FEED SCIENCE AND TECHNOLOGY

Effects of Dietary Tea Polyphenols on Performance, Egg Quality and Antioxidant Ability of Laying Hens

  • WANG Xiaohong ,
  • WU Shugeng ,
  • CUI Yaoming ,
  • QI Guanghai ,
  • WANG Jing ,
  • ZHANG Haijun
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  • National Engineering Research Center of Biological Feed, Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Science, Beijing 100081, China

Received date: 2016-06-30

  Online published: 2017-01-16

Abstract

The experiment was conducted to study the effects of dietary tea polyphenols (TP) on performance, egg quality and antioxidant ability of laying hens. Four hundred and fifty healthy Hy-Line Gray laying hens of 24-week-old were randomly allotted to 5 groups with 6 replicates per group and 15 hens per replicate. The laying hens in the control group were fed a basal diet, and those in experimental groups were fed the basal diets supplemented with 40, 80, 200 and 400 mg/kg TP, respectively. The experiment lasted for 63 days followed an adaptation period of 7 days. The results showed as follows, compared with the control group:1) adding 400 mg/kg TP significantly decreased the average egg weight during the first 4 weeks (P<0.05); adding 200 mg/kg TP significantly decreased the ratio of feed to egg (F/E) during the second 4 weeks (P<0.05); there were no significant differences on egg production and average daily feed intake (P>0.05). 2) Dietary supplementation of TP did not significantly affect the egg shape index, eggshell thickness, albumen height, Haugh unit and yolk color (P>0.05). 3) The activities of total superoxide dismutase (T-SOD) and glutathione peroxidase (GPx) in plasma were significantly increased (P<0.05), and the total antioxidant capacity (T-AOC) in plasma was significantly increased at the end of 8 weeks of this experiment (P<0.05) by TP supplementation. 4) The T-AOC and T-SOD activity both in liver and yolk were significantly increased (P<0.05), and the malondialdehyde (MDA) content in liver and yolk was significantly decreased (P<0.05) by TP supplementation. In conclusion, dietary supplementation of TP do not significantly affect egg quality, but 400 mg/kg TP can decrease the average egg weight and 200 mg/kg can improve F/E in some content. Both TP supplemental levels above can improve the antioxidant ability of laying hens, and 200 mg/kg is the optimum supplemental level.

Cite this article

WANG Xiaohong , WU Shugeng , CUI Yaoming , QI Guanghai , WANG Jing , ZHANG Haijun . Effects of Dietary Tea Polyphenols on Performance, Egg Quality and Antioxidant Ability of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2017 , 29(1) : 193 -201 . DOI: 10.3969/j.issn.1006-267x.2017.01.022

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