The effects of micelle silymarin on growth performance, nutrient
utilisation, and blood profiles of weaning piglets

Zhang, Q.; Cho, S.; Kim, I. H.

doi:10.22358/jafs/170302/2023

Cited by 1 publication

(1 citation statement)

References 32 publications

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“…In contrast, Chumkam and Jintasataporn (2021) found that adding milk thistle to diets containing 150 ppm had no significant feed efficiency for egg production. such as improvement of overall gut health (Shanmugam et al, 2022;Zhang et al, 2023), efficient nutrient utilisation (Hossain et al, 2023), and ovarian characteristics (Jasim & Al-Jurany, 2023). The antioxidant properties of silymarin prevent intestinal adhesions (Parsaei et al, 2013) and increase pancreatic enzyme (lipase, amylase, and protease) functions, as well as increase digestive enzyme activity in intestinal cells (Srinivasan, 2005).…”

Section: Productive Performancementioning

confidence: 99%

Dietary inclusion of micelle silymarin enhances egg production, quality, and lowers blood cholesterol in Hy‐line brown laying hens

Khan,

Jeon,

Kim

2024

Animal Physiology Nutrition

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This study aimed to evaluate the effect of micelle silymarin (MS) supplementation on productive performance, egg quality, and blood biochemical parameters in laying hens. A total of 384 (Hy‐Line brown, 28‐week‐old) laying hens were randomly distributed into one of four dietary treatment groups (eight replication per treatment; 12 hens per replicate) for a 12‐week long feeding trial. Hens were fed a basal diet with the addition of 0%, 0.02%, 0.04%, and 0.06% of MS respectively. The results expressed that egg production percentage and egg weight were linearly (p < 0.05) enhanced at Weeks 0–6, 7–12, and 0–12, when 0%, 0.02%, 0.04%, and 0.06% of MS were added to laying hen diets. The feed conversion ratio and feed intake improved (p < 0.05) linearly at Weeks 0–6, 7–12, and 0–12 with increasing levels of MS supplementation in laying hens. The eggshell thickness and eggshell strength were linearly (p < 0.05) improved at weeks 4, 8, and 12 with an MS‐supplemented diet. Additionally, eggshell colour, Haugh unit, and albumin height had no significant (p > 0.05) difference throughout the experimental period with different levels of MS‐supplemented diet. The yolk colour of eggs showed significant (p < 0.05) differences at weeks 8 and 12 with levels of the MS‐supplemented diet. However, at the end of the trial, the blood profile indicated that cholesterol levels decreased (p < 0.05) linearly, and triglyceride levels showed a tendency to decrease (p < 0.10) with MS supplementation. In conclusion, increasing the level of MS addition in the laying hen diet improved the egg production percentage and egg quality, reducing cholesterol levels in Hy‐Line brown hens. However, this study indicates that MS can be added to the diet of laying hens up to 0.06% for improved egg production and egg quality.

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