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Rapid and dramatic improvement in color intensity of brown egg shells from caged laying hens fed dietary CALSPORIN® (Bacillus subtilis C-3102 spores) in a commercial field trial in China.

H. Miyazaki1, S. Chou2, M. Kato3, and D. M. Hooge*4
1Calpis Co. Ltd, Tokyo, Japan, 2Shanghai Naseco Ltd, Shanghai, China, 3Calpis USA, Inc., Elgin, IL, 4Hooge Consulting Service, Inc., Eagle Mountain, UT.

Abstract

China has a population of over 1.3 billion people with about 1.3 billion laying hens of which ~80% are brown egg strains. Uniformity and intensity of brown egg color are important marketing considerations because excellent brown egg color (and shell quality, as reported previously) can extend production, bring a premium price (Japan and Korea), or enhance marketing of natural and organic eggs (U.S.).
Brown egg color becomes lighter as hens age. An investigation was conducted using dietary CALSPORIN®, a commercial direct-fed microbial product containing Bacillus subtilis C-3102 spores, to demonstrate the brown egg color enhancing effect of CALSPORIN® already observed in other situations. Lohmann brown hens, 65 wk 4 d (459 d), at Xiazhuang Egg Farm, Beijing, China and caged in 10 houses of 9,000 birds each, were fed CALSPORIN® for 13 d. Inclusion levels were 1 x106 CFU/g feed (3.33x) for 7 d (459 to 465 d) and 6 x 105 CFU/g feed for 6 d (466 to 471 d). Shell color was determined daily before and during CALSPORIN® feeding, except 1 d (446 d), from 63 wk 3 d (444 d) to 67 wk 1 d (471 d) from ~150 hens designated for the trial (84-125 eggs/d; collection d=26, 13 before and 13 during) using an egg color fan (1=light to 10=dark brown; Ghen Corp.). Daily weighted mean egg shell color scores were: before -- 6.02, 5.46, 5.15, 5.72, 5.68, 5.78, 5.83, 5.75, 5.56, 5.82, 5.60, 6.30, 5.92 (5.74, 13 d, n=1,393 eggs); during -- 6.12, 5.75, 5.87, 6.20, 6.10, 6.46, 6.60, 6.35, 6.50, 6.22, 6.47, 6.33, 6.84 (6.29, 13 d, n=1,321 eggs, vs 5.74 P < 0.001 by 1-way ANOVA). Compared to the period before, CALSPORIN® feeding increased egg counts in fan color score categories #7 (23.60% vs 14.11%, P < 0.001) and #8 (22.78% vs 17.98%, P < 0.001), and this shift was associated with a decreased egg count in #3 (5.03% vs 13.16%, P <0.001). Dietary CALSPORIN® rapidly and significantly (P <0.001) improved brown egg shell color.

Key Words:Bacillus subtilis C-3102, Brown egg, CALSPORIN, Color fan, Shell color
International Poultry Scientific Forum, Atlanta, GA, 2007