Impact of bee bread supplementation on Japanese quails: laying performance, eggshell chemical composition and serum biochemistry

Abstract

Bee bread is exceptional product of the beehive by its composition and a unique production by honeybees. Since the legislation prohibits the use of growth stimulants in animal husbandry, there is a growing interest in improving the yield of meat and eggs, and its quality parameters after applying various natural products. The impacts of bee bread supplementation on laying performance, eggshell chemical composition, serum biochemical parameters of Japanese quails were studied. Antioxidant activity, polyphenols, flavonoids, phenolic acids from bee bread, feeding mixture and combination was determined. A total of 45 female quails were involved in the experiment. The quails were divided into three groups as follows: group with 0.2% addition of bee bread into feeding mixture (E1, n = 15), group with 0.6% addition of bee bread into feeding mixture (E2, n = 15), and the control without additives (C, n = 15). The groups were kept under the standard conditions. After 180 days the animals were slaughtered, blood samples were collected. Addition of 0.6% bee bread in group E2 significantly decreased TAG level compared to group E1, without affecting laying performance. We noticed significant increase in Cd, Pb levels in eggshell in group E1 compared to control group. On the other side, 0.6% addition of bee bread caused significant reduction in Pb, Cd levels in eggshell compared to group with 0.2% addition of bee bread. The incorporation of bee bread into feeding mixture added improved antioxidant activity along with polyphenols and flavonoids. The results indicate that the effect of bee bread was dose dependent. The effective dosage estimation of additives used in feed for Japanese quails plays important role.