Untargeted UHPLC-MS metabolic profiling as a valuable tool for the evaluation of eggs quality parameters after dietary supplementation with oregano, thyme, sideritis tea and chamomile on brown laying hens

Anti-nutritional compounds such as non-starch polysaccharides (NSP) are present in viscous cereals used in feed for poultry. Therefore, exogenous carbohydrases are commonly added to monogastric feed to degrade these NSP. Our hypothesis is that xylanase not only improves laying hen performance and digestibility, but also induces a significant shift in microbial composition within the intestinal tract and thereby might exert a prebiotic effect. In this context, a better understanding on whether and how the chicken gut microbial population can be modulated by xylanase is required. To do so, the effects of dietary supplementation of xylanase on performance, apparent total tract digestibility (ATTD) and cecal microbiome in laying hens were evaluated in the present study. A total of 96 HiSex laying hens were used in this experiment (3 diets and 16 replicates of 2 hens). Xylanase was added to the diets at concentrations of 0, 45,000 (15 g/t XygestTM HT) and 90,000 U/kg (30 g/t Xygest HT). The diets were based on wheat (~55%), soybean and sunflower meal. The lowest dosage, 45,000 U/kg, significantly increased average egg weight and improved feed efficiency compared to the control treatment (P<0.05). Egg quality parameters were significantly improved in the experiment in response to the xylanase addition. For example, during the last 28 days of the trial, birds receiving the 45,000 U/kg and the 90,000 U/kg treatments exhibited an increase in Haugh units and albumin heights (P<0.05). Compared with the control, the ATTD of organic matter and crude protein were drastically improved in the 45,000 U/kg treatment group (P<0.05). Furthermore, gross energy and the ATTD of crude fat were improved significantly for birds fed 90,000 U/kg group compared to the control. Importantly, 16S rRNA gene analysis revealed that xylanase at 45,000 U/kg dosage can exert a change in the cecal microbiome. A significant increase in beneficial bacteria (Bacilli class; Enterococcaceae and Lactobacillales orders; Merdibacter, Enterococcus and Nocardiopsis genera; Enterococcus casseliflavus species) was documented when adding 45,000 U/kg xylanase to the diet of laying hens. In conclusion, dietary supplementation of xylanase 45,000 U/kg significantly improved laying hen performance and digestibility. Furthermore, microbiome data suggest that xylanase modulates the laying hen bacterial population beneficially, thus potentially exerting a prebiotic effect.

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Dietary Supplementation of Increasing Levels of DLMethionine and L-Lysine in Hypoproteic Diets for Laying Hens Improves Productivity and Egg Quality

Ciencia y agricultura ◽

10.19053/01228420.4109 ◽

2015 ◽

Vol 12 (1) ◽

pp. 7 ◽

Cited By ~ 1

Author(s):

Yordan Martínez-Aguilar ◽

Román Rodríguez-Bertot ◽

Cesar Betancur-Hurtado ◽

Dairon Más-Toro ◽

Carlos Olmo-González ◽

...

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Control Diet ◽

Dietary Supplementation ◽

Essential Amino Acids ◽

Quality Parameters ◽

Amino Acid Supplementation ◽

Peak Period ◽

Randomized Design ◽

Mass Conversion

<p>To evaluate the effect of dietary supplementation of DL-methionine and L-lysine in hypoprotein diets on productivity and egg quality, a total of 240 White Leghorn laying hens (Hybrid L-33) of 26 weeks during laying peak period were placed for 49 days, according to completely randomized design with four treatments and 10 repetitions. Dietary treatments consisted of a control diet (no amino acid supplementation) (T0) and supplementation of 0.03% DL-Met and 0.04% L-Lys (T1); 0.06% DL-Met and 0.08% L-Lys (T2) and 0.09% DL-Met and 0.12% L-Lys (T3). At 26 and 33 weeks of age, 30 eggs per treatment were collected to determine internal and external egg quality parameters.</p><p>The experiment diets did not affect the viability and feed intake. Supplementation of essential amino acids, especially the T3 improved egg weight (54.30 to 58.30 g), laying rate (76.89 to 85.45%) and mass conversion (2.52 to 2.11 kg/kg) (P<0.05). At 33 week, the albumin height (7.21 to 8.23 mm), Haugh units (86.70 to 91.15) (P<0.05) and shell surface (67.10 to 69.20 cm2) increased by the effect of supplementation of DL-Met and L-Lys. The results allow recommending the dietary supplementation of 0.09% DL-Met and 0.12% L-Lys in hypoprotein diets to improve productivity and egg quality in laying hens.</p>

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Mitigation Effects of Bentonite and Yeast Cell Wall Binders on AFB1, DON, and OTA Induced Changes in Laying Hen Performance, Egg Quality, and Health

Toxins ◽

10.3390/toxins13020156 ◽

2021 ◽

Vol 13 (2) ◽

pp. 156

Author(s):

Ling Zhao ◽

Yue Feng ◽

Jing-Tao Wei ◽

Meng-Xiang Zhu ◽

Lei Zhang ◽

...

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Dietary Supplementation ◽

Basal Diet ◽

Liver Weight ◽

Laying Hen ◽

Egg Laying ◽

Villus Height ◽

Crypt Depth ◽

Induced Changes

The objective of this study was to evaluate the efficacy of mycotoxin binders in reducing the adverse effects of co-occurring dietary aflatoxin B1 (AFB1), deoxynivalenol (DON) and ochratoxin A (OTA) on laying hens. Three hundred and sixty 26-week-old Roman laying hens were randomly allocated into four experimental groups with 10 replicates of nine birds each. The four groups received either a basal diet (BD; Control), a BD supplemented with 0.15 mg/kg AFB1 + 1.5 mg/kg DON + 0.12 mg/kg OTA (Toxins), a BD + Toxins with Toxo-HP binder (Toxins + HP), or a BD + Toxins with TOXO XL binder (Toxins + XL) for 12 weeks. Compared to the control, dietary supplementation of mycotoxins decreased (P < 0.10) total feed intake, total egg weight, and egg-laying rate, but increased feed/egg ratio by 2.5–6.1% and mortality during various experimental periods. These alterations induced by mycotoxins were alleviated by supplementation with both TOXO HP and XL binders (P < 0.10). Furthermore, dietary mycotoxins reduced (P < 0.05) eggshell strength by 12.3% and caused an accumulation of 249 μg/kg of DON in eggs at week 12, while dietary supplementation with TOXO HP or XL mitigated DON-induced changes on eggshell strength and prevented accumulation of DON in eggs (P < 0.05). Moreover, dietary mycotoxins increased relative liver weight, but decreased spleen and proventriculus relative weights by 11.6–22.4% (P < 0.05). Mycotoxin exposure also increased alanine aminotransferase activity and reduced immunoglobulin (Ig) A, IgM, and IgG concentrations in serum by 9.2–26.1% (P < 0.05). Additionally, mycotoxin exposure induced histopathological damage and reduced villus height, villus height/crypt depth, and crypt depth in duodenum, jejunum and (or) ileum (P < 0.05). Notably, most of these histological changes were mitigated by supplementation with both TOXO HP and XL (P < 0.05). In conclusion, the present study demonstrated that the mycotoxin binders TOXO HP and XL can help to mitigate the combined effects of AFB1, DON, and OTA on laying hen performance, egg quality, and health.

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Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Foods ◽

10.3390/foods8090386 ◽

2019 ◽

Vol 8 (9) ◽

pp. 386 ◽

Cited By ~ 1

Author(s):

Omri ◽

Amraoui ◽

Tarek ◽

Lucarini ◽

Durazzo ◽

...

Keyword(s):

Laying Hens ◽

Control Diet ◽

Dietary Supplementation ◽

Basal Diet ◽

Egg Yolk ◽

Arthrospira Platensis ◽

Cholesterol Concentration ◽

Physical Chemical ◽

Egg Yolks ◽

The Impact

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

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Effect of dietary supplementation of ashwagandha root powder on production performance, egg quality and blood biochemical constituents of laying hens

Indian Journal of Animal Nutrition ◽

10.5958/2231-6744.2020.00057.2 ◽

2020 ◽

Vol 37 (4) ◽

pp. 352-357

Author(s):

Sandeep Kumar ◽

Raj Singh Berwal ◽

Ramsawroop ◽

Sajjan Sihag

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Dietary Supplementation ◽

Production Performance ◽

Biochemical Constituents ◽

Blood Biochemical

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Effects of dietary supplementation with detoxified Rhus verniciflua sap on egg production, yolk lipid and intestinal microflora in laying hens

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.17.0156 ◽

2018 ◽

Vol 31 (1) ◽

pp. 86-90 ◽

Cited By ~ 1

Author(s):

Byoung-Ki An ◽

Je-Hun Kim ◽

Lan Zheng ◽

Byung-Hern Moon ◽

Kyung-Woo Lee

Keyword(s):

Egg Production ◽

Intestinal Microflora ◽

Laying Hens ◽

Dietary Supplementation ◽

Yolk Lipid ◽

Rhus Verniciflua

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Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality

Annals of Warsaw University of Life Sciences - SGGW - Animal Science ◽

10.22630/aas.2018.57.1.1 ◽

2018 ◽

Vol 57 (1) ◽

pp. 5-18 ◽

Cited By ~ 1

Author(s):

KRZYSZTOF DAMAZIAK ◽

Dariusz Gozdowski ◽

Jan Niemiec ◽

Julia Riedel ◽

Daniel Róg ◽

...

Keyword(s):

Laying Hens ◽

Eggs Quality

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The influence of strain and age on some egg quality parameters of commercial laying hens

Biotechnology in Animal Husbandry ◽

10.2298/bah1104649k ◽

2011 ◽

Vol 27 (4) ◽

pp. 1649-1658 ◽

Cited By ~ 5

Author(s):

D. Kocevski ◽

N. Nikolova ◽

A. Kuzelov

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Quality Parameters ◽

Older Age ◽

White Line ◽

Egg Weight ◽

Statistical Significant Difference ◽

Significant Difference ◽

Breeding Technology ◽

Egg Shell

The experiment was conducted to evaluate the influence of strain and age on some egg quality parameters (egg weight and egg shell strength) of commercial laying hens. Layers of lines ISA Brown and DeKalb White were examined in period of nine months. Both lines were at same age (28 weeks) and were confined in common facility in battery cages. Laying hens were reared and fed according to standard breeding technology. Once a month 25 eggs of each line were taken to be examined for eggshell strength and egg weight, or in other words, total 450 table eggs were tested. Analises were done in Laboratory for testing egg quality by gaudges Egg Multi Tester EMT 5200 and Egg shell Gauge (Robotmation Co. Ltd., Tokyo, Japan) which have computerised equipment to examine quality and physical characteristics of eggs. Statistic analyses on results were done by computer sub-programme ANOVA and Fisher's LSD test to determine the level of statistical significant difference between examined factors. Egg weight was under significant impact of age (P ? 0,05), but not under the influence of strain, although eggs of ISA Brown line were insignificantly heavier than eggs of DeKalb White line. Eggs were heaviest at layers with older age, while they were lightest at younger birds. The results have shown significant differences (P ? 0,05) in eggshell strength compared to line influence (genotype) and months of age. Eggs from ISA Brown laying hens had much better and eggshell strength than those eggs from DeKalb White. Correlations between eggshell strength and egg weight were with significant (R < 0,05) negative value, which indicating that with increasing egg weight decreases of eggshell strength.

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