The study compared the effects of γ-PGA fermentation products and commercial γ-PGA on production performance and egg quality in laying hens. The researchers found that feeding laying hens a diet with 0.05% γ-PGA fermentation product improved feed intake, egg production, egg weight, egg mass, eggshell strength, eggshell weight, and Haugh unit compared to the control diet. In conclusion, the 0.05% γ-PGA fermentation product demonstrated the best results for production performance and egg quality in laying hens.

1. The 15th AAAP Animal Science Congress
Compare the Effects of γ-PGA Fermentation
Products with the Commercial γ-PGA on
Production Performance and Egg Quality in
Laying Hens
Y. H. Huo, W. Thongua, C. C. Huang and K. L. Chen
National Chiayi University, Taiwan
1

2. What is γ-PGA

Natto is the fermented soybean which contains higher
vitamin B2，B6，B12，E，K2， -PGA and many other
digestive enzymes .
γ-poly-glutamic acid
2

3. Chemical structure
Figure 1. The chemical structure of γ-poly-glutamic acid(γ-PGA).
3

4. Competitive exclusion of γ-PGA in intestine
Upper
pH
5-6
P phytic acid
Ca
Ca
Ca
Ca
Ca
P
absorb
Ca
Ca
P
excrete
Ca
absorb
Ca
P
2+
Ca Ca
Ca
Ca
Ca Ca
Ca P P
P Ca
P
Ca
P
Ca
P
Lower
pH
7-8
-PGA
-PGA + calcium
Calcium
Ca
Ca
excrete
4
Ca

5. Objective

Compare the Effects of γ-PGA Fermentation
Products with the Commercial γ-PGA on
Production Performance and Egg Quality in
Laying hens.
5

6. Materials and methods
6

7. Selection and Identification of strains
Hydrolysate of γ-PGA from nine strains.
N11A
BCRC
N21
091010
14735
NSN7
γ-PGA
(40kDa)
N11A
N28
BCRC
091010 090905 14718
γ-PGA
(40kDa)
Nine B. subtillis strains cultured in
Medium A condition:
3% glutamic acid, 3% maltose, 0.5%
peptone, 0.005% K2HPO4, 0.0021%
MgSO4‧7H2O, initial pH 8, 37℃ for
144 hours.
NK101
090816
N18A
060717
NSN7
NSN7 14735
7
N21
091010

8. γ-PGA fermentation product preparation
• Bacillus subtilis var. natto NSN7
• Solid-state fermentation
with soybean meal
• Moisture of substrates : 65%
• 106 cfu/g
• 4 day , at 40°C
• Oven dried at 50℃ for 48 hr and ground to powder
• Quantification of γ-PGA content : 10%
8

9. Animal management and
experimental design
144 78-week-old Hy-Line W36
6 rep/trt , feeding 12 week
Commercial products
Control
γ-PGA fermentation products, FP
γ-PGA
(8%)
γ-PGA
(74.6%
)
0.05%
0.1%
9
0.10%
0.15%

10. Measurements and Analysis

Production Performance
Feed intake (FI)
 egg production
 egg weight
 egg mass (egg production × egg weight)
 feed conversion ratio (FCR, FI/egg mass)
Egg quality
 The Haugh unit (HU)
 The eggshell thickness
 Eggshell strength
 Eggshell weight


10

11. Statistical Analysis


Analyses of variance among the treatment
groups were calculated using the general
linear model (GLM) procedure of the SAS
(2008).
Duncan’s new multiple-range test was used
to compare the means according to Steel
and Torrie (1997).
11

12. Results and discussion
12

13. Table 1-1. The effect of γ-PGA fermentation products and
the commercial γ-PGA on production performance in
laying hens
Period,
wk
Control
γ-PGA
(74.6%)
γ-PGA (8%)
γ-PGA (10%) FP
0.05%
0.10%
0.15%
1305±34.5
1278±37.3
1412±26.0
1380±25.3
1343±28.7
91.6±0.82
91.9±1.24
91.9±1.49
0.1%
Initial body weight, g
1276±31.2
1338±30.6
1265±36.1
1308±23.5
Final body weight, g
1391±37.0
1409±26.5
1343±26.0
FI, g/day
1-6
7-12
91.1±1.21
98.6±1.24ab 99.1±1.14ab
1-12
1Mean
91.1±1.03
94.8±1.10
95.1±0.70
90.3±1.56
99.4±1.75ab
94.9±1.48
± SE
a,b P<0.05
13
102.0±1.22a 101.0±0.82ab 97.9±1.77b
97.1±0.62
96.4±0.81
94.9±0.07

14. Table 1-2. The effect of γ-PGA fermentation products and
the commercial γ-PGA on production performance in
laying hens
Period,
wk
Control
γ-PGA (74.6%) γ-PGA (8%)
γ-PGA (10%) FP
0.05%
0.1%
0.10%
0.15%
Egg production, %
1-6
83.9±1.79
85.5±1.26
86.3±2.13
85.7±1.49
82.5±2.69
84.7±2.68
7-12
7.77±4.06
82.1±2.16
80.8±3.22
81.8±3.22
80.4±2.64
78.8±3.61
1-12
80.8±2.80
83.8±0.94
83.0±2.73
83.8±1.67
81.5±2.09
81.8±2.61
1Mean
± SE
14

15. Table 1-3. The effect of γ-PGA fermentation products and
the commercial γ-PGA on production performance in
laying hens
Period,
wk
Control
γ-PGA
(74.6%)
γ-PGA (8%)
γ-PGA (10%) FP
0.05%
0.1%
0.10%
0.15%
65.7±1.08
63.7±0.81
Egg weight, g/egg
1-6
63.1±0.80
64.3±0.59
7-12
64.9±0.99b 66.1±0.71ab 66.6±1.16ab
68.7±1.59a 67.9±1.10ab 65.2±0.91ab
1-12
64.0±0.84
67.2±1.33
65.2±0.64
64.31±0.11
65.4±1.13
1Mean
a,b
± SE
P<0.05
15
65.7±1.13
66.8±1.08
64.5±0.84

16. Table 1-4. The effect of γ-PGA fermentation products and
the commercial γ-PGA on production performance in
laying hens
Perio
d, wk
γ-PGA (74.6%)
γ-PGA (8%)
γ-PGA (10%) FP
Control
0.05%
0.1%
0.10%
0.15%
Egg mass, g
1-6
52.9±1.13
54.9±0.69
54.8±1.48
56.2±1.10
54.1±1.78
54.0±2.01
7-12
50.6±2.95
54.3±1.76
53.8±3.33
56.2±2.84
54.6±2.15
51.4±2.77
1-12
51.7±1.98
54.6±0.89
54.3±21.0
56.3±1.65(8.9%)
54.4±1.71
52.8±2.11
1Mean
± SE
16

17. Table 1-5. The effect of γ-PGA fermentation products and
the commercial γ-PGA on production performance in
laying hens
Perio
d, wk
Control
γ-PGA
γ-PGA (8%)
(74.6%)
0.1%
γ-PGA (10%) FP
0.05%
0.10%
0.15%
FCR, FI/egg mass
1-6
1.72±0.03
1.66±0.03
1.65±0.03
1.63±0.04
1.70±0.05 1.70±0.07
7-12 1.95±0.05
1.82±0.05
1.85±0.26
1.81±0.14
1.85±0.09 1.90±0.12
1-12 1.74±0.02
1.74±0.02
1.75±0.08
1.72±0.05
1.77±0.05 1.80±0.07
1Mean
± SE
17

18. Table 2. The effect of γ-PGA fermentation products and
the commercial γ-PGA on egg quality in laying hens
Period
, wk
Control
2-12
4.06±0.07b
γ-PGA
(74.6%)
γ-PGA (8%)
γ-PGA (10%) FP
0.1%
0.05%
Eggshell strength, g/cm2
4.19±0.09ab
4.16±0.10ab
0.10%
0.15%
4.43±0.09a
4.31±0.09a
6.06±0.18ab
5.87±0.17ab
4.26±0.09ab
4.43±0.09a
4.31±0.09a
97.4±1.20a
94.8±1.39ab
94.1±1.18b
4.26±0.09ab
Eggshell weight, g/egg
2-12
5.70±0.23b
5.94±0.15ab
5.98±0.25ab
6.15±0.26a
Eggshell thickness, mm
2-12
4.06±0.07b
4.19±0.09ab
4.16±0.10ab
Haugh unit
2-12
93.6±1.71b
93.1±1.66b
95.8±1.56ab
1Mean
a,b
± SE
P<0.05
18

19. Conclusion

Dietary included the 0.05% γ-PGA
fermentation product demonstrated the
best
effectiveness
on
production
performance and egg quality in laying
hens.
19

20. Thank you for your attention!
20