The Effects of Licorice (Glycyrrhriza glabra) Root on Performance, Some Serum Parameters and Antioxidant Capacity of Laying Hens

Abstract

The current study was conducted to determine the effects of the licorice root (Glycyrrhriza glabra) in laying hens diets on performance, egg cholesterol, some plasma parameters and antioxidant capacity. One hundred, 40-week old laying hens were divided into four groups, each group consisted of 25 hens and were placed in individual cages. The mean of the initial body weight of laying hens was 1829.18±9.595 g. Commercial laying hen diet was supplemented with 0, 0.5, 1.0 and 2.0% levels of licorice root powder and four different dietary groups were formed. From the experimental findings, it was ascertained that the licorice root supplementation had no significant effect on egg weight and feed conversion ratio (p>0.05), but feed consumption decreased with increasing licorice root (p<0.05).Egg yield was recorded as 88.94%, 89.56%, 86.82% and 85.02% in the groups of 0, 0.5, 1.0 and 2.0, respectively (p<0.05).Plasma low density lipoprotein (LDL) and egg yolk cholesterol level decreased with the addition of licorice root, while plasma high density lipoprotein (HDL) level was increased with licorice root addition (p<0.05). Licorice root addition had a positive effect on total antioxidant capacity (TAS) of plasma. It was determined that the total antioxidant capacity was increased by increasing amount of licorice root. From the overall findings, it can be concluded that licorice root could be used as a feed additive without any adverse effect on performance. It has been demonstrated that the licorice root enables the production of functional eggs.

Liquorice (glycyrrhiza glabra) herb as a poultry feed additive- A review

“…This decrease of LDL cholesterol has been attributed to the action of liquorice that protects LDL cholesterol from oxidation by inhibiting the enzymes like cyclooxygenase and lipoxygenase which in turn inhibit lipid peroxidation (Craig 1999). In another study, the supplementation of liquorice root powder at different levels in chicken diet resulted in significant increase in plasma HDL cholesterol, while no significant changes were observed in plasma LDL cholesterol, total cholesterol, and triglyceride in broiler chicken (Dogan et al 2018a).…”

“…The dietary supplementation of liquorice root extract or powder in broiler chicken and Japanese quails increased plasma glucose level in a dose dependent manner (Al-Daraji 2012; Dogan et al 2018a;Dogan et al 2018b). This increase in glucose level may be attributed to glycyrrhizin, a saponin glycoside, that is found to be sixty times sweeter than sucrose (Roshan et al 2012).…”

Use of Licorice (Glycyrrhiza glabra) Herb as a Feed Additive in Poultry: Current Knowledge and Prospects

“…A study performed on hundred 40-week-old laying hens showed that the diets supplemented with LE improved the production of functional eggs and modulated the productive performance of laying hens by lowering the egg cholesterol level, some plasma parameters (reduction in LDL and egg-yolk cholesterol level with an increase in the HDL level and total antioxidant capacity of plasma [61]. Scientific literature has witnessed the global impact of this herb on the performance, carcass traits, and meat quality of poultry, when their diet is supplemented with licorice ( G. glabra ) either in feed and/or in drinking water [6].…”

Development of Highly Sensitive Chemiluminescence Enzyme Immunostaining Assay to Determine Glycyrrhizin Content Using Anti-glycyrrhizin Monoclonal Antibody

“…4,5) The steric structure of the C-and E-rings of triterpenoids and the functional group at position C-30 are responsible for the taste of triterpenoids in licorice. 6) GL is an important pharmacological compound because it exhibits antiviral, 7,8) antioxidant, 9,10) anti-atopic dermatitis, 11) anti-inflammatory, 12) and immunomodulatory activity 13) ; prevents cancer metastasis and chemoresistance 14) ; and protects against glucocorticoidinduced osteoporosis. 15) From the perspective of pharmacokinetics, the bioavailability of GL is low 16) because it is metabolized to its corresponding aglycone with or without chemical modification by several enterobacteria resulting in metabolites with various actions.…”