Homeostasis as Regulated by Activated Macrophage. IX. Enhancement Effect of LPSw (a Lipopolysaccharide from Wheat Flour) on Hen Egg-Laying and Breaking Strength of Eggshell

Jiro SUZUKI; Takashi NISHIZAWA; Hiroyuki INAGAWA; Takafumi OKUTOMI; Akinobu MORIKAWA; Gen-Ichiro SOMA; Den'ichi MIZUNO

doi:10.1248/cpb.40.1274

Jiro SUZUKI, Takashi NISHIZAWA, Hiroyuki INAGAWA, Takafumi OKUTOMI, Akinobu MORIKAWA, Gen-Ichiro SOMA, Den'ichi MIZUNO

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Keywords: homeostasis, macrophage, lipopolysaccharide (LPS), wheat LPS, eggshell intensity, eggshell quality, eggshell breaking strength

JOURNAL FREE ACCESS

1992 Volume 40 Issue 5 Pages 1274-1276

DOI https://doi.org/10.1248/cpb.40.1274

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Abstract

Oral administration of LPSw (a lipopolysaccharide from wheat flour) given at 60 μg/hen/d in drinking water, markedly enhanced eggshell strength. The monthly percentage of eggs laid with a shell strength of more than 4 kg to the total number of eggs was 32% in the group given LPSw in drinking water while it was 12% in the control group given plain water. At the same time, LPSw caused a 30% enhancement of total monthly number of eggs laid over that of control.

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