Dietary Saccharomyces cerevisiae fermentation product improved egg quality by modulating intestinal health, ovarian function, and cecal microbiota in post-peak laying hens

作者：Haojie Gong, Fengjia Liang, Chunyan Cai, Xuemei Ding, Shiping Bai, Keying Zhang, Qiufeng Zeng, Yan Liu, Yue Xuan, Shengyu Xu, Xiangbing Mao, Jianping Wang · 发表于：Poultry Science · 年份：2025 · DOI：10.1016/j.psj.2025.104979 · 被引用次数：14 · 研究领域：Animal Nutrition and Physiology、Gut microbiota and health、Moringa oleifera research and applications

Saccharomyces cerevisiae fermentation product (SCFP), a postbiotic feed additive, has potential to improve animal growth and productivity. However, its effects on post-peak laying hens have not been thoroughly investigated. Therefore, this study aimed to explore the effects of SCFP on production, egg quality, intestinal health, ovarian function, and cecal microbiota in post-peak laying hens. A total of 600 45-week-old Lohmann pink laying hens were randomly assigned into three treatments, with ten replicates and twenty hens per replicate. The hens were fed either a basal diet (CON) or basal diet supplemented with SCFP at 750 mg/kg (SCFP1) and 1250 mg/kg (SCFP2) for 16 weeks. The results showed no significant effects on the laying performance (P > 0.05). SCFP supplementation increased Haugh unit, yolk color, albumen height, and eggshell ratio compared to the CON diet(P < 0.05). Hens received SCFP diets exhibited a higher intestinal villus height-to-crypt depth ratio (P < 0.05) and up-regulated the expression of jejunal occludin, zonula occluden-1 (ZO-1), and mucin 2 (MUC-2) (P < 0.05). Additionally, SCFP supplementation increased the concentration of jejunal secretory immunoglobulin A (SIgA) (P < 0.05), elevated serum levels of immunoglobulin A (IgA), IgG, interleukin-10 (IL-10), and interferon-γ (IFN-γ) (P < 0.05). Furthermore, dietary SCFP tended to decrease ovarian cell apoptosis and enhanced antioxidant capacity in laying hens (P < 0.05). Compared to CON group, the SCFP1 an...