Effects of Supplementing Laying Hens with Purified Amino Acid Prepared from Animal Blood

Abstract

The objective of the experiment was to investigate the effects of supplementing laying hens with purified amino acids (PAA) derived from the blood of animal slaughter house on their egg production, egg quality, and immune response. The experiment was based on completely randomized design. A total of 144 Isa Brown laying hens (56-weeks old) were randomly allotted to 4 treatments with 4 pen replications (control, T1: 0.05%, T2: 0.1%, and T3: 0.5% PAA). Each pen housed nine laying hens. The laying hens were reared under a deep litter system. Once a week, a total of 12 eggs of each treatment were collected for egg quality analysis. At the end of the experiment, blood samples were collected for biochemical analysis and cytokines profiles using ELISA kit assays. Hen day egg production and hen house egg production increased significantly (P<0.05) along with the increase in PAA supplementation. The average egg weight increased significantly (P<0.05) with PAA supplementation. Significant differences (P<0.05) were also found in egg shell strength, shell thickness, and albumen ratio. Blood biochemical variables, such as glucose, total cholesterol, blood urea nitrogen (BUN), total bilirubin, and glutamate oxalate transaminase (GOT) were within the normal range. However, the glucose was highest in the control group. Whereas, the total cholesterol and total bilirubin were highest in T2 as compared to control group. Plasma immunoglobulin A (IgA) and immunoglobulin G (IgG), interleukin-1 (IL-1), interleukin-2 (IL-2) concentrations were not affected by PAA supplementation. Plasma interferon gamma (IFNγ) of PAA supplemented treatment groups was significantly (P<0.05) lower than the control group. However, tumor necrosis factor alpha (TNFα) was significantly (P<0.05) higher in T2. On the basis of these results, we conclude that PAA supplementation improved the production performance of laying hens without affecting their health.

Natural Products of Plants and Animal Origin Improve Albumen Quality of Chicken Eggs

“…Amino acid supplementation in the diets of laying hens has varying effects on albumen quality. For instance, dietary L-arginine (73), dietary L-carnitine (180), dietary threonine in the diet of old hens (181), and 0.05% purified amino acid extracted from animal blood (17) improved albumen height and HU value. Similarly, lysine supplementation enhanced albumen percentage (182).…”

“…The use of natural-source feed such as natural products with antioxidant and antimicrobial properties derived from plants and animals are advantageous because they pose no residue effect, pollution, or toxicity risk. Natural products including antimicrobial peptides (16), purified amino acids from animal blood (17), small peptide synthesized from corn (18), prebiotics (19), probiotics (20), essential oil (21) and organic trace elements in the form of chelates or amino acid complexes (22) have been reported to influence albumen quality. The improvement in albumen quality with natural products are associated with their high bioavailability, antioxidant function and capacity to maintain gut microflora, which is important for animal health and bio-fortification of animal products.…”