Effects of Deinococcus spp. supplement on egg quality traits in laying hens

Li, I-Chen; Wu, Szu-Yin; Liou, Jenn-Fa; Liu, Hsiao-Hui; Chen, Jiau-hua; Chen, Chin‐Chu

doi:10.3382/ps/pex281

Cited by 9 publications

(8 citation statements)

References 17 publications

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“…The shift towards higher values of Roche scale, as result of microalgae feed supplementation, was also reported by other authors [32,41,42]. The yolk colour intensification is associated to carotenes and xanthophyll migration from feed to eggs [10,32,42,44]. Nannochloropsis species are rich in carotenoids, flavonoids, and other phenolic compounds which have well-documented antioxidant activity [23,45].…”

Section: Influence Of Hen Diet On Nutritional Profile and Physical Characteristics Of Eggssupporting

confidence: 65%

Nannochloropsis oceanica as a Sustainable Source of n-3 Polyunsaturated Fatty Acids for Enrichment of Hen Eggs

et al. 2021

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This study aimed to evaluate the potential of the marine microalgae Nannochloropsis oceanica as a sustainable source of n-3 polyunsaturated fatty acids (n-3 PUFA) for hen eggs enrichment. During 4 weeks, hens were fed with 3% (w/w) of Nannochloropsis oceanica supplemented diet. Throughout the assay, eggs were analyzed according to several nutritional and physical parameters, namely: (i) protein, fat, and ash content; (ii) fatty acid profile; (iii) thickness and colour of the shell; (iv) total egg weight; (v) protein quality (HU) and (vi) yolk colour. A remarkable increase in eicosapentaenoic (EPA), from 2.1 ± 0.1 to 5.2 ± 1.2 mg/100 g, and docosahexaenoic (DHA), from 50.3 ± 4.0 to 105 ± 18 mg/100 g, fatty acids was observed. Yolk colour also changed significantly according to the La Roche scale, from 9.6 ± 0.8 to 11.4 ± 0.8 (more orange). Feed supplementation did not lead to changes in the remaining analyzed parameters. A shelf life study, carried out for 28 days at room temperature, showed a decrease in eggs protein quality. In conclusion, eggs from hens fed with Nannochloropsis oceanica had a yolk colour more appealing to consumers and higher levels of EPA and DHA, allowing its classification as high in n-3 PUFA (CE nº 1924/2006).

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Section: Influence Of Hen Diet On Nutritional Profile and Physical Characteristics Of Eggssupporting

confidence: 65%

Nannochloropsis oceanica as a Sustainable Source of n-3 Polyunsaturated Fatty Acids for Enrichment of Hen Eggs

et al. 2021

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“…Firmicutes and Bacteroidetes are involved in the metabolism of nutrients in the body (such as enzymes encoding polysaccharide decomposition, involved in sugar metabolism), and are cooperatively involved in amino acid metabolism [ 47 , 48 ]. Actinobacteriota is reported to improve feed utilization by producing extracellular enzymes [ 49 ], and to decompose undigested components in feed through secreting endogenous enzymes [ 50 ]. In addition, Actinobacteriota is helpful for the maintenance of overall microbial structure.…”

Section: Discussionmentioning

confidence: 99%

Dietary Oregano Essential Oil Supplementation Influences Production Performance and Gut Microbiota in Late-Phase Laying Hens Fed Wheat-Based Diets

Gao

Zhang

et al. 2022

Animals

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This study aimed to investigate the potential effects of OEO on production performance, egg quality, fatty acid composition in yolk, and cecum microbiota of hens in the late phase of production. A total of 350 58-week-old Jing Tint Six laying hens were randomly divided into five groups: (1) fed a basal diet (control); (2) fed a basal diet + 5 mg/kg flavomycin (AGP); (3) fed a basal diet + 100 mg/kg oregano essential oil + 20 mg/kg cinnamaldehyde (EO1); (4) fed a basal diet + 200 mg/kg oregano essential oil + 20 mg/kg cinnamaldehyde (EO2); (5) fed a basal diet + 300 mg/kg oregano essential oil + 20 mg/kg cinnamaldehyde (EO3). Compared to the control group, group EO2 exhibited higher (p < 0.05) egg production during weeks 5–8 and 1–8. EO2 had a lower feed conversion ratio than the control group during weeks 1–8. The content of monounsaturated fatty acid (MUFA) in EO2 was higher (p < 0.05) than that of the control and AGP groups. EO2 increased (p < 0.05) the abundance of Actinobacteriota and decreased the abundance of Desulfovibri in the cecum. The abundances of Anaerofilum, Fournierella, Fusobacterium, and Sutterella were positively correlated with egg production, feed conversion ratio, and average daily feed intake, while the abundances of Bacteroides, Desulfovibrio, Lactobacillus, Methanobrevibacter, and Rikenellaceae_RC9_gut_group were negatively correlated with egg production, feed conversion ratio, and average daily feed intake. Dietary supplementation with 200 mg/kg OEO and 20 mg/kg cinnamaldehyde could improve egg-production performance, decrease feed conversion ratio, and alter the fatty acid and microbial composition of eggs from late-phase laying hens.

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“…The enhanced digestive enzyme activity of ileum digesta in this study might be associated with the modulatory effects of EO on intestinal microbial composition. Actinobacteria, Bifidobacterials, Deinococcus , Bacillaceae and Caulobacteriales have been reported to be related to the improvement of animal feed utilization through producing extracellular enzymes (e.g., amylases and proteases) [ 45 , 46 ]. Furthermore, Actinobacteria and Caulobacterales were characterized with their significant capacity of decomposing undigested components in feeds by secreting endogenous enzymes (cellulases, chitinases, xylanases, and pectinase) [ 47 ].…”

Section: Discussionmentioning

confidence: 99%

Dietary oregano essential oil supplementation improves intestinal functions and alters gut microbiota in late-phase laying hens

Feng

Wang

et al. 2021

J Animal Sci Biotechnol

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Background Dietary essential oil (EO) supplementation can exert favorable effects on gut health in broilers. However, it is unknown whether EO could improve intestinal functions, consequently beneficial for egg performance and quality in late-phase laying hens. This study was aimed to investigate the potential effects of EO on production performance, egg quality, intestinal health and ileal microbiota of hens in the late phase of production. A total of 288 60-week-old Hy-line Brown laying hens were randomly divided into 4 groups and fed a basal diet (control) or basal diets supplemented with oregano EO at 100, 200 and 400 mg/kg (EO100, EO200 and EO400). Results Dietary EO supplementation resulted in a quadratic decrease (P < 0.05) in feed conversion ratio with lower (P < 0.05) feed conversion ratio in EO200 group than the control during weeks 9–12 and 1–12 of the trial. Compared to the control, EO addition resulted in higher (P < 0.05) eggshell thickness at the end of week. 4, 8 and 12 and higher (P < 0.05) chymotrypsin activity. There was a quadratic elevation (P < 0.05) in ileal chymotrypsin and lipase activity, along with a linear increase in villus height to crypt depth ratio. Quadratic declines (P < 0.05) in mRNA expression of IL-1β, TNF-α, IFN-γ and TLR-4, concurrent with a linear and quadratic increase (P < 0.05) in ZO-1 expression were identified in the ileum with EO addition. These favorable effects were maximized at medium dosage (200 mg/kg) of EO addition and intestinal microbial composition in the control and EO200 groups were assessed. Dietary EO addition increased (P < 0.05) the abundances of Burkholderiales, Actinobacteria, Bifidobacteriales, Enterococcaceae and Bacillaceae, whereas decreased Shigella abundance in the ileum. Conclusions Dietary EO addition could enhance digestive enzyme activity, improve gut morphology, epithelial barrier functions and modulate mucosal immune status by altering microbial composition, thus favoring feed efficiency and eggshell quality of late-phase laying hens.

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Effects of Deinococcus spp. supplement on egg quality traits in laying hens

Cited by 9 publications

References 17 publications

Nannochloropsis oceanica as a Sustainable Source of n-3 Polyunsaturated Fatty Acids for Enrichment of Hen Eggs

Nannochloropsis oceanica as a Sustainable Source of n-3 Polyunsaturated Fatty Acids for Enrichment of Hen Eggs

Dietary Oregano Essential Oil Supplementation Influences Production Performance and Gut Microbiota in Late-Phase Laying Hens Fed Wheat-Based Diets

Dietary oregano essential oil supplementation improves intestinal functions and alters gut microbiota in late-phase laying hens

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