Influence of Ginger Extract on Performance and Egg Quality of Laying Hens

AN Shengying, LIU Guanzhong, WANG Shun, GUO Xin

doi:10.3969/j.issn.1006-267x.2018.01.038

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 1: 321 - 325

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.01.038

Molecular Nutrition

Influence of Ginger Extract on Performance and Egg Quality of Laying Hens

Expand

College of Animal Science and Technology, Hebei Agricultural University, Baoding 071000, China

Received date: 2017-08-07

Online published: 2018-01-04

Fold

Abstract

This experiment was conducted to investigate the effects of ginger extract on production performance and egg quality of laying hens. A total of 600 Hy-Line brown laying hens aged of twenty-five-week-old were randomly divided into 2 groups with 4 replicates per group and 75 laying hens per replicate. Hens in the control group were fed a basal diet, and others in the experimental group were fed basal diet supplemented with 0.1% ginger extract. The adaptation period lasted for 1 week, and the formal period lasted for 7 weeks. The results showed as follows:1) compared with the control group, during 1 to 4 weeks of the experiment, the production performance indexes of laying hens in experimental group had no significant difference (P>0.05); during 5 to 7 weeks of the experiment, the laying rate of laying hens in experimental group was significantly increased (P<0.01), the ratio of feed to egg and deformed eggs ratio were significantly decreased (P<0.05). 2) Compared with the control group, the laying rate of laying hens in experimental group at the 5^th, 6^th and 7^th week was significantly increased (P<0.05 or P<0.01). 3) Compared with the control group, the egg shape index of laying hens in experimental group was significantly increased (P<0.01), the eggshell weight and eggshell thickness were significantly increased (P<0.05). In conclusion, dietary supplemented with 0.1% ginger extract can improve the production performance of laying hens, and also has beneficial effect on egg quality of laying hens.

Key words： ginger extract; Hy-Line brown laying hens; performance; egg quality

Cite this article

AN Shengying, LIU Guanzhong, WANG Shun, GUO Xin . Influence of Ginger Extract on Performance and Egg Quality of Laying Hens[J]. Chinese Journal of Animal Nutrition, 2018 , 30(1) : 321 -325 . DOI: 10.3969/j.issn.1006-267x.2018.01.038

References

[1] HABIBI R,SADEGHI G H,KARIMI A.Effect of different concentrations of ginger root powder and its essential oil on growth performance,serum metabolites and antioxidant status in broiler chicks under heat stress[J].British Poultry Science,2014,55(2):228-237.

[2] INCHAROEN T,YAMAUCHI K,THONGWITTAYA N.Intestinal villus histological alterations in broilers fed dietary dried fermented ginger[J].Journal of Animal Physiology and Animal Nutrition,2010,94(5):130-137.

[3] ZHAO X,YANG Z B,YANG W R,et al.Effects of ginger root (Zingiber officinale) on laying performance and antioxidant status of laying hens and on dietary oxidation stability[J].Poultry Science,2011,90(8):1720-1727.

[4] AKBARIAN A,GOLIAN A,AHMADI A S,et al.Effects of ginger root (Zingiber officinale) on egg yolk cholesterol,antioxidant status and performance of laying hens[J].Journal of Applied Animal Research,2011,39(1):19-21.

[5] 陈强,姜莉莉,肖银霞,等.生姜粉对蛋鸡抗氧化性能及血清抗体效价的影响[J].中国家禽,2013,35(13):28-31.

[6] 赵旭,杨在宾,杨维仁,等.饲粮添加生姜粉对蛋鸡生产性能及免疫功能的影响[J].动物营养学报,2011,23(3):459-465.

[7] ZHANG G F,YANG Z B,WANG Y,et al.Effects of ginger root (Zingiber officinale) processed to different particle sizes on growth performance,antioxidant status,and serum metabolites of broiler chickens[J].Poultry Science,2009,88(10):2159-2166.

[8] 牛艳峰,钟秀伶,王文龙,等.生姜粉与中草药复方联合应用对高温环境下蛋鸡生产性能及抗氧化性能的影响[J].河南农业科学,2017,46(5):130-135.

[9] INCHAROEN T,YAMAUCHI K.Production performance,egg quality and intestinal histology in laying hens fed dietary dried fermented ginger[J].International Journal of Poultry Science,2009,8(11):1078-1085.

[10] GRZANNA R,LINDMARK L,FRONDOZA C G.Ginger——an herbal medicinal product with broad anti-inflammatory actions[J].Journal of Medicinal Food,2005,8(2):125-132.

[11] KIM Y Y,KIM D M,KIM J Y.Ginger Extract suppresses inflammatory response and maintains barrier function in human colonic epithelial caco-2 cells exposed to inflammatory mediators[J].Journal of Food Science,2017,82(5):1264-1270.

[12] 刘丹,张程慧,安容慧,等.生姜主要生物活性成分提取及应用研究进展[J].食品工业科技,2016,37(20):391-395,400.

[13] 李晓乐.姜精油的纯化与抗炎活性研究[D].硕士学位论.合肥:合肥工业大学,2016:28-39.

[14] 徐静华,陈雪梅,赵余庆,等.姜辣素对动物实验性胃溃疡的影响[J].沈阳药科大学学报,2011,28(3):221-225.

[15] 王耀霞,杨志宏,岳旺,等.姜辣素在2种呕吐动物模型中止呕作用机制的探讨[J].沈阳药科大学学报,2009,26(2):134-137.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References