Dietary Supplementation of Organic Selenium Could Improve Performance, Antibody Response, and Yolk Oxidative Stability in Laying Hens Fed on Diets Containing Oxidized Fat

2015 ◽  
Vol 165 (2) ◽  
pp. 195-205 ◽  
Author(s):  
M. Laika ◽  
R. Jahanian
Keyword(s):  
Antibody Response ◽  
Oxidative Stability ◽  
Laying Hens ◽  
Dietary Supplementation ◽  
Improve Performance ◽  
Organic Selenium ◽  
Oxidized Fat

Dietary supplementation with orange pulp (Citrus sinensis) improves egg yolk oxidative stability in laying hens

2018 ◽  
Vol 244 ◽  
pp. 28-35 ◽  
Author(s):  
M. Goliomytis ◽  
A. Kostaki ◽  
G. Avgoulas ◽  
D.Z. Lantzouraki ◽  
E. Siapi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Citrus Sinensis ◽  
Laying Hens ◽  
Dietary Supplementation ◽  
Egg Yolk ◽  
Orange Pulp

scholarly journals 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 ◽  
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.

scholarly journals Application of Selenium Conjugated to Animal Protein in Laying Hens’ Diet for the Production of Selenium-Enriched Eggs

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1224
Author(s):  
Kai Qiu ◽  
Youbiao Ma ◽  
Uchechukwu Edna Obianwuna ◽  
Jing Wang ◽  
Haijun Zhang ◽  
...  
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Intestinal Morphology ◽  
Feed Additive ◽  
Control Group ◽  
Organic Selenium ◽  
Positive Effects ◽  
Enhanced Production ◽  
Immune Capacity ◽  
Biochemical Indices

The current experiment was conducted to investigate the application effects of selenium conjugated to insect protein (SCIP) in the production of selenium-enriched eggs. A total of 450 laying hens were randomly assigned to five dietary groups, each group consisting of six replicates. Hens in the control group received a diet without selenium supplementation, whereas hens in the other four groups received diets supplemented with either 1, 2, 5, or 10 mg/kg of selenium from SCIP. The productive performance, egg quality, antioxidant and immune capacity, biochemical indices, intestinal morphology, and oviduct health of laying hens were evaluated. The results showed that the supplementation of organic selenium provided by SCIP in the diets of laying hens enhanced performance and egg quality without any toxicity effect, even at the 10 mg/kg inclusion level. A level of 2 mg/kg of selenium provided by SCIP in diets tentatively improved the serum antioxidant and immune capacity, intestinal development, and oviduct health of laying hens in a conspicuous manner. Hence, the biosafety and positive effects of SCIP as a feed additive supplement in laying hens’ diet have been demonstrated with the enhanced production of safe and selenium-enriched eggs.

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

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 386 ◽  
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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