Table 6.
Effect of supplementary SPA on immunoglobulins in laying hens
| Item | Treatments1) | p-value | ||
|---|---|---|---|---|
|
| ||||
| CON | SPA (0.1%) | SPA (0.3%) | ||
| IgA | 189.18±7.46 | 190.46±13.75 | 190.31±10.68 | 0.98 |
| IgG | 37.33±14.62 | 33.79±14.19 | 29.77±14.34 | 0.67 |
| IgM | 35.96±5.19 | 46.19±8.82 | 45.69±14.31 | 0.18 |
Values are means±standard error.
SPA, fermented S. chinensis fruit pomace, fermented pine needle extract, and Chinese chive powder in the ratio of 2:2:1; Ig, immunoglobulin.
1)
CON, control, basal diet; SPA (0.1%), basal diet+0.1% SPA; SPA (0.3%), basal diet+0.3% SPA.