Improving gut functions and egg nutrition with stevia residue in laying hens
ABSTRACT: This study aimed to investigate the effect of stevia residue (STER) on the production performance, egg quality and nutrition, antioxidant ability, immune responses, gut morphology and microbiota of laying hens during the peak laying period. A total of 270 Yikoujingfen NO. 8 laying hens (35...
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-02-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S003257912300843X |
| _version_ | 1827353938262753280 |
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| author | Mengxuan Tang Juan Zhao Yuliang Wu Chu Yu Can Peng Hongnan Liu Yadong Cui Wei Lan Yong Lin Xiangfeng Kong Xia Xiong |
| author_facet | Mengxuan Tang Juan Zhao Yuliang Wu Chu Yu Can Peng Hongnan Liu Yadong Cui Wei Lan Yong Lin Xiangfeng Kong Xia Xiong |
| author_sort | Mengxuan Tang |
| collection | DOAJ |
| description | ABSTRACT: This study aimed to investigate the effect of stevia residue (STER) on the production performance, egg quality and nutrition, antioxidant ability, immune responses, gut morphology and microbiota of laying hens during the peak laying period. A total of 270 Yikoujingfen NO. 8 laying hens (35 wk of age) were randomly divided into 5 treatments. The control group fed a basal diet and groups supplemented with 2, 4, 6, and 8% STER. The results showed that STER significantly increased egg production, the content of amino acids (alanine, proline, valine, ornithine, asparagine, aspartic acid, and cysteine) in egg whites, and decreased the yolk color (P < 0.05). Additionally, STER significantly increased acetate, HOMOγ linolenic acid and cis-13, 16-docosadienoic acid levels in egg yolk (P < 0.05). IL-2, IL-4, and IL-10 levels in serum significantly increased by STER (P < 0.05), while IL-1β significantly decreased (P < 0.05). STER also increased total antioxidant activity (T-AOC) in the liver and estradiol level in the oviduct (P < 0.05), but decreased the cortisol level in the oviduct (P < 0.05). For the intestinal morphology, the jejunal villus height and crypt-to-villus (V:C) significantly increased by STER (P < 0.05). STER increased the relative abundance of Actinobacteriota (P < 0.05), while deceased Proteobacteria, Desulfobacterota, and Synergistota (P < 0.05). In conclusion, STER improved egg production, quality and nutrition, improved the immune responses, antioxidant capabilities, estrogen level, gut morphology, and increased the relative abundance of beneficial bacteria while decreased the harmful bacteria. Among all treatments, 4 and 6% STER supplementation yielded the most favorable results in terms of enhancing production performance, egg nutrition, gut health, and immune capabilities in laying hens. |
| first_indexed | 2024-03-08T03:36:24Z |
| format | Article |
| id | doaj.art-a2e91761e99d4e3492b527285b0f763c |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-03-08T03:36:24Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-a2e91761e99d4e3492b527285b0f763c2024-02-10T04:43:40ZengElsevierPoultry Science0032-57912024-02-011032103324Improving gut functions and egg nutrition with stevia residue in laying hensMengxuan Tang0Juan Zhao1Yuliang Wu2Chu Yu3Can Peng4Hongnan Liu5Yadong Cui6Wei Lan7Yong Lin8Xiangfeng Kong9Xia Xiong10Hunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; CAS Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Hunan Province Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, ChinaSichuan Synlight Biotech Ltd., Chengdu 61004, ChinaHunan Normal University, Changsha 410081, ChinaHunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, ChinaCAS Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Hunan Province Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, ChinaCAS Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Hunan Province Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, ChinaSchool of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui 236037, ChinaSchool of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui 236037, ChinaHunan Key Laboratory of Traditional Chinese Veterinary Medicine, Hunan Agricultural University, Changsha 410128, ChinaCAS Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Hunan Province Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; School of Biology and Food Engineering, Fuyang Normal University, Fuyang, Anhui 236037, ChinaCAS Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Hunan Province Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China; Corresponding author:ABSTRACT: This study aimed to investigate the effect of stevia residue (STER) on the production performance, egg quality and nutrition, antioxidant ability, immune responses, gut morphology and microbiota of laying hens during the peak laying period. A total of 270 Yikoujingfen NO. 8 laying hens (35 wk of age) were randomly divided into 5 treatments. The control group fed a basal diet and groups supplemented with 2, 4, 6, and 8% STER. The results showed that STER significantly increased egg production, the content of amino acids (alanine, proline, valine, ornithine, asparagine, aspartic acid, and cysteine) in egg whites, and decreased the yolk color (P < 0.05). Additionally, STER significantly increased acetate, HOMOγ linolenic acid and cis-13, 16-docosadienoic acid levels in egg yolk (P < 0.05). IL-2, IL-4, and IL-10 levels in serum significantly increased by STER (P < 0.05), while IL-1β significantly decreased (P < 0.05). STER also increased total antioxidant activity (T-AOC) in the liver and estradiol level in the oviduct (P < 0.05), but decreased the cortisol level in the oviduct (P < 0.05). For the intestinal morphology, the jejunal villus height and crypt-to-villus (V:C) significantly increased by STER (P < 0.05). STER increased the relative abundance of Actinobacteriota (P < 0.05), while deceased Proteobacteria, Desulfobacterota, and Synergistota (P < 0.05). In conclusion, STER improved egg production, quality and nutrition, improved the immune responses, antioxidant capabilities, estrogen level, gut morphology, and increased the relative abundance of beneficial bacteria while decreased the harmful bacteria. Among all treatments, 4 and 6% STER supplementation yielded the most favorable results in terms of enhancing production performance, egg nutrition, gut health, and immune capabilities in laying hens.http://www.sciencedirect.com/science/article/pii/S003257912300843Xstevia residuegut morphology and microbiotaimmune responseslaying hensfatty acid |
| spellingShingle | Mengxuan Tang Juan Zhao Yuliang Wu Chu Yu Can Peng Hongnan Liu Yadong Cui Wei Lan Yong Lin Xiangfeng Kong Xia Xiong Improving gut functions and egg nutrition with stevia residue in laying hens Poultry Science stevia residue gut morphology and microbiota immune responses laying hens fatty acid |
| title | Improving gut functions and egg nutrition with stevia residue in laying hens |
| title_full | Improving gut functions and egg nutrition with stevia residue in laying hens |
| title_fullStr | Improving gut functions and egg nutrition with stevia residue in laying hens |
| title_full_unstemmed | Improving gut functions and egg nutrition with stevia residue in laying hens |
| title_short | Improving gut functions and egg nutrition with stevia residue in laying hens |
| title_sort | improving gut functions and egg nutrition with stevia residue in laying hens |
| topic | stevia residue gut morphology and microbiota immune responses laying hens fatty acid |
| url | http://www.sciencedirect.com/science/article/pii/S003257912300843X |
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