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In the era of increased antibiotic resistance and ever-stricter control on antibiotic use, it is urgent to develop green, safe, and non-residue alternatives to antibiotics applied to the poultry industry. To this end, we supplied the potential  Lactobacillus plantarum  ( L. plantarum ) fermented  Astragalus  in the diet of laying hens, with a final addition of 3‰. Its effects have been assessed on laying performance, egg quality, antioxidant and immunological status, and intestinal microbiota, and are compared to the control group, to the  Astragalus  group containing 3‰ unfermented  Astragalus , and to the  L. plantarum  group containing 2%  L. plantarum  [5 × 10 8  colony-forming unit (CFU) per milliliter (mL)]. During the second half of the experimental period (15 to 28 days), the egg production rate was considerably higher in the fermented  Astragalus  group than that in the other groups, with the fermented  Astragalus  group having the lowest feed conversion ratio. No significant difference ( P  > 0.05) was noted among treatments on egg quality. Fermented  Astragalus -treated hens exhibited significantly increased catalase (CAT), glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and total antioxidant capacity (T-AOC) in serum, and reduced malondialdehyde (MDA) in serum. Furthermore, fermented  Astragalus  supplementation resulted in a significant increase in ileal microbiota abundance relative to control. In conclusion, feeding laying hens with  L. plantarum  fermented  Astragalus  has beneficial effects on production, antioxidant potential, immunity, and ileal microbiota.  L. plantarum  fermented  Astragalus  is expected to be a novel feed additive used in poultry production.

Fermented Astragalus in diet improved laying performance, egg quality, antioxidant and immunological status and intestinal microbiota in laying hens