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

Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion

The study aimed to inhibit the stimulating impact of garlic oil (GO) on the stomach and attain high release in the intestine during digestion. So, wheat porous starch (WPS) was modified with octenyl succinic acid (OSA) and malic acid (MA) to obtain esterified WPS, OWPS and MWPS, respectively. The differences in physicochemical, encapsulation, and digestive properties of two GO microcapsules, WPI/OWPS/GO and WPI/MWPS/GO microcapsules produced by using OWPS and MWPS as variant carrier materials and whey protein isolate (WPI) as the same coating agent, were compared. The results found that OWPS had greater amphiphilicity, while MWPS had better hydrophobicity and anti-digestive ability than WPS. Encapsulation efficiency of WPI/OWPS/GO (94.67 %) was significantly greater than WPI/MWPS/GO (91.44 %). The digestion inhibition and low GO release (approximately 23 %) of WPI/OWPS/GO and WPI/MWPS/GO microcapsules in the gastric phase resulted from the protective effect of WPI combined with the good adsorption and lipophilicity of OWPS and MWPS. Especially, WPI/OWPS/GO microcapsule was relatively stable in the gastric phase and had sufficient GO release (67.24 %) in the intestinal phase, which was significantly higher than WPI/MWPS/GO microcapsule (56.03 %), benefiting from the adsorption and digestive properties of OWPS, and resulting in a total cumulative GO release rate of 90.86 %.

Impact of fermented Broussonetia papyrifera on laying performance, egg quality, lipid metabolism, and follicular development of laying hens

Hybrid Broussonetia papyrifera (BP) has been widely planted and commonly used as ruminant forage source after fermentation in China. Very less information is available to know the impact of fermented BP on laying hens, thus, we have investigated effects of dietary supplementation of Lactobacillus plantarum-fermented B. papyrifera (LfBP) on laying performance, egg quality, serum biochemical parameters, lipid metabolism, and follicular development of laying hens. A total of 288 HY-Line Brown hens (age, 23 wk) were randomly assigned into 3 treatment groups: control group (Con, a basal diet), LfBP1 and LfBP5 group (a basal diet supplemented with 1% or 5% LfBP). Each group has 8 replicates of twelve birds each. The results demonstrated that dietary supplementation of LfBP increased average daily feed intake (linear, P < 0.05), feed conversion ratio (linear, P < 0.05), and average egg weight (linear, P < 0.05) during the entire experimental period. In addition, dietary inclusion of LfBP enhanced the egg yolk color (linear, P < 0.01) but decreased the eggshell weight (quadratic, P < 0.05) and eggshell thickness (linear, P < 0.01). In serum, the LfBP supplementation linearly decreased the content of total triglyceride (linear, P < 0.01) but increased the content of high density lipoprotein-cholesterol (linear, P < 0.05). The gene expression related to hepatic lipid metabolism including acetyl-CoA carboxylase, fatty acid synthase, and peroxisome proliferator-activated receptor (PPARα) was down-regulated whereas liver X receptor was up-regulated in LfBP1 group. Moreover, LfBP1 supplementation remarkably reduced the F1 follicle number and ovarian gene expression of reproductive hormone receptors including estrogen receptor, follicle stimulating hormone receptor, luteinizing hormone receptor, progesterone receptor, prolactin receptor, and B cell lymphoma-2. In conclusion, dietary inclusion of LfBP could improve feed intake, egg yolk color, and lipid metabolism, but may cause a decline in eggshell quality with higher inclusion level, herein, 1% is suggested.

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

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.