Effect of dietary supplementation of wild grape (Vitis coignetiae) on the quality of egg

Abstract

: This study was conducted to investigate the effect of dietary supplementation of wild grape (Vitis coignetiae) on egg qualities. Laying hens were randomly assigned to three different dietary groups containing 0, 0.25, and 0.5% of wild grape and fed for 8 weeks, respectively. Eggs were collected after feeding period and stored at 4℃ for 7 days. Egg quality traits and cholesterol level of egg yolk were measured at 0 and 7 days of storage. There were no significant differences in total cholesterol content of egg yolk and egg shell thickness among the treatments. However, egg weights of wild grape-fed groups significantly increased compared to that of control. Dietary supplementation of 0.25% wild grape increased the shell and yolk colors compared to the control. Dietary supplementation of 0.5% wild grape significantly increased albumen height and Haugh unit and decreased egg shell hardness and pH values at day 0. However, no differences were found after 7 days of storage. Consequently, the dietary supplementation of wild grape improved the egg qualities on some extent including egg weights, shell and yolk color, albumen height, and Haugh unit.

Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers

“…Won (2009) reported that wild grape juice increased the antioxidative activity of the blood and liver of rats that were fed high oxidized lipids. Furthermore, Yong et al (2012) recently reported an improvement in the quality and freshness of eggs from layers that were fed wild grape powder.…”