Effects of Garlic Essential Oil on Performance and Chicken Flavor Substance of Laying Hens during Later Period of Laying

XU Jing; YANG Shuzhan; HU Bianwen; ZHANG Xiaomeng; NIU Wenxiao; YAN Anqian; ZENG Dan; ZHOU Rongyan; WANG Dehe; CHEN Yifan; CHEN Hui

doi:10.3969/j.issn.1006-267x.2020.01.025

2020 , Vol. 32 >Issue 1: 199 - 205

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.01.025

Effects of Garlic Essential Oil on Performance and Chicken Flavor Substance of Laying Hens during Later Period of Laying

XU Jing ,
YANG Shuzhan ,
HU Bianwen ,
ZHANG Xiaomeng ,
NIU Wenxiao ,
YAN Anqian ,
ZENG Dan ,
ZHOU Rongyan ,
WANG Dehe ,
CHEN Yifan ,
CHEN Hui

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1. College of Animal Science and Technology, Agricultural University of Hebei, Baoding 071001, China;
2. Weixian Deqingyuan Agricultural Technology Co., Ltd., Xingtai 054000, China;
3. Nanchang Wanyang Biotechnology Co., Ltd., Nanchang 330096, China;
4. Huayu Agricultural Technology Co., Ltd., Handan 057150, China

Received date: 2019-06-26

Online published: 2020-01-19

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Abstract

This study investigated the effects of garlic essential oil offered via drinking water on performance and flavor substance in chicken of laying hens during later period of laying. A total of 512 Hy-Line Grey laying hens of 70 weeks age with good health and similar performance were used and randomly divided into 4 groups with 8 replicates in each group and 16 hens in each replicate. The control group was offered a basal diet, and the three experimental groups were offered the basal diets supplemented with 0.2, 0.4 and 0.6 mL/L garlic essential oil in drinking water, respectively. The experiment lasted for 56 days after 7 days adaption. The results showed that, compared with the control group, the average daily feed intake of laying hens in 0.2 and 0.4 mL/L garlic essential oil supplemental groups was extremely significantly decreased (P<0.01), the feed to egg ratio was significantly decreased (P<0.05), and the albumen height and Haugh unit were extremely significantly increased (P<0.01). Compared with the control group, the contents of alanine, serine, glycine and proline in sweet amino acids in chicken of laying hens in 0.4 mL/L garlic essential oil supplemental group were increased (P>0.05), the glutamate content in sour amino acids was increased (P>0.05), the contents of tyrosine, isoleucine, arginine, leucine, lysine, histidine and valine in bitter amino acids were decreased (P>0.05), the contents of stearic acid and linolenic acid were decreased (P>0.05), and the contents of myristic acid, palmitic acid, palmioleic acid, oleic acid and linoleic acid were significantly decreased (P<0.05); the performance of laying hens in 0.6 mL/L garlic essential oil supplemental group was not significantly different (P>0.05), the contents of alanine, serine, glycine and proline in sweet amino acids in chicken were increased (P>0.05), the glutamate content in sour amino acids was increased (P>0.05), the contents of tyrosine, isoleucine, leucine and lysine in bitter amino acids were increased (P>0.05), the contents of histidine and valine were decreased (P>0.05), the contents of myristic acid, palmitic acid, palmioleic acid, oleic acid and linoleic acid were extremely significantly decreased (P<0.01), and the linolenic acid content was significantly decreased (P<0.05). The results suggest that supplementation with 0.2 to 0.4 mL/L garlic essential oil in drinking water during later period of laying can improve the performance of laying hens and the content of some umami and sour amino acids in chicken, and reduce the contents of some bitter amino acids and fatty acids in chicken. The optimum supplemental level of garlic essential oil is 0.4 mL/L.

Key words： laying hens; later laying period; garlic essential oil; performance; chicken flavor substance

Cite this article

XU Jing , YANG Shuzhan , HU Bianwen , ZHANG Xiaomeng , NIU Wenxiao , YAN Anqian , ZENG Dan , ZHOU Rongyan , WANG Dehe , CHEN Yifan , CHEN Hui . Effects of Garlic Essential Oil on Performance and Chicken Flavor Substance of Laying Hens during Later Period of Laying[J]. Chinese Journal of Animal Nutrition, 2020 , 32(1) : 199 -205 . DOI: 10.3969/j.issn.1006-267x.2020.01.025

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