Key Laboratory of Agro-ecological Processes in Subtropical Regions, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, China.
Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China.
Vet Q. 2024 Dec;44(1):1-11. doi: 10.1080/01652176.2024.2319828. Epub 2024 Feb 25.
Chinese herbal formula (CHF) has the potential to improve the performance of aged laying hens through integrated regulation of various physiological functions. The present study aimed to investigate the effects of dietary CHF supplementation on the yolk fatty acid profile in aged laying hens. A total of 144 healthy 307-day-old Xinyang black-feather laying hens were randomly allocated into two groups: a control group (CON, fed a basal diet) and a CHF group (fed a basal diet supplemented with 1% CHF; contained 0.30% Houtt., 0.20% Bge., 0.25% Ait., and 0.25% Hand.-Mazz. for 120 days). The fatty acid concentrations in egg yolks were analyzed using a targeted metabolomics technology at days 60 and 120 of the trial. The results showed that dietary CHF supplementation increased ( < .05) the concentrations of several saturated fatty acids (SFA, including myristic acid and stearic acid), monounsaturated fatty acids (MUFA, including petroselinic acid, elaidic acid, trans-11-eicosenoic acid, and cis-11-eicosenoic acid), polyunsaturated fatty acids (PUFA, including linolelaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, 11c,14c-eicosadienoic acid, eicosatrienoic acid, homo-γ-linolenic acid, arachidonic acid, and docosapentaenoic acid), and fatty acid indexes (total MUFA, n-3 and n-6 PUFA, PUFA/SFA, hypocholesterolemic/hypercholesterolaemic ratio, health promotion index, and desirable fatty acids) in egg yolks. Collectively, these findings suggest that dietary CHF supplementation could improve the nutritional value of fatty acids in egg yolks of aged laying hens, which would be beneficial for the production of healthier eggs to meet consumer demands.
中草药配方（CHF）通过对各种生理功能的综合调节，有可能提高老龄蛋鸡的生产性能。本研究旨在探讨日粮 CHF 补充对老龄蛋鸡蛋黄脂肪酸谱的影响。将 144 只健康的 307 日龄信阳黑羽蛋鸡随机分为两组：对照组（CON，饲喂基础日粮）和 CHF 组（饲喂基础日粮，添加 1%CHF；含 0.30%Houtt.、0.20%Bge.、0.25%Ait.和 0.25%Hand.-Mazz.，试验期为 120 天）。在试验的第 60 和 120 天，使用靶向代谢组学技术分析蛋黄中的脂肪酸浓度。结果表明，日粮 CHF 补充增加了几种饱和脂肪酸（SFA，包括肉豆蔻酸和硬脂酸）、单不饱和脂肪酸（MUFA，包括芹菜酸、反油酸、顺-11-二十碳烯酸和顺-11-二十碳烯酸）、多不饱和脂肪酸（PUFA，包括亚油酸、亚麻酸、γ-亚麻酸、α-亚麻酸、11c,14c-二十碳二烯酸、二十碳三烯酸、同型-γ-亚麻酸、花生四烯酸和二十二碳五烯酸）和脂肪酸指数（总 MUFA、n-3 和 n-6 PUFA、PUFA/SFA、降胆固醇/升胆固醇比、健康促进指数和理想脂肪酸）在蛋黄中的浓度。总之，这些发现表明，日粮 CHF 补充可以提高老龄蛋鸡蛋黄中脂肪酸的营养价值，这将有利于生产更健康的鸡蛋，以满足消费者的需求。
