Effects of vitamin E supplementation on performance, serum biochemical parameters and fatty acid composition of egg yolk in laying hens fed a diet containing ageing corn

Mu, Yadong; Zhang, Keying; Bai, Shiping; Wang, Jian Ping; Zeng, Qiufeng; Ding, Xuemei

doi:10.1111/jpn.13017

Cited by 14 publications

(14 citation statements)

References 33 publications

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“…In contrast, Kaya & Turgut (2012) reported that supplementation of 150 mg/kg vitamin E increased egg production. However, similar to the results found in this study, Mu et al (2019) reported that supplementation of vitamin E did not affect egg production. b,c The difference between means with different superscript letters in the same row is significant (P <0.05)…”

Section: Resultssupporting

confidence: 91%

“…Niu et al (2018) reported that the efficacy of meat quality and antioxidant capacity in chickens fed with 200 mg/kg vitamin E diet was greater compared with those fed with 100 mg/kg vitamin E diet. Mu et al (2019) reported that average daily feed intake, egg weight and egg production rose with increasing dietary vitamin E supplementation. In addition, with the transfer of vitamin E from feed to egg, oxidative stability was increased, shelf life was prolonged, the fatty acid composition in the egg yolk was improved (Mohiti-Asli et al, 2008) and the oxidation of omega-3 fatty acids was inhibited (Arab-Tehrany et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Thyme (Thymbra spicata L.), rosemary (Rosmarinus officinalis L.) and vitamin E supplementation of laying hens

Çimrin¹

2019

SA J. An. Sci.

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This study was conducted to determine the effects on performance, egg quality parameters and some serum profiles of vitamin E, thyme and rosemary extracts that were added to laying hen feeds. One hundred twelve 48-week-old Bovans-genotype white laying hens were used in the research. In the study, hens were randomly divided into four groups, each comprising of four replicates of seven hens. The first group was fed with the basal diet as a control. The other three groups were fed diets with 200 mg/kg vitamin E, with 1000 mg/kg thyme, and with 1000 mg/kg rosemary for eight weeks. As a result, vitamin E increased egg production statistically compared with feeds with plant extracts. Thyme-supplemented feed increased egg weight significantly. However, it reduced egg production. Rosemary supplementation generated profit by reducing the feed intake, but had a negative effect by reducing egg weight and egg production. The cholesterol level in the blood serum decreased with thyme supplementation. In addition, blood triglyceride level decreased at a statistically significant level with the supplementation of both thyme and rosemary. In the light of these results, it can be said that the supplementation of vitamin E, thyme and rosemary extracts has a positive effect on some performance parameters and animal health. Since healthier products are obtained from healthy animals, the use of these natural additives in laying hen feeds could be recommended after dose trials.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Thyme (Thymbra spicata L.), rosemary (Rosmarinus officinalis L.) and vitamin E supplementation of laying hens

Çimrin¹

2019

SA J. An. Sci.

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“…In our previous study, 100% ageing corn in a diet reduced the laying rate, feed intake, egg weight, antioxidant status of laying hens, albumen height, yolk colour and polyunsaturated fatty acid of eggs. Vitamin E supplementation were unable to counteract the adverse effects ( Mu et al., 2018 ; Zhou et al., 2019 ). Whether reducing the levels of ageing corn can alleviate the decreasing of antioxidant capacity of eggs and antioxidant status of laying hens are not clear.…”

Section: Introductionmentioning

confidence: 99%

Tea polyphenols increase the antioxidant status of laying hens fed diets with different levels of ageing corn

et al. 2021

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This study was conducted to evaluate the effects of ageing corn levels (stored for 4 years) with or without the supplementation of tea polyphenols (TPP) on the performance, egg quality and antioxidant status of laying hens. A total of 288 Lohmann commercial laying hens (63-week-old) were used under a 2 × 4 factorial arrangement with 4 levels of dietary ageing corn (0%, 25%, 50%, or 100%) and 2 levels of TPP (0 and 600 mg/kg) for 8 wk. Dietary ageing corn linearly decreased ( P < 0.05) the egg production, serum total antioxidant capacity (T-AOC), liver glutathione peroxidase (GSH-Px) of laying hens, yolk index, yolk colour, 1,1-diphenyl-2-picrylhydrazyl (DPPH) value and the reducing power value of egg yolk, but it linearly increased ( P < 0.05) the feed conversion rate, ovary malondialdehyde (MDA) content of laying hens, and the protein carbonyl content of egg yolk. Tea polyphenol supplementation increased ( P < 0.05) the serum T-AOC, serum superoxide dismutase (SOD), liver SOD, liver GSH-Px, ovary SOD, GSH-Px, the expression of antioxidant-related genes of laying hens, albumen height, Haugh unit, DPPH value and the majority free amino acids of egg yolk, but it decreased ( P < 0.05) the serum MDA content of laying hens, MDA and protein carbonyl of egg yolk. In conclusion, the ageing corn significantly reduced the performance, egg quality, antioxidant status and egg antioxidant capacity of laying hens, while TPP supplementation partially counteracted the adverse effects, especially antioxidant status and egg antioxidant capacity of laying hens.

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“…Free fatty acids in maize are easily oxidized, producing lipid hydroperoxides, which affects catalase (CAT) and peroxidase (POD) activities [6]. The addition of dietary aged maize increases the amount of exogenous reactive oxygen species (ROS) and leads to lipid peroxidation, which may cause oxidative stress with negative impacts on animal health [7,8,9,10]. However, Mitchell and Beadles [11] reported that when maize was stored from 730 to 1020 d, there was no consistent or significant deterioration in the digestibility or the biological value of the maize when fed to rats.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Aged Maize with Oxidized Fish Oil on Growth Performance, Antioxidant Capacity and Intestinal Health in Weaned Piglets

Luo

Chen

Tian

et al. 2019

Animals

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Simple SummaryIn China, large quantities of maize are stored in grain depots for two years or more to mitigate the risk of natural disasters impacting feed supplies. However, it is unknown whether the use of long-term stored maize in diets will impair growth performance of piglets, and whether additional dietary oxidants would further exacerbate the effects. This study investigates the effects of dietary aged maize with the supplementation of different levels of oxidized fish oil on growth performance, nutrient digestibility, serum antioxidant activity and gut health in piglets and tries to provide a theoretical foundation for the better use of aged maize in swine production. The results of this study showed that aged maize had no significant effect on growth performance, diarrhea and nutrient digestibility of the piglets, but it did reduce serum antioxidant capacity. When oxidized fish oil was added, aged maize reduced serum antioxidant capacity further, inhibited the expressions of genes related to intestinal nutrient transport, promoted intestinal inflammation, and also reduced the apparent total tract digestibility (ATTD) of nutrients, increased diarrhea and finally reduced the growth performance of piglets. Thus, the use of aged maize in the diet of the piglets may be not feasible, especially when other oxidation-inducing factors existed, which would exacerbate the negative effects of the aged maize.AbstractThis study aimed to determine the effects of dietary aged maize with supplementation of different levels of oxidized fish oil on growth performance, nutrient digestibility, serum antioxidant activity and gut health in piglets. Forty-two piglets were arranged in 2 × 3 factorial treatments in a complete randomized block design with seven replicates per treatment and one pig per replicate for 28 d. Diets included twp types of maize (normal maize or aged maize) and three levels of oxidized fish oil (OFO) (3% non-oxidized fish oil (0% OFO), 1.5% OFO and 1.5% non-oxidized fish oil (1.5% OFO), and 3% OFO (3% OFO). Results showed that dietary aged maize did not affect growth performance, diarrhea, and the apparent total tract digestibility (ATTD) of nutrients in piglets (p > 0.05). However, aged maize increased malonaldehyde (MDA) content and decreased total antioxidant capacity (T-AOC) in serum on both 14th and 28th days (p < 0.05) compared to the normal maize groups. Meanwhile, compared with normal maize, dietary aged maize showed a slight, but not significant (p > 0.10) decrease in total superoxide dismutase (T-SOD) activity and VE content in serum on the 14th day. In addition, aged maize significantly decreased GLUT2 mRNA expression (p < 0.05) and tended to increase (p < 0.10) TNF-α and IL-6 mRNA expression in jejunal mucosa. Compared with non-oxidized fish oil, oxidized fish oil resulted in the decrease of the 14–28 d and 0–28 d ADG, as well as the ATTD of dry matter (DM), ether extract (EE), organic matter (OM) (p < 0.05), whereas the increase in diarrhea index (p < 0.05) and F/G of the whole period (p < 0.0...

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Effects of vitamin E supplementation on performance, serum biochemical parameters and fatty acid composition of egg yolk in laying hens fed a diet containing ageing corn

Cited by 14 publications

References 33 publications

Thyme (Thymbra spicata L.), rosemary (Rosmarinus officinalis L.) and vitamin E supplementation of laying hens

Thyme (Thymbra spicata L.), rosemary (Rosmarinus officinalis L.) and vitamin E supplementation of laying hens

Tea polyphenols increase the antioxidant status of laying hens fed diets with different levels of ageing corn

Effects of Dietary Aged Maize with Oxidized Fish Oil on Growth Performance, Antioxidant Capacity and Intestinal Health in Weaned Piglets

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