Bacillus velezensis to fight pathogens Layer health and also the food safety of eggs are related to intestinal health and the composition of the microbiota. Probiotics support the presence of beneficial gut bacteria and can suppress the development of opportunistic pathogens. Local bacteria in the digestive tract compete with pathogenic species for epithelial binding sites and nutrients, positively support the host intestinal immune response and are able to produce metabolites to control the growth of opportunistic pathogens. In young pullets, a combination of Calsporin®
and yeast cell walls increased the
microbial diversity of the immature microbiota and simultaneously reduced the Salmonella Enteritidis infection8
. Salmonella Enteritidis (SE) is one of
the most reported serotypes causing foodborne illness in humans, where laying hens can serve as a SE reservoir and eggs are at a high risk of contamination. In aged laying hens after moulting, Bacillus velezensis DSM 15544 elevated the number of beneficial microbes (e.g. Lactobacillus) and decreased Clostridium perfringens, another opportunistic pathogen6
.
Supporting the immune status of the laying hens is another strategy to fight against various infections. In laying breeders, both serum IgM and serum antibody levels against avian influenza after vaccination linearly increased by increasing levels of B. velezensis in the diet5
.
Microbiota and inflammatory responses Opportunistic pathogens can also trigger energy demanding immunological pathways in the gut. Harmful microbes are recognised by receptors on immune cells and can trigger pro-inflammatory responses.
Addition of B. velezensis DSM 15544 to the diet of laying hens modulated the TLR4/MyD88/NF-kB signalling pathway, resulting in a reduced release of the pro-inflammatory cytokines IL-1β and TNF-α 7
. Escherichia
coli and Salmonella especially exhibit structural characteristics that can be recognised by toll-like receptors (TLRs), particularly TLR4, and activate a cascade of inflammatory signals. Lower numbers of
E.coli, Salmonella and Clostridium were confirmed in the small intestine and can explain that the suppression of pro-inflammatory cytokines might be attributed to an improved microbiota. Antioxidant status of the hens was evaluated by total antioxidant capacity, catalase, total superoxide dismutase and glutathione peroxidase malondialdehyde in the intestinal mucosa, plasma, spleen and liver. Both, the intestinal and overall antioxidant status of the laying hens improved with the supplementation of Calsporin® 7
. Energy savings related to an improved anti-inflammatory
and antioxidant status can also contribute to the ameliorated egg production and feed efficiency in laying hens.
Probiotics as a nutritional solution Bacillus velezensis DSM 15544 has proven to be an effective feed solution to support laying hen performance, egg quality and food safety of the eggs. The low inclusion level makes the probiotic cost attractive and the heat resistance of the spores enables excellent survival of the probiotic in pelleted layer feed.
References are available on request from:
info@orffa.com Or find your specialist at:
www.orffa.com
CALSPORIN® Heat stable probiotic for a broad range of animal species
Calsporin®
• Viable spores of a selected Bacillus strain • Authorized for all avian species, all parts of the pig production cycle, ornamental fi sh, and dogs • Robust spores survive high temperatures during feed processing • Cost effective additive to secure intestinal health and performance • Fits perfectly in different sustainability concepts
Sam Phelps Technical Commercial Manager
Engineering your feed solutions
www.orffa.com - Follow us on
+44 7761 758284
phelps@orffa.com
FEED COMPOUNDER MARCH/APRIL 2023 PAGE 31
Cost effective
probiotic for optimal gut health and performance
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