Effects of cerium oxide supplementation to laying hen diets on performance,egg quality,some antioxidant enzymes in serum and lipid oxidation in egg yolk

This study was conducted to determine the effects of dietary cerium oxide levels (0, 100, 200, 300 or 400 mg/kg) on the laying performance, egg quality, some blood serum parameters and egg lipid peroxidation of laying hen. In total, one hundred and twenty 22‐week‐old brown Lohman LSL laying hens were randomly assigned to five groups equally (n = 24). Each treatment was replicated six times. Dietary supplementation of cerium oxide had no significant effect on feed intake and egg weight. The addition of cerium oxide to the laying hens' feed improved feed conversion ratio and increased (p < 0.05) egg production. Quality criteria of egg for except shell breaking strength were not affected by supplementing cerium oxide. In particular, supplementation of 200 and 300 mg/kg cerium oxide to the laying hens feed led to a significant (p < 0. 01) increase in egg shell breaking strength. Calcium and phosphorus concentration of serum increased significantly (p < 0.05) with supplementation of 100 mg/kg cerium oxide to laying hen diets. It was also observed that serum superoxide dismutase (SOD) activity and malondialdehyde (MDA) concentration decreased significantly with supplementation of cerium oxide in diets. Inclusion of cerium oxide resulted in a significant reduction in thiobarbituric acid reactive substance (TBARS) values in egg yolk in this study. It can be concluded that the addition of cerium oxide had positive effects on egg production, feed conversion ratio and egg shelf life. Based on the results of this study, it could be advised to supplement laying hens feed with cerium oxide as feed additives.     

Influence of citrus flavonoids on laying hen performance,inflammatory immune response,egg quality and yolk oxidative stability

1. The objective of this study was to investigate the effects of dietary supplementation with natural flavonoids (naringin and hesperidin) on laying hens’ performance, cellular immunity and egg quality parameters.

2. A total of 72 individually caged laying hens were allocated into 1 of 6 treatment groups: a control (C) group that was fed with a basal diet and groups that were offered the same diet further supplemented with hesperidin at 0.75 g/kg (E1), or 1.5 g/kg (E2), or naringin at 0.75 g/kg (N1), or 1.5 g/kg (N2) or α-tocopheryl acetate at 0.2 mg/kg (VE) for 67 d.

3. Supplementation with naringin or hesperidin did not affect the performance and egg quality (P > 0.05) apart from an improvement in the yolk colour that was more orange in naringin and hesperidin groups in comparison to the controls (P-linear < 0.05). Egg yolk and plasma cholesterol levels were not affected by citrus flavonoids (P-linear > 0.05).

4. Inflammatory immune response, measured by phytohaemagglutinin skin test (PHA), was suppressed in laying hens that were fed with either naringin (P-linear < 0.05) or hesperidin (P < 0.05). Egg yolk oxidative stability was improved from the 4th d after naringin or hesperidin supplementation. This beneficial effect was comparable to that of α-tocopheryl acetate and was observed in eggs that were stored for up to 120 d.

5. In conclusion, naringin and hesperidin may favourably prolong the shelf life of eggs, appear to possess anti-inflammatory properties and could improve the yolk colour without any side effects on the performance or egg quality traits.     

Hen age and fatty acid composition of egg yolk lipid

1. Total lipid, total cholesterol, and phospholipid contents per gram of egg yolk were found to be the same for eggs from 21 and 57 week-old hens. 2. In contrast, fatty acid composition of total egg yolk lipid was different for the 2 groups of hens. The contents of long-chain (20 C and 22 C) polyunsaturated fatty acids of n-6 and n-3 series were 20% to 25% higher in egg yolks from the younger hens. 3. This finding is discussed with respect to the nutritional value of eggs from hens of different ages regarding the use of egg yolk lipid in the production of infant formulae.     

Effect of marine by‐product meals on hen egg production parameters,yolk lipid composition and sensory quality

The effect of including 5% marine by‐product meals in feeds of laying hens on egg production, composition and sensory characteristics was tested. Marine by‐product meals were prepared using two methods: (i) cooking (100°C/10 min) followed by drying (60°C/24 hr) or (ii) grinding followed by drying. The raw materials used for meal production were scallop or squid viscera, shrimp heads or whole mackerel. A total of 108 laying hens were allocated to nine diet treatments; one control diet (corn and soya bean based) and eight experimental diets, containing 95% of the control feed and 5% of the experimental meal for three weeks. Daily intake was higher in hens fed the dried mackerel and cooked shrimp meals. All the experimental treatments showed significantly higher concentration of n‐3 HUFA in yolk reserves and phospholipids compared to the control (0.12–0.13 g per 100 g), especially those with scallop or squid prepared by both methods (0.53–0.95 g per 100 g). Scallop, squid and shrimp meal inclusion in the feed produced eggs with more astaxanthin (0.22 mg per 100 g) while this carotenoid was absent in the control and mackerel treatments. Visual evaluation of raw yolk colour increased with the inclusion of marine by‐product meals with higher values in hens fed shrimp heads (13), followed by scallop viscera (11), squid viscera (9), and with similar values for mackerel and control (4). The taste, aroma, texture and colour of cooked eggs from different treatments were not statically different when evaluated by a panel of 60 untrained people. These results suggest that meals from marine by‐products are a better alternative for improving egg yolk composition by increasing n‐3 HUFA when compared to fishmeal as they also increase astaxanthin and yolk pigmentation without affecting egg sensory characteristics.     

Effects of dietary supplementation with Gynura procumbens (Merr.) on egg yolk cholesterol,excreta microflora and laying hen performance

1. The present study investigated the effects of dietary supplementation with Gynura procumbens on egg yolk and serum cholesterol and triglycerides, excreta microflora, laying performance and egg quality.

2. A total of 160 Hy-Line Brown layers (45 weeks old) were randomly assigned into 4 treatments on the basis of laying performance. Each treatment had 4 replicates with 10 birds each.

3. Dietary treatments were basal diet supplemented with 0 (control), 2.5, 5.0 and 7.5 g/kg diet G. procumbens during 56-d feeding period.

4. Serum (d 21, 42 and 56) and egg yolk (d 28, 42 and 56) cholesterol and triglycerides concentrations were linearly reduced with increasing dietary concentrations of G. procumbens.

5. Increasing dietary concentrations of G. procumbens linearly reduced the excreta total anaerobic bacteria (d 28), Clostridium sp. and Escherichia coli (d 28 and 56) populations.

6. Overall egg production and egg mass were linearly increased, and overall feed efficiency was linearly improved with increase in dietary G. procumbens.

7. Dietary increasing concentrations of G. procumbens linearly improved egg yolk colour (d 28 and 56) and breaking strength of eggs (d 56).

8. The results obtained in the present experiment indicate that dietary supplementation with G. procumbens could reduce the egg yolk cholesterol, suppresses harmful excreta microflora and improves layers performance.     

Effect of hesperidin dietary supplementation on hen performance,egg quality and yolk oxidative stability

1. The purpose of this study was to evaluate the effects of dietary supplementation with hesperidin (one or 3 g/kg of feed) for 31 d on the performance, egg quality and yolk oxidative stability of brown and white laying hens (26-wk old).

2. Supplementation with hesperidin did not affect egg production, egg weight and egg quality traits.

3. No hesperidin effect on yolk and plasma cholesterol was observed. A strain effect was found with lower total and per g yolk cholesterol of brown hens in comparison to the white ones.

4. Oxidative stability of egg yolk, expressed as ng MDA/g yolk, was significantly improved in the hesperidin groups even from the first week of supplementation. At the same time, a significant improvement in the oxidative stability of egg yolk due to the incorporation of hesperidin in hens’ diet was observed after 30 and 90 d of storage at 20°C and 4°C, respectively.

5. No hesperidin by strain interaction was detected for any of the traits measured.

6. In conclusion, incorporation of hesperidin to laying hens’ feed did not affect productive and egg qualitative traits. On the other hand, dietary hesperidin supplementation significantly improved oxidative stability of both fresh and stored eggs. Antioxidant properties of hesperidin seem to make it a promising natural agent for improving the shelf life of eggs.     

Effect of age of the laying hen on the composition of the egg

1. All eggs laid by a group of 16 light‐body‐weight hens during the laying year were weighed and divided into yolk, albumen and shell and the wet and dry weights of the components determined.

2. After an initial period of about 2 months, the weights of egg, water, wet albumen, wet and dry yolk increased with age, whereas those of dry albumen and wet and dry shell remained constant. Dry shell per square centimetre surface area decreased with age but water per square centimetre surface area remained constant.     

微生态制剂和异麦芽低聚糖对产蛋鸡产蛋性能和免疫力的影响

324只36周龄蛋鸡按3×3二因子完全随机设计分成9组,每组6个重复。微生态制剂添加水平为0%、1%和2%,异麦芽低聚糖的添加水平为0%、0.1%和0.2%。结果表明,添加1%或2%微生态制剂组蛋鸡平均日产蛋量均显著高于未添加组(P<0.10)。添加0.2%异麦芽低聚糖组蛋鸡日产蛋量显著高于未添加异麦芽低聚糖组和添加0.1%异麦芽低聚糖组(P<0.10)。添加0.1%或0.2%异麦芽低聚糖组料蛋比均低于未添加异麦芽低聚糖组(P<0.10)。添加2%微生态制剂组血清总SOD显著高于未添加微生态制剂组或添加1%微生态制剂组(P<0.10)。添加0.1%或0.2%异麦芽低聚糖组血清总SOD显著高于未添加组(P<0.10)。随微生态制剂和异麦芽低聚糖添加水平的提高,血清中IgA、IgM、IgG、C_3、C_4含量均有提高的趋势。     

Effect of fructooligosaccharides and antibiotics on laying performance of chickens and cholesterol content of egg yolk

1. Nine hundred and sixty 25-week-old Lohmann Brown layers were randomly divided into 5 groups with 216 layers in each group. Layers in group one were fed a control diet, group 2 received the control diet plus 20 mg/kg zinc bacitracin and 4 mg/kg colistinsulfate, and the remaining three groups received control diet plus 2000, or 4000, or 6000 mg/kg fructooligosaccharide (FOS). 2. The results showed improvements in egg production, feed consumption and feed conversion of layers when 2000 mg/kg FOS was added to the diets. 3. The results also showed some additional improvements in the group supplemented with 2000 mg/kg FOS, including increases in egg shell thickness, yolk colour and Haugh unit, and decreases in yolk cholesterol concentration. 4. However, larger (excessive) doses of FOS did not improve the performance of layers.     

植酸酶对产蛋鸡生产性能和代谢的影响

磷酸氢钙是饲料中最主要的磷来源之一 ,无机磷资源不仅在我国 ,就是在全世界范围内 ,已经处于匮乏状态 ,磷资源的匮乏使饲用磷产品价格上升 ,增加了饲料成本。植物性饲料中有 65 %～86 %的磷以植酸磷的形式存在 ,这些磷源不仅不能为单胃动物有效利用 ,而且会对环境造成严重的污染。如果能将植酸磷中的磷释放出来供动物利用 ,减少磷酸氢钙的用量 ,可缓解供求矛盾 ,并减轻粪磷污染。本试验旨在应用植酸酶迈特 -5 0 0 0以减少产蛋鸡日粮中的磷酸氢钙用量 ,观察其对产蛋鸡生产性能和代谢的影响。1　材料与方法试验在南京市青龙山养鸡场进行 ,选…     

饲料代谢能水平对农大3号小型蛋鸡生产性能的影响

180只140日龄的农大3号小型蛋鸡随机平均分为A、B、C、D、E五组,每组6个重复,每个重复6只鸡,体重大小基本一致,各组间生产性能差异不显著。分别饲喂代谢能水平11.5MJ/kg、11.3MJ/kg、11.1MJ/kg、10.9MJ/kg和10.7MJ/kg的饲料,其他营养成分含量设计上保持一致。通过30周的观察,发现在产蛋高峰前饲喂稍低能值的饲料(10.9MJ/kg)有利于采食量的增加和产蛋率的迅速上升。在一定饲料代谢能值范围内,饲料能值的高低对小型蛋鸡采食量影响不显著,所以从产蛋高峰期开始,必须使用代谢能水平较高的日粮,才能满足小型蛋鸡维持高产蛋率对能量的需求。综合来看,饲料代谢能为11.3MJ/kg时,小型蛋鸡有较高的产蛋量和饲料报酬。     

当归补血散对高龄蛋鸡生产性能及蛋品质的影响

120只390日龄海兰褐蛋鸡,随机分为4组。以日粮中分别添加0.5%、1%、1.5%剂量的当归补血散饲喂Ⅰ、Ⅱ、Ⅲ组鸡群,Ⅳ组为对照组。连续给药15 d。分别观察各组每天的产蛋率、日产蛋量等生产性能指标;于第8、15、22、30天各组随机收集10枚蛋测蛋品质指标。结果:试验组Ⅱ、Ⅲ的产蛋率比对照组提高了8.80%(P<0.01)、4.99%(P<0.05);日产蛋量均与对照组差异极显著(P<0.01),分别提高了12.12%、6.82%;料蛋比与对照组相比降低了12.46%(P<0.01)、11.42%(P<0.05)。Ⅱ组的蛋形指数与对照组有显著提高(P<0.05);Ⅰ和Ⅱ组的蛋壳厚度与对照组有显著提高(P<0.05)。其余指标与对照组差异不大(P>0.05)。结论:1%剂量可以明显提高高龄蛋鸡的生产性能和蛋品质。     

鲜茶叶粉对蛋鸡生产性能、蛋品质、蛋黄脂肪酸水平及经济指标的影响

文章旨在评估日粮添加不同水平的鲜茶叶粉对蛋鸡生产性能、蛋品质及蛋黄脂肪酸水平的影响.试验将672只产蛋性能一致的28周龄海兰褐壳蛋鸡随机分为4组,每组4个重复,每个重复42只.对照组饲喂基础日粮,处理组蛋鸡分别饲喂基础日粮+20(T1)、40(T2)和60?mg/kg(T3)鲜茶叶粉,试验为期6周.结果:与对照组相比,...     

Effects of beak trimming and cage design on laying hen performance and egg quality

1. Conventional cages are to be replaced by furnished cages or aviary systems to improve the welfare of hens. We compared the performance and egg quality of hens reared in two designs of furnished cages and of two standard cages. We also explored the consequences of the absence of beak trimming when using these designs. 2. Hens (2028) were housed from 18 to 70 weeks of age in 108 standard cages at 6 per cage (60 cmx63.5 cm), in 96 cages at 5 per cage (59.5 cmx55.5 cm) or in two designs of furnished cage at 15 per cage (24 F15M cages and 36 F15P cages made by two manufacturers) which contained equipment varying in size and location (nests, dust baths and perches). Half of the hens were beak-trimmed in each design. 3. Mortality was low in beak-trimmed hens (<5%) but was unacceptably high in non-beak-trimmed hens due to cannibalism (>40%, 516 hens). Mortality was worse in standard cages than in furnished cages. Consequently, hen-housed egg production was significantly lowered in non-beak-trimmed hens. 4. Egg laying in beak-trimmed hens reared in furnished cages occurred mainly in the nest (80 and 84.8% in F15M and F15P) but also in the dust bath (13.3 and 9.4% in F15M and F15P) and in other parts of the cage (6.7 and 5.8% in F15M and F15P). 5. The total percentage of broken (visual observation) and hair-cracked eggs (candling) was high in the furnished cage designs (15.4 and 19.6% in F15M and F15P, respectively) compared with standard cage designs (8.1 and 12.2% in S6 and S5). This was mainly due to hair-cracked eggs, the highest percentages occurring in the nests, especially in the design with a narrow nest and no egg saver (11.1% in F15M compared to 17.6% in F15P) as a consequence of egg accumulation in the cradle and relatively low frequency of manual egg collection. 6. Eggshell quality (index and breaking strength) was only slightly influenced by cage effects so differences in egg breakage were attributable to impacts related to cage design. 7. It is concluded that beak trimming remains the most effective way to prevent cannibalism, although furnished cages with a large group of hens slightly reduced the incidence, and that further development and optimisation of furnished cages is needed to reach egg quality similar to standard cages.     

Effect of daily feed intake in laying period on laying performance, egg quality and egg composition of genetically fat and lean lines of chickens

1. The objectives of this study were to evaluate the effects of feed intake on laying performance, egg quality and egg composition in a Fat line and a Lean line during the laying period (34 to 54 weeks of age). 2. The experiment was a 2 × 2 factorial design with two dietary intake levels (nutrition recommendation and 75% of recommendation) and two broiler genotypes (Fat line and Lean line). Hens (384 of each line) were randomly divided at 23 weeks of age into 4 treatments, with each treatment represented by 12 replicates of 16 birds each. The experiment started when the rate of lay reached 5% and continued until 54 weeks of age. 3. The results indicated that there was a significant interaction between daily feed intake and genotype on egg production, egg weight, percentage yolk, yolk/albumen ratio and yolk cholesterol content. Fat line hens produced significantly more eggs and had a lower incidence of cracked eggs than the Lean line hens. The reduction in feed intake decreased egg weight and increased egg production, egg-shape index and cholesterol content of yolk significantly.     

Tomato powder in laying hen diets: effects on concentrations of yolk carotenoids and lipid peroxidation

1. The effects of tomato powder supplementation on performance, egg quality, serum and egg yolk carotenoids, vitamins and malondialdehyde (MDA) concentrations in were investigated in laying hens in mid-lay.

2. A total of 90 laying hens, 49 weeks old, were divided into 3 groups consisting of 6 replicate cages, 5 birds per cage. Birds were randomly fed on one of three diets: basal diet and basal diet added with 5 or 10?g tomato powder per kg diet.

3. As tomato powder concentration increased, there were linear increases in feed intake, egg production, egg weight and yolk colour and a linear decrease in feed conversion. Shell weight, shell thickness and Haugh unit remained unchanged in response to dietary treatments.

4. Concentrations of serum and egg yolk lycopene, β-carotene, lutein and vitamin A increased for both diets including tomato powder, whereas MDA decreased linearly with increasing supplemental tomato powder concentration.

5. Tomato powder supplementation increased egg production persistency and increased carotenoids and vitamin A contents in egg yolk, accompanied by reduced yolk lipid peroxidation.