Effects of dietary medium-chain fatty acids, probiotics,and organic acid salts on laying hen performance and egg quality

The elimination of antibiotic growth promoters from poultry production has increased demand for alternative feed additives.This study evaluated the impact of several gastrointestinal-stabilising formulations (medium-chain fatty acids, probiotics, and organic acids) on the productivity and egg quality of laying hens.A total of 90 (Lohmann Brown) laying hens were randomly assigned to 5 treatment groups, with 6 replicates of three hens each (18 hens per group).The control group (C) received a basal diet, whereas the experimental groups were additionally supplemented with 0.2% medium-chain fatty acids (A), 0.1% probiotics (L), a 0.1% blend of calcium butyrate, calcium lactate, and bentonite encapsulated in vegetable fats (BE), or 0.05% calcium butyrate encapsulated in vegetable fats (BP).During the 56-day trial, additives exerted no significant effect on performance in hens aged 30-33 weeks.However, in hens aged 34-37 weeks, medium-chain fatty acids significantly increased egg weight and improved feed conversion ratio compared to controls.All additives also markedly increased eggshell thickness in younger hens (30-33 weeks) (P < 0.05).Additionally, significantly higher Haugh unit values (P < 0.05) were recorded for the L, A, and BE groups compared to the C group.For the 34-37 week period, eggs from the A, BE and BP groups had significantly greater shell thickness (P < 0.05) compared to the C group.No significant differences in bird mortality were observed between the groups.These results suggest that medium-chain fatty acids and organic acid salts can effectively support gastrointestinal health and egg quality as antibiotic alternatives in laying hens.