2-124.06±0.07
b 4.19±0.09ab 4.16±0.10ab 4.26±0.09a
b 4.43±0.09a 4.31±0.09a
Haugh unit
2-1293.6±1.71
b 93.1±1.66b 95.8±1.56ab 97.4±1.20a 94.8±1.39a
b 94.1±1.18b
1Mean ± SEa,b P<0.05
Conclusion Dietary included the 0.05% γ-PGA fermentation product demonstrated the best effectiveness on production performance and egg quality in laying hens.
1919
Thank you for your attention!2020