Effects of Turmeric Residue on Performance, Egg Quality and the Contents of Cholesterol and Malondialdehyde in Yolk of Laying Hens

ZHANG Xu; JIANG Guitao; WANG Xiangrong; LI Haobang; HUANG Xuan; LI Chuang; DAI Qiuzhong

doi:10.3969/j.issn.1006-267x.2016.09.018

2016 , Vol. 28 >Issue 9: 2795 - 2801

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.09.018

FEED SCIENCE AND TECHNOLOGY

Effects of Turmeric Residue on Performance, Egg Quality and the Contents of Cholesterol and Malondialdehyde in Yolk of Laying Hens

ZHANG Xu ,
JIANG Guitao ,
WANG Xiangrong ,
LI Haobang ,
HUANG Xuan ,
LI Chuang ,
DAI Qiuzhong

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1. Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China;
2. Hunan Institute of Animal Science and Veterinary Medicine, Changsha 410131, China;
3. Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China

Received date: 2016-02-26

Online published: 2016-09-08

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Abstract

The aim of this experiment was to study the effects of dietary turmeric residue on performance, egg quality and the contents of ether extract, cholesterol and malondialdehyde in yolk of laying hens. Three hundred and eighty four 46-week-old healthy Roman brown laying hens in laying period were randomly assigned to four groups with six replicates per group and sixteen hens per replicate. The laying hens in the control group were fed a basal diet, and the others in experimental groups were fed the basal diet supplemented with 0.5%, 1.0% and 1.5% turmeric residue, respectively. The pretest lasted for 7 days, and the test lasted for 56 days. The results showed as follows: compared with the control group, diet adding turmeric residue had no significant effects on average daily feed intake, laying rate, average egg weight, the ratio of feed to egg and mortality of laying hens (P>0.05), diet adding 1.5% turmeric residue significantly increased the qualified rate of egg and decreased the soft-broken rate and defective rate of egg (P<0.05), diet adding turmeric residue had no significant effect on egg quality (P>0.05), diet adding 0.5%, 1.0% and 1.5% turmeric residue significantly decreased the contents of cholesterol and malondialdehyde in yolk of laying hens (P<0.05). These results indicate that diet adding turmeric residue can increase the qualified rate of egg and decrease the soft-broken rate and defective rate of egg, and decrease the contents of the cholesterol and malondialdehyde in yolk of laying hens.

Key words： turmeric residue; laying hen; performance; egg quality; cholesterol; malondialdehyde

Cite this article

ZHANG Xu , JIANG Guitao , WANG Xiangrong , LI Haobang , HUANG Xuan , LI Chuang , DAI Qiuzhong . Effects of Turmeric Residue on Performance, Egg Quality and the Contents of Cholesterol and Malondialdehyde in Yolk of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2016 , 28(9) : 2795 -2801 . DOI: 10.3969/j.issn.1006-267x.2016.09.018

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