Effect of purple corn extract on performance, antioxidant activity, egg quality, egg amino acid, and fatty acid profiles of laying hen

Abstract

The objective of this study was to investigate the effects of anthocyanin-rich purple corn extract (PCE) on performance, antioxidant potential, egg quality, egg amino acid and fatty acid profiles of laying hens during the late laying period. A total of 360 88-wk-old laying hens were randomly divided into 4 groups, and fed a basal diet (CON) or a basal diet supplemented with 120 (LP), 240 (MP), and 360 mg/kg (HP) PCE, respectively. No significant difference (P > 0.05) was observed in the ADFI or average egg weight among the groups. However, the mean feed to egg ratio was quadratically decreased (P < 0.05) in the LP and HP treatments. The mean TAC was linearly and quadratically increased (P < 0.05) in all PCE supplemented treatments. The mean SOD was linearly and quadratically increased (P < 0.05) in the HP treatment compared with CON and MP groups. The GPX was linearly and quadratically lower in the HP treatment compared to the CON and LP groups. Differently, the MDA was linearly and quadratically lower (P < 0.05) in the PCE treatments compared with the CON. The eggshell thickness value in MP and HP treatments were linearly and quadratically higher (P < 0.05) than that of the CON and LP groups. Hens fed PCE was linearly and quadratically increased (P < 0.05) most individual amino acids, essential amino acid and umami amino acid profiles in egg. The PCE treatments showed linearly and quadratic (P < 0.05) effect on the myristoleate, heptadecenoic acid, elaidic acid, eicosenoic acid, heneicosanoic acid, and eicosatrienoic acid concentrations. Moreover, dietary supplementation of PCE was quadratically increased egg stearic acid, oleic acid, arachidic acid, linolenic acid methyl ester, arachidonic acid, diphenylamine, docosahexaenoic acid, monounsaturated fatty acid, and polyunsaturated fatty acid compared to the CON. Therefore, dietary anthocyanin-rich PCE can enhance plasma antioxidant potential, is beneficial to egg production, and improves amino acids and fatty acids in hen eggs during the late laying period.

Dietary supplementation with honeycomb extracts positively improved egg nutritional and flavor quality, serum antioxidant and immune functions of laying ducks

“…This suggests that further work is still needed to evaluate the specific mechanism of honeycomb extracts to ascertain their efficacy. Our observations were consistent with Li et al ( 53 ), who found that feeding of anthocyanins from purple corn extract could improve flavor amino acids content in eggs compared to the control group.…”

Fermented Aronia melanocarpa pomace improves the nutritive value of eggs, enhances ovarian function, and reshapes microbiota abundance in aged laying hens

“…The addition of FAMP had no significant impact on most of the amino acid composition of egg albumen ( Table 4 ). In contrast, a diet supplemented with 120–360 mg/kg anthocyanin-rich purple corn extract could improve most EAA and NEAA concentrations in eggs (Li J. et al, 2023 ). This disagreement is possibly influenced by the differences in feed composition, breeds, and ages of laying hens.…”

“…Dietary 2.5% AMP increased tocopherol content and exhibited better antioxidant properties in egg yolk (Loetscher et al, 2014 ). Polyphenol-rich additives like AMP, Aronia melanocarpa (Jing et al, 2022 ), grape pomace (Reis et al, 2019 ), and purple corn extract fed to laying hens (Li J. et al, 2023 ) improved ovary or plasma antioxidant capacity via regulating the Keap1/Nrf2 signaling pathway, which is responsible for xenobiotic and oxidant elimination (Bhattacharyya et al, 2014 ). Nrf2 regulates defensive gene expression concerning antioxidant proteins, such as HO-1, GPX1, SOD1, and SOD2, which exert antioxidant effects (Tonelli et al, 2018 ).…”

Influence of rosehip (Rosa canina L.) leaves as feed additive during first stage of laying hens on performances and egg quality characteristics

“…Although these authors assumed that anthocyanins or other compounds might be responsible for decreasing egg weight, recent studies contradict them. Anthocyanins rich diets, supplemented with chokeberry, black currant, and raspberry ( Sosnówka-Czajka and Skomorucha, 2021 ) or 200 and 400 mg/kg anthocyanin-rich roselle ( Li et al, 2023 ) had no detrimental effect on egg characteristics during long term feeding (20 wk) of Hy-Line commercial hybrid laying hens at peak production (42 wk old) or late laying phase (88 wk old) Chishui black-bone hen. Further, the significant changes in albumen, yolk, and yolk/albumen ratio, are directly correlated with the modifications of egg and yolk weight.…”