Effects of Tea Polyphenols and Selenium Yeast and Their Interaction on Performance, Egg Quality and Contents of Cholesterol and Selenium in Yolk of Green Shell Hens

HE Liuqing; QU Xiangyong; WEI Yanhong; WANG Jiaming; CHANG Chunru; XIAO Jianxin

doi:10.3969/j.issn.1006-267x.2012.10.016

2012 , Vol. 24 >Issue 10: 1966 - 1975

DOI: https://doi.org/10.3969/j.issn.1006-267x.2012.10.016

Feed Science and Technology

Effects of Tea Polyphenols and Selenium Yeast and Their Interaction on Performance, Egg Quality and Contents of Cholesterol and Selenium in Yolk of Green Shell Hens

HE Liuqing ,
QU Xiangyong ,
WEI Yanhong ,
WANG Jiaming ,
CHANG Chunru ,
XIAO Jianxin

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1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Hunan Yiyang Zhide Special Poultry Farming Cooperatives, Yiyang 413000, China

Received date: 2012-04-19

Online published: 2012-09-29

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Abstract

This study was to explore the effects of tea polyphenols and selenium yeast and their interaction on performance, egg quality and contents of cholesterol and selenium in yolk of green shell hens. A total of 810 healthy 44-week-old green shell laying hens were randomly divided into 9 groups with 5 replicates per group and 18 hens per replicate. A two factors and three levels experimental design was used, the experimental diets were supplemented with tea polyphenols and selenium yeast at different doses in the basal diet, the tea polyphenols was set at three supplemental levels of 0, 200 and 400 mg/kg, and selenium yeas (metered by Se) was set at three supplemental levels of 0, 0.25 and 0.50 mg/kg, respectively. The adjustment period lasted for 7 days, and the experimental period lasted for 28 days. The results showed as follows:1) dietary tea polyphenols and selenium yeast had an increasing trend in average egg weight (P>0.05), and adding 200 and 400 mg/kg tea polyphenols significantly improved laying rate and reduced feed/egg ratio (P<0.05). 2) Dietary tea polyphenols and selenium yeast had an increasing trend in yolk index, yolk color and Haugh unit (P>0.05), and adding 0.50 mg/kg selenium yeast significantly improved the egg index (P<0.05), while eggshell thickness was significantly decreased (P<0.05), and adding 200 and 400 mg/kg tea polyphenols significantly slowed down the decrease of Haugh unit during storage (P<0.01). 3) Diets supplemented with 200 and 400 mg/kg tea polyphenols significantly reduced yolk cholesterol level (P<0.01), and adding 0.25 and 0.50 mg/kg yeast selenium significantly improved yolk selenium content (P<0.01). 4) The of interaction between tea polyphenols and selenium yeast had no significant effects on performance, egg quality, yolk cholesterol and selenium content (P>0.05). It is concluded that the basal diet supplemented with 400 mg/kg tea polyphenols and 0.25 mg/kg selenium yeast has antagonism effects on performance and egg quality, and allows the efficient production of selenium-rich and cholesterol-low green shell eggs.

Cite this article

HE Liuqing , QU Xiangyong , WEI Yanhong , WANG Jiaming , CHANG Chunru , XIAO Jianxin . Effects of Tea Polyphenols and Selenium Yeast and Their Interaction on Performance, Egg Quality and Contents of Cholesterol and Selenium in Yolk of Green Shell Hens[J]. Chinese Journal of Animal Nutrition, 2012 , 24(10) : 1966 -1975 . DOI: 10.3969/j.issn.1006-267x.2012.10.016

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