Effects of Pickled Cabbage Water on Production Performance of Laying Hens

[Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water preparation in production of laying hens. [Method] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly (P 0.05). The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [Conclusion] The pickled cabbage water can regulate the intestine microenvironment of laying hens. It also promotes the survival rate and egg production and enhances the disease resistance of laying hens. Therefore, the pickled cabbage water can be used for laying hens production as microbial drinking water preparation.