Li Zhihua, Qin Binghua, Chen Ting, Kong Xiangfeng, Zhu Qian, Azad Md Abul Kalam, Cui Yadong, Lan Wei, He Qinghua
Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China.
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.
Front Microbiol. 2024 Jun 19;15:1422172. doi: 10.3389/fmicb.2024.1422172. eCollection 2024.
There is a decline in the quality and nutritive value of eggs in aged laying hens. Fruit pomaces with high nutritional and functional values have gained interest in poultry production to improve the performance.
The performance, egg nutritive value, lipid metabolism, ovarian health, and cecal microbiota abundance were evaluated in aged laying hens (320 laying hens, 345-day-old) fed on a basal diet (control), and a basal diet inclusion of 0.25%, 0.5%, or 1.0% fermented pomace (FAMP) for eight weeks.
The results show that 0.5% FAMP reduced the saturated fatty acids (such as C16:0) and improved the healthy lipid indices in egg yolks by decreasing the atherogenicity index, thrombogenic index, and hypocholesterolemia/hypercholesterolemia ratio and increasing health promotion index and desirable fatty acids ( < 0.05). Additionally, FAMP supplementation (0.25%-1.0%) increased ( < 0.05) the ovarian follicle-stimulating hormone, luteinizing hormone, and estrogen 2 levels, while 1.0% FAMP upregulated the expression. The expression of and in the 0.25% and 0.5% FAMP groups, in the 0.5% FAMP group, and in the 1% FAMP group were upregulated ( < 0.05) in the liver. The ovarian total antioxidant capacity was increased ( < 0.05) by supplementation with 0.25%-1.0% FAMP. Dietary 0.5% and 1.0% FAMP downregulated ( < 0.05) the expression, while 1.0% FAMP upregulated ( < 0.05) the expression in the ovary. Furthermore, 1.0% FAMP increased cecal acetate, butyrate, and valerate concentrations and Firmicutes while decreasing Proteobacteria ( < 0.05).
Overall, FAMP improved the nutritive value of eggs in aged laying hens by improving the liver-blood-ovary function and cecal microbial and metabolite composition, which might help to enhance economic benefits.
老龄蛋鸡所产鸡蛋的品质和营养价值会下降。具有高营养价值和功能价值的果渣在提高家禽生产性能方面受到了关注。
以基础日粮（对照）和添加0.25%、0.5%或1.0%发酵果渣（FAMP）的基础日粮饲喂320只345日龄老龄蛋鸡八周，评估其生产性能、蛋的营养价值、脂质代谢、卵巢健康状况和盲肠微生物群丰度。
结果表明，0.5%FAMP可降低饱和脂肪酸（如C16:0），并通过降低动脉粥样硬化指数、血栓形成指数和低胆固醇血症/高胆固醇血症比值，提高健康促进指数和理想脂肪酸水平，从而改善蛋黄中的健康脂质指标（P<0.05）。此外，添加FAMP（0.25%-1.0%）可提高（P<0.05）卵巢促卵泡激素、促黄体生成素和雌激素2水平，而1.0%FAMP可上调相关基因表达。0.25%和0.5%FAMP组肝脏中相关基因的表达、0.5%FAMP组中相关基因的表达以及1%FAMP组中相关基因的表达均上调（P<0.05）。添加0.25%-1.0%FAMP可提高（P<0.05）卵巢总抗氧化能力。日粮中添加0.5%和1.0%FAMP可下调（P<0.05）卵巢中相关基因的表达，而1.0%FAMP可上调（P<0.05）卵巢中相关基因的表达。此外，1.0%FAMP可增加盲肠中乙酸盐、丁酸盐和戊酸盐的浓度以及厚壁菌门数量，同时减少变形菌门数量（P<0.05）。
总体而言，FAMP通过改善肝脏-血液-卵巢功能以及盲肠微生物和代谢产物组成，提高了老龄蛋鸡所产鸡蛋的营养价值，这可能有助于提高经济效益。
