Latvian team files patent on pre and probiotic feed additive aimed at boosting layer productivity

In commercial layer production, stress factors can negatively disturb the immune function and the equilibrium of intestinal microbiota (Modesto et al 2009) and negatively affect laying hens performance and egg quality, said the Latvian inventors in the supporting documentation.

The patent filing​ ​sprung from a trial with layers showing that the additive containing 0.5% powder from Jerusalem artichoke tubers with 45% inulin and a Lactobacillus​ probiotic, Pediococcus pentosaceus​ “increases the laying intensity, improves the egg quality and the composition of the intestine micro-flora​.”

Probiotics and prebiotic effects​

The inventors said Lactobacillus​, Enterococcus,​ Bacillus ​and Saccharomyces​ are the most used probiotics in poultry farming (Gaggia et al 2010) while the dominant prebiotics are fructooligosaccharide products such as oligofructose or inulin, which the Latvian researchers noted is the main component of Jerusalem artichoke.

Probiotics are defined as viable microorganisms that exhibit a beneficial effect on the health of the host when they are ingested (Salminen et al 1998) while prebiotics are non-digestible feed ingredients that favorably affect the host by stimulating the growth and activity of specific bacteria groups mostly in the colon (Maxwell et al 2004).

The authors noted the favorable modes of action of probiotics include the regulation of intestinal microbial homeostasis, stabilization of the gastrointestinal barrier function (Salminen et al 1996), expression of bacteriocins (Mazmanian et al 2008), and enzymatic activity inducing absorption and nutrition (Hooper et al 2002; Timmerman et al 2005).

They are also write that probiotics have been shown to have immunomodulatory effects (Salzman et al 2003), and can facilitate the elimination of pathogens (Heyman & Menard, 2002), as well as inhibit procarcinogenic enzymes and interference with the ability of pathogens to colonize and infect the mucosa (Gill, 2003).

The authors said the results of some studies with hens have also shown that prebiotics such as inulin or oligofructose may positively affect mineral utilization and in this way, improve eggshell and bone quality (Swiatkiewicz et al 2010; Swiatkiewicz, Arczewska-Wlosek, 2012).

Thus the researchers hypothesized the association of a specific prebiotic and probiotic - for example, Jerusalem artichoke and probiotic Pediococcus pentosaceus​ - may have a synergetic, positive effect on laying hen performance and egg quality.

The study ​

The Latvian team said they carried out a trial in layers of the cross Lohmann Brown type from laying week 24 to 36.

One group of layers was only fed a basic feed (BF) – the control group – and the other groups were fed (1) a BF supplemented with 0.5% powder derived from Jerusalem artichoke (0.5JA) or (2) a BF supplemented with 0.5% powder derived from Jerusalem artichoke and 1x10⁸​ Pediococcus pentosaceus​ (PO5JA) or (3) a BF supplemented with 2% powder derived from Jerusalem artichoke and 1x10⁸​ Pediococcus pentosaceus​ (P2JA).

Probiotics and/or prebiotics, said the researchers, were administered once a day.

Results ​

Over the 11 week reference period, the authors found the average egg quantity per layer was 71.7 to 74.3.

The team said layers given basic feed (PF) with 0.5% Jerusalem artichoke powder in combination with the supplement of Pediococcus pentosaceus​ (PO5JA) had the highest number of eggs – they produced 2% and 2.7% more eggs respectively than the layers fed the BF with the prebiotic (0.5JA) or the control group.

The P05JA group also had the highest laying intensity - it was 3.2% and 3.8% higher than that for the 0.5JA group and the control respectively.

Feed consumption rates​

Evaluating the average feed consumption indicators per day, the researchers concluded it was practically identical for all of the groups.

However, they found the P05JA group of layers had the lowest feed consumption for production of 1kg egg weight - 6.5% less than for the control group.

Egg quality ​

Egg shell strength was highest in the layers in the P2JA group but the 0.5JA cohort had the best egg albumen quality, said the Latvian team.

They found that supplementation of the basic diet with both 0.5% and 2% Jerusalem artichoke powder in combination with the Pediococcus pentosaceus​ probiotic increased the shell thickness, in comparison with the control group.

But the inventors noted the inclusion of the feed supplements had no significant impact on the dry matter and protein content in egg yolk.

However, they found the applied dose of 0.5% JA in combination with 1x10⁸​ Pediococcus pentosaceus​ significantly reduced the amount of crude fat in the egg yolk. The cholesterol content in egg yolk for that PO5JA group was also lower, they added.

Micro-flora composition​

Assessing the microflora composition fluctuations of the intestinal tract of layers within the period of 11 weeks, the authors found the group fed the diet supplemented with P05JA had the lowest amount of Enterobacteriaceae ​present. They said that cohort also had the highest amount of lactic acid bacteria in the small intestine at the end of the trial period.

The Latvian team concluded that “the use of Jerusalem artichoke powder and Pediococcus pentosaceus as feed additives can provide a good environment for limited multiplication [of] coliform bacteria and [can] have a very positive effect on laying hen performance and egg quality.”​

Source: ​WIPO Patents
Patent owner: ​Latvijas Lauksaimniecibas Universitate (The Latvia University of Agriculture)  ​
Filing Date:​ 26.09.2013
Publication Date: ​02.04.2015