Tea Polyphenols Increase the Antioxidant Status of Laying Hens Fed Diets with Different Levels of Ageing Corn

Overview

Journal Anim Nutr

Date 2021 Aug 17

PMID 34401543

Citations 7

Authors

Ling Zhou

Xuemei Ding

Jianping Wang

Shiping Bai

Qiufeng Zeng

Zuowei Su

Yue Xuan

Keying Zhang

Affiliations

Soon will be listed here.

Abstract

This study was conducted to evaluate the effects of ageing corn levels (stored for 4 years) with or without the supplementation of tea polyphenols (TPP) on the performance, egg quality and antioxidant status of laying hens. A total of 288 Lohmann commercial laying hens (63-week-old) were used under a 2 × 4 factorial arrangement with 4 levels of dietary ageing corn (0%, 25%, 50%, or 100%) and 2 levels of TPP (0 and 600 mg/kg) for 8 wk. Dietary ageing corn linearly decreased ( < 0.05) the egg production, serum total antioxidant capacity (T-AOC), liver glutathione peroxidase (GSH-Px) of laying hens, yolk index, yolk colour, 1,1-diphenyl-2-picrylhydrazyl (DPPH) value and the reducing power value of egg yolk, but it linearly increased ( < 0.05) the feed conversion rate, ovary malondialdehyde (MDA) content of laying hens, and the protein carbonyl content of egg yolk. Tea polyphenol supplementation increased ( < 0.05) the serum T-AOC, serum superoxide dismutase (SOD), liver SOD, liver GSH-Px, ovary SOD, GSH-Px, the expression of antioxidant-related genes of laying hens, albumen height, Haugh unit, DPPH value and the majority free amino acids of egg yolk, but it decreased ( < 0.05) the serum MDA content of laying hens, MDA and protein carbonyl of egg yolk. In conclusion, the ageing corn significantly reduced the performance, egg quality, antioxidant status and egg antioxidant capacity of laying hens, while TPP supplementation partially counteracted the adverse effects, especially antioxidant status and egg antioxidant capacity of laying hens.

Citing Articles

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