Bacillus subtilis: Incidencia en la calidad del huevo de gallinas ponedoras en fase media-tardía
Abstract
Antecedentes: El envejecimiento fisiológico de las gallinas ponedoras durante la fase media-tardía afecta la calidad del huevo y representa un desafío para la sostenibilidad de la producción avícola. Objetivo. Recopilar evidencia científica disponible sobre la utilización de Bacillus subtilis como probiótico para mejorar la calidad del huevo en gallinas ponedoras de fase media-tardía. Materiales y métodos: Se realizó una revisión sistemática cuantitativa obteniendo información de artículos científicos publicados entre 2018 y 2026 en bases de datos de alto impacto, siguiendo los criterios PRISMA y estrategias de búsqueda con operadores booleanos. Se analizaron variables relacionadas con la calidad del huevo, morfometría intestinal, microbiota cecal y actividad enzimática. Resultados: el incremento en la altura de las vellosidades (1343±1045), menor profundidad de la cripta (206±114) y mejor relación VH/CD (6,25±1,89); incremento de probióticos como Lactobacillus (28%) y la reducción de bacterias patógenas (40%) como E.coli, Clostridium o Salmonella; grosor (0,39±0.0373), resistencia (38,6±0.546), peso (62,1±4.98), U.H. (81,3±10.1) y color de la yema (7,42±1.96). Conclusiones: La suplementación con B. subtilis constituye una estrategia prometedora para mejorar la calidad interna y externa del huevo en gallinas ponedoras de fase tardía mediante la modulación de la salud intestinal y la microbiota cecal.
Palabras claves: actividad enzimática, cáscara de huevo, microbiota, morfometría, producción avícola (Fuente: AGROVOC)
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