Garlic oil granules coated with enteric polymer: Effects on performance, egg quality, yolk antioxidants, yolk cholesterol, blood biochemistry and hepatic lipid metabolism in laying hens

Rodjan, Prawit; Wattanasit, Sutha; Faroongsarng, Damrongsak; Thongprajukaew, Karun; Theapparat, Yongyuth

doi:10.1016/j.anifeedsci.2021.114854

Cited by 7 publications

(3 citation statements)

References 43 publications

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“…In the present study, a lower MDA content was observed in the egg yolk in response to dietary supplementation with EOs. This result indicates that EOs decrease yolk lipid peroxidation [54], which could increase the shelf life of eggs. Previous studies [74,75] have indicated that EOs contain various bioactive compounds with antioxidant properties that can be absorbed in the laying hens' intestines and subsequently enter the egg yolk through blood circulation.…”

Section: Egg Qualitymentioning

confidence: 77%

Essential Oils as a Dietary Additive for Laying Hens: Performance, Egg Quality, Antioxidant Status, and Intestinal Morphology: A Meta-Analysis

Orzuna-Orzuna

Bueno

2023

Agriculture

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This meta-analysis aimed to evaluate the effects of dietary supplementation with essential oils (EOs) on egg production and quality, antioxidant status in blood serum, and the intestinal morphology of laying hens. The data used were obtained from 38 peer-reviewed publications. The effect size was evaluated by weighted mean differences (WMD) between the experimental treatments (diets added with EOs) and the control treatments (diets without EOs). EO supplementation increased (p < 0.001) egg production (WMD = 2.171%), egg weight (WMD = 0.636 g), egg mass (WMD = 1.679 g/d), and decreased the feed conversion ratio (WMD = −0.074 g/g; p < 0.001). In addition, greater (p < 0.05) eggshell thickness (WMD = 14.262 mm), eggshell strength (0.080 kg/cm2), albumen height (WMD = 0.201 mm), Haugh unit (WMD = 1.102), and yolk color (WMD = 0.071) were observed in response to EO supplementation. In blood serum, the dietary inclusion of EOs increased (p < 0.05) the levels of superoxide dismutase (WMD = 1.147 U/mL), glutathione peroxidase (WMD = 879.553 U/mL), and total antioxidant capacity (WMD = 1.163 U/mL). In the duodenum, jejunum, and ileum, a higher (p < 0.05) villus height (VH), crypt depth (CD), villus width, and VH/CD ratio was observed in response to EO supplementation. In conclusion, the dietary inclusion of essential oils can be used as a nutritional strategy to improve egg production and quality, the antioxidant status of blood serum, and intestinal morphology in laying hens.

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Section: Egg Qualitymentioning

confidence: 77%

Essential Oils as a Dietary Additive for Laying Hens: Performance, Egg Quality, Antioxidant Status, and Intestinal Morphology: A Meta-Analysis

Orzuna-Orzuna

Bueno

2023

Agriculture

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“…The use of granulated garlic in the feeding of Hisex-Brown hens increased egg production and their mass, obtaining an improvement in feed conversion [40], while the conversion index in ISA-Brown hens supplemented with 500 g/ton of garlic obtained a feed efficiency of 2.05 [41]. In contrast, Ayed [36] did not find significant differences in the addition of garlic cloves in feed in response to productive parameters such as production and egg weight; however, with 500 g/Ton it obtained a yolk color of 7.06.…”

Section: Discussionmentioning

confidence: 99%

Allium-Based Phytobiotic for Laying Hens’ Supplementation: Effects on Productivity, Egg Quality, and Fecal Microbiota

et al. 2022

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The poultry industry is constantly demanding novel strategies to improve the productivity and health status of hens, prioritizing those based on the holistic use of natural resources. This study aimed to assess the effects of an Allium-based phytobiotic on productivity, egg quality, and fecal microbiota of laying hens. One hundred and ninety-two 14-week-old Lohmann Lite LSL hens were allocated into an experimental farm, fed with a commercial concentrate with and without the Allium-based phytobiotic, and challenged against Salmonella. Productivity, egg quality, and fecal microbiota were monitored for 20 weeks. Results showed that the phytobiotic caused an increase on the number of eggs laid (p < 0.05) and in the feed conversion rate (p < 0.05); meanwhile, egg quality, expressed as egg weight, albumin height, haugh units, egg shell strength, and egg shell thickness remained unchanged (p > 0.05), although yolk color was decreased. Fecal microbiota structure was also modified, indicating a modulation of the gut microbiota by increasing the presence of Firmicutes and Bacteroidetes but reducing Proteobacteria and Actinobacteria phyla. Predicted changes in the functional profiles of fecal microbiota suggest alterations in metabolic activities that could be responsible for the improvement and maintenance of productivity and egg quality when the phytobiotic was supplemented; thus, Allium-based phytobiotic has a major impact on the performance of laying hens associated with a possible gut microbiota modulation.

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“…The garlic supplementation in laying hens diet increased the villi and the crypt height with a decrease in the thickness of the epithelium and the number of goblet cells in the small intestine (Adibmoradi et al (2006). Rodjan et al (2021) investigated the effects of dietary garlic oil-coated granules (GOCG) on egg production, egg quality, yolk antioxidant capacity, yolk cholesterol, yolk FA, blood biochemistry, and liver enzyme activities. The researchers found that egg production, egg mass and FCR improved linearly (P < 0.05) with increasing dietary GOCG levels.…”

Section: Grape Pomace (Vitis Vinifera)mentioning

confidence: 99%

Potential implications of natural antioxidants from plant to improve nutritional quality, oxidative stability and lipid degradation of egg yolk: A review

Tuță,

Dumitru,

Panaite

et al. 2023

Archiva Zootechnica

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Food occupies a principal role in human life, having a major impact on health status and representing diverse characteristics that ensure valuable nutrient intake. Ensuring human nutrition has become one of the essential problems facing mankind, and quantity, quality and proper use of food have a major effect on the human body. Many raw materials and food products spoil easily, considerably shortening their shelf life. Extending the shelf-life of food is required to remove seasonal consumption, enlarge availability to the consumer and decrease losses in perishable food products, resorting to some procedures to preserve their properties. If natural antioxidants are used as alternatives for synthetic antioxidants, customer claims for food without damaging residual substances can be satisfied, and the poultry industry would benefit considerably. The principal objective of this review was to describe and under light the current situation regarding the role and importance of the use of antioxidant compounds obtained from natural sources in order to improve the nutritional qualities of eggs following their inclusion in the feed of laying hens. Data from bibliographic sources are analyzed and presented. The characteristics of a number of 9 plants with antioxidant potential are described with an emphasis on their characteristics, utilization, and possible effects on egg quality, performance, and health.

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Garlic oil granules coated with enteric polymer: Effects on performance, egg quality, yolk antioxidants, yolk cholesterol, blood biochemistry and hepatic lipid metabolism in laying hens

Cited by 7 publications

References 43 publications

Essential Oils as a Dietary Additive for Laying Hens: Performance, Egg Quality, Antioxidant Status, and Intestinal Morphology: A Meta-Analysis

Essential Oils as a Dietary Additive for Laying Hens: Performance, Egg Quality, Antioxidant Status, and Intestinal Morphology: A Meta-Analysis

Allium-Based Phytobiotic for Laying Hens’ Supplementation: Effects on Productivity, Egg Quality, and Fecal Microbiota

Potential implications of natural antioxidants from plant to improve nutritional quality, oxidative stability and lipid degradation of egg yolk: A review

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