Probiotic Bacillus subtilis C-3102 Improves Eggshell Quality after Forced Molting in Aged Laying Hens
Author:
Affiliation:
1. Asahi Biocycle Co., Ltd.
2. School of Life Science and Technology, Tokyo Institute of Technology
3. Nippon Veterinary and Life Science University
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
https://www.jstage.jst.go.jp/article/jpsa/58/4/58_0200081/_pdf
Reference34 articles.
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2. Al-Batshan HA, Scheideler SE, Black BL, Garlich JD and Anderson KE. Duodenal calcium uptake, femur ash, and eggshell quality decline with age and increase following molt. Poultry Science, 73: 1590-1596. 1994.
3. An SH, Kim DW and An BK. Effects of dietary calcium levels on productive performance, eggshell quality and overall calcium status in aged laying hens. Asian-Australasian Journal of Animal Sciences, 29: 1477-1482. 2016.
4. Ariyadi B, Isobe N and Yoshimura Y. Expression of tight junction molecule “claudins” in the lower oviductal segments and their changes with egg-laying phase and gonadal steroid stimulation in hens. Theriogenology, 79: 211-218. 2013.
5. Christensen VL and McCorkle FM. Turkey egg weight losses and embryonic mortality during incubation. Poultry Science, 61: 1209-1213. 1982.
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