Effect of different concentrations of neohesperidin dihydrochalcone on performance, egg quality, serum biochemistry and intestinal morphology in laying hens

In recent years, neohesperidin (NH), as a class of natural flavonoids, has received more and more attention in nutrition research. However, the research on the application of neohesperidin in the laying hens is rarely reported. This study was conducted to determine the effects that different concentrations of dietary NH have on the production performance, egg quality, serum biochemistry and intestinal morphology of laying hens. A total of 240 Lohmann commercial laying hens (66 wk old) were divided into 4 groups, with each group's diet containing a different concentration of NH (0, 100 mg/kg, 200 mg/kg, and 400 mg/kg). Significant associations were found between NH consumption and both higher egg production (P = 0.050) and lower FCR (P = 0.028) after 12 wk NH feed. At 12 wk, eggs produced by hens consuming a 200 mg/kg NH diet had significantly thicker eggshells (P = 0.059) than those produced by hens consuming a 400 mg/kg diet. Dietary NH addition improved albumen height and Haugh unit after 15 d of storage (P < 0.01). However, no significant associations between NH consumption and these factors were identified after 12 wk. Dietary NH addition had no significant effects apparent of gel properties at 12 wk. In addition, NH can effectively reduce the content of total cholesterol (TC) (P = 0.042) and Groups treated with 100 mg/kg NH supplementation showed significantly increased T-AOC concentrations compared to control (P = 0.013) in serum. Hens fed an NH-supplemented diet exhibited a longer villus height and a higher villus/crypt ratio in the ileum (P < 0.01) as compared to controls, as well as lower crypt depth in the duodenum, jejunum and ileum. These results indicate that, as compared to a control diet, an NH-supplemented diet results in higher egg production and quality, as well as improvement in egg gel properties, serum biochemistry and intestinal morphology.

Effects of Different Selenium Sources on Growth Performance, Antioxidant Capacity and Meat Quality of Local Chinese Subei Chickens

Despite increasing evidence indicating the essential involvement of selenium (Se) on growth performance, antioxidant capacity, and meat quality of commercial broilers, the effects of different Se sources on local Chinese Subei chickens is unclear. A total of 360 50-day-old male chickens were individually weighed and randomly allocated to four treatment groups. Chickens in each of the four groups were fed diets supplemented with 0.3 mg Se/kg as sodium Se (SS), Se-enriched yeast (SY), selenomethionine (Met-Se), or nano red element Se (Nano-Se) for 40 days. At the end of the experiment, one bird of approximately average weight from each cage was selected and slaughtered, and blood and breast muscles samples were collected. The results showed that there was no significant difference in feed intake, body weight gain, or feed to gain ratio among treatments (P > 0.05). Dietary SY, Met-Se, and Nano-Se supplementation increased the activity of glutathione peroxidase in serum and breast muscles and decreased the concentration of malondialdehyde in serum and carbonyl in breast muscles compared with the SS group (P < 0.05). Moreover, SY, Met-Se, and Nano-Se supplementation increased pH_45min, total protein solubility, and myofibrillar protein solubility, as well as decreased the shear force value compared with the SS group (P < 0.05). In addition, birds in the SY and Met-Se groups exhibited lower cooking loss compared with the SS group (P < 0.05). In conclusion, organic Se and Nano-Se supplementation resulted in an improvement of antioxidant capacity and meat quality in local Chinese Subei chickens relative to inorganic Se.