Effects of compound honeysuckle extract on antioxidation,egg quality and flavor of laying hens

XIONG Ai-jun; ZOU Xin-hua; ZHANG Zeng-yu; HUANG Ming-yuan; XIANG Jiang-bo

doi:10.13557/j.cnki.issn1002-2813.2024.21.011

Abstract：The experiment aimed to study the effects of compound honeysuckle extract on the antioxidant capacity,egg quality,and flavor of laying hens.A total of 1 552 healthy 400-day-old Jingfen No.6 laying hens were randomly divided into two groups,with four replicates per group,each containing 194 laying hens.The control group was fed a basic diet,while the experimental group was supplemented with 0.3％compound honeysuckle extract in the basic diet.The pre-trial period lasted for seven days and the formal experimental period lasted for 56 days.The results showed that there is no significant difference in production performance between the two groups(P＞0.05),but the experimental group's egg Haugh units were extremely higher than those of the control group(P＜0.01).Compared to the control group,the experimental group had significantly lower levels of malondialdehyde(MDA)in the serum(P＜0.05)and extremely higher activity of glutathione peroxidase(GSH-Px)(P＜0.01).The concentrations of serine,methionine,and arginine in egg white of experimental group were significantly higher than those of control group(P＜0.05),and the content of isoleucine was significantly lower than that of control group(P＜0.05).The experimental group's egg yolks had significantly higher levels of saturated fatty acids,unsaturated fatty acids,and monounsaturated fatty acids than the control group(P＜0.05),and the total fatty acid was extremely higher(P＜0.01).The types of yolk volatile substances and aldehyde content in experimental group were higher than those in control group.The study indicates that adding 0.3％compound honeysuckle extract to the feed can improve the antioxidant capacity of the laying hens and the quality of the eggs,affect the content of volatile substances in the egg yolk,and enhance the taste of the eggs.