Inulin improves the egg production performance and affects the cecum microbiota of laying hens

Egg production performance, egg quality, nutrient digestibility, and microbial composition as affected by dietary inulin supplementation were evaluated in laying hens. A total of 300 laying hens were divided into 5 groups and fed diets containing inulin at levels of 0 (control), 5, 10, 15 and 20 g/kg, respectively. The results showed that the 15 g/kg inulin supplementation level improved average egg weight by 2.54%, egg mass by 5.76%, and laying rate by 3.09%, and decreased the feed conversion ratio by 3.61% compared to those of the control during feeding weeks 1 to 8. Dietary inulin supplementation improved eggshell thickness, nutrient digestibility and cecum Bacteroidales_S24-7_ group abundance in the laying hens. In conclusion, dietary inulin supplementation, particularly at the level of 15 g/kg, improved the egg production performance and eggshell thickness of laying hens, mainly due to increased nutrient digestibility and selective modulations of the cecum microbial communities.