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Influence of Calsporin on Commercial Leghorns

Department of Poultry Science and Alabama Agricultural Experiment Station, Auburn University, Alabama 36849

D. A. Roland, Sr., E-mail: droland{at}acesag.auburn.edu

Astudy was conducted to determine if Calsporin (Bacillus subtilis C-3102), a direct-fed microbial (probiotic), improved performance of commercial Leghorns and eggshell quality. Hyline W36 hens (n = 1,440; age = 65 wk) in 90 groups (16 hens/group) were randomly allocated to three dietary protein levels (17.3, 16.1, and 15.0%), and three Calsporin levels (0.0, 0.003 and 0.006%) in a 3 x 3 factorial for 10 wk. A Calsporin x protein interaction was observed on egg specific gravity (SG; P < 0.01). Egg SG increased more in hens fed the higher Calsporin level than in hens fed the lower level when dietary protein was 15%. This Calsporin level effect was reversed as dietary protein was increased to 16.1%. Trends similar to that of SG were also observed on eggshell thickness. Increasing dietary protein had a beneficial effect (P < 0.001) on egg production, feed consumption, and egg weight. Addition of Calsporin to hen diets had no significant influence on feed consumption, egg production, egg weight, or body weight of hens. More research is required to optimize any potential benefit of Calsporin with respect to dietary protein on eggshell quality.

Key Words: Calsporin • eggshell quality • Leghorns • probiotic