Data/hora: 01/06/2024 02:28:18

Provedor de dados: | 89
País: | Brazil
Título: | Comparison of the Dietary Supplementation of Lactobacillus plantarum, and Fermented and Non-Fermented Artemisia Annua on the Performance, Egg Quality, Serum Cholesterol, and Eggyolk-Oxidative Stability During Storage in Laying Hens
Autores: | Lee,AR; Niu,KM; Lee,WD; Kothari,D; Kim,SK.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Artemisia annua L; Egg quality; Lactobacillus plantarum; Laying hens; Malondialdehyde.
Resumo: | ABSTRACT Artemisia annua L. is a widely distributed medicinal plant and well-known for treating malaria due to the artemisinin content. We previously found enhanced antioxidant and antibacterial activities of Lactobacillus plantarum-fermented A. annua dried leaves in vitro. The present study compared the effects of the dietary supplementation of L. plantarum, fermented (FA) or non-fermented (NFA) A. annua on laying performance, egg quality, serum cholesterol, and egg yolk oxidative stability during storage in 40-weeks-old Hy-Line Brown layers. In total, 180 layers were randomly allocated into four treatments for 6 weeks: basal diet (CON), basal diet + 0.5% L. plantarum only (LO), basal diet + 0.5% NFA, and basal diet + 0.5% FA. Each treatment comprised five replicates with nine birds each. Egg weight of NFA and FA groups were significantly higher as compared with the CON and LO groups (p&lt;0.01). The FA group displayed higher Haugh unit (HU) compared with the NFA group (p&lt;0.05). Eggshell color of the FA group was significantly increased compared with the other groups (p&lt;0.01). There was no significant difference in triglyceride, total cholesterol, HDL-cholesterol, and VLDL+LDL cholesterol among the different groups. During egg storage, the HU of FA groups was significantly increased as compared with the CON group after 3 weeks storage (p&lt;0.05). The malondialdehyde (MDA) content in the stored eggs was significantly lowered by feeding of FA as compared with the CON and LO groups (p&lt;0.05). Altogether, the fermented A. annua displayed positive effects in promoting egg quality of layers.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000400311
Editor: | Fundação APINCO de Ciência e Tecnologia Avícolas
Relação: | 10.1590/1806-9061-2018-0903
Formato: | text/html
Fonte: | Brazilian Journal of Poultry Science  v.21 n.4 2019
Fonte: | info:eu-repo/semantics/openAccess