Reducing Heat Stress in Chickens with Natto Bacteria
Takano Foods and Takano Bio, in collaboration with Sugiyama Jogakuen University, have demonstrated that feed supplemented with natto fermented by Bacillus subtilis var. natto (TTCC903) can mitigate heat stress in aged laying hens and maintain egg production.
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- 📰 Published: June 1, 2026 at 13:00
- 🔍 Collected: June 1, 2026 at 13:27 (27 min after Published)
- 🤖 AI Analyzed: June 1, 2026 at 13:51 (23 min after Collected)
Takano Foods Co., Ltd. and Takano Bio Co., Ltd., in a joint study with Associate Professor Kyosuke Kadoya of Sugiyama Jogakuen University, have revealed that feed supplemented with natto fermented by Bacillus subtilis var. natto (strain TTCC903) can alleviate heat stress in aged laying hens under high-temperature environments and suppress declines in egg production. These research findings were published in the international academic journal 'Poultry Science' and received the Excellent Presentation Award at the Japan Poultry Science Association. In recent years, high summer temperatures due to global warming have become a significant challenge for the poultry industry. Chickens are highly sensitive to heat, which leads to reduced feed intake and lower egg production. This is particularly problematic for aged laying hens. In this study, 135 aged laying hens (71 weeks or older) were tested in a 30°C environment to evaluate the effects of natto-supplemented feed. The results showed that the increase in malondialdehyde (MDA) concentration, an indicator of oxidative stress, was suppressed, and improvements in hen-housed egg production and feed conversion ratios were confirmed. The study also suggests an impact on gut health, offering potential for sustainable poultry farming.
FAQ
Is this technology applicable to the poultry industry in Taiwan?
Yes, as Taiwan faces high temperatures and humidity in summer, heat stress management is a shared challenge, making this research highly relevant.