title: Evaluation of dietary multiple enzyme preparation (natuzyme) in laying hens.
abstract: The current experiment was designed to evaluate the efficacy of adding the multi-enzyme mixture (Natuzyme) into layers' diets with different levels of energy and available phosphorus in relation to laying performance, egg qualities, blood cholesterol level, microflora and intestinal viscosity. Two hundred and fifty 43-wk-old Hy-Line commercial layers were divided into five groups with five replicates per group (10 birds per replicate) and fed one of five experimental diets. A corn and soybean meal-based control diet was formulated and used as a control diet. Two experimental control diets were formulated to reduce energy and crude protein contents (rE) or energy, crude protein and phosphorus contents (rEP). In addition, Natuzyme was added into either rE (rE-Natu500) or rEP (rEP-Natu500) diet to reach a concentration of 500 mg per kg of diet. The experiment lasted 8 weeks. There were no significant differences in feed intake, egg production, egg weight, egg qualities such as eggshell color or Haugh unit, total cholesterol, relative organ weights and cecal microflora profiles between any dietary treatments. Natu500 supplementation into the rE diet, but not rEP diet significantly increased egg mass and eggshell qualities such as strength and thickness, but it decreased cecal ammonia concentration and intestinal viscosity in laying hens. In conclusion, the present study shows that adding multiple enzyme preparation could improve performance of laying hens fed energy and protein restricted diets.
authors.forename: K W
authors.initials: KW
authors.lastname: Lee
authors.forename: Y I
authors.initials: YI
authors.lastname: Choi
authors.forename: E J
authors.initials: EJ
authors.lastname: Moon
authors.forename: S T
authors.initials: ST
authors.lastname: Oh
authors.forename: H H
authors.initials: HH
authors.lastname: Lee
authors.forename: C W
authors.initials: CW
authors.lastname: Kang
authors.forename: B K
authors.initials: BK
authors.lastname: An
keywords: Egg Qualities; Intestinal Viscosity; Multiple Enzyme Preparation; Performance