Lactobacillus salivarius SNK-6 improves egg quality, yolk nutrient composition, and yolk flavor profile in laying hens via modulation of tissue metabolites and Cecal microbiomes

This study aimed to investigate the effects of Lactobacillus salivarius SNK-6 (L.a-SNK-6) supplementation on the laying performance, egg quality and yolk nutrition composition, including amino acid (AAs), fatty acids, and flavor profile, of Wenshang Barred hens. A total of 432 healthy 40-week-old he...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Dan Hao, Haixia Han, Dapeng Li, Yan Sun, Yunchao Wang, Huaxiang Yan, Guiming Li, Huiming Liu, Bingjie Li, Fuwei Li, Wei Liu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-05-01
Colecção:	Poultry Science
Assuntos:	Lactobacillus salivarius SNK-6 yolk nutrition and flavor metabolomics 16S rRNA laying hen
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S0032579126002762
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!