Eggshell quality, eggshell structure and small intestinal histology in laying hens fed dietary Pantoea-6® and plant extracts

The present study aims to investigate the effects of dietary Pantoea-6 (R) (extract of fermented wheat flour with Pantoea agglomerans) and plant extracts (red clover and garlic) on eggshell quality and structure and intestinal histology. Sixty-six Boris Brown laying hens (30 weeks old) were allotted to 3 groups, each with eleven replicates of two chickens. The control group was fed a basal diet (18% crude protein, 2850 kcal/kg ME) and the other groups were fed the basal diet supplemented with 0.1% Pantoea-6 (R) (including 0.06 g/kg lipopolysaccharide) and 0.1% plant extracts. respectively. There were no significant differences in laying performance and egg quality. However, these adverse effects occurred in the egg and albumen weight and eggshell breaking strength of the Pantoea-6 (R) and plant extracts groups (P<0.05). Shell weight of the Pantoea-6 (R) group was significantly higher than the other groups (P<0.05). Compared with the control, eggshell structure tended to have greater thickness in both dietary Pantoea-6 (R) and plant extracts groups. The duodenum and jejunum of both Pantoea-6 (R) and plant extracts groups showed higher values for cell area than those of the control (P<0.05). Moreover, cells on the villus tip surface were protuberated in both dietary Pantoea-6 (R) and plant extracts groups, resulting in a rough surface. This study shows that Pantoea-6 (R) and plant extracts at a 0.1% level might have a beneficial effect on egg and albumen weight, eggshell quality and structure parameters, as well as on small intestine histological parameters.