Effects of dietary chondroitin sulfate(CS)supplementation on CS content in eggs and egg quality in caged north China Chai hens
LIU Quanrui
XIE Ailing
LIU Dingkuo
LI Yuan
REN Chaoqi
ZHAO Xin
LI Liuan
YU Xiaoxue
Abstract：This study aimed to investigate the effects of dietary chondroitin sulfate(CS)supplementation on CS content in eggs,egg quality in laying hens.A total of 210 seventy-week-old north China Chai hens were randomly divided into five groups,each with 14 replicates,and three hens per replicate.The control group was fed a basal diet,while groups 1～4 were supplemented with 0.25%,0.50%,1.00%,and 2.00%CS in the basal diet,respectively.The trial lasted 28 days.The results showed that on the 14th day,yolk CS content in the 0.25%CS group was significantly lower than in the control group(P<0.05).On the 28th day,yolk CS content in the 0.50%and 1.00%CS groups was significantly higher than in the control group(P<0.05).On the 7th day,egg white CS content in the 0.25%and 0.50%CS groups was significantly higher than in the control group(P<0.05).On the 28th day,the egg white ratio in the 1.00%and 2.00%CS groups was significantly higher than in the control group(P<0.05).The 0.25%and 0.50%CS groups exhibited significantly lower eggshell specific gravity and eggshell color compared to the control group(P<0.05).Yolk color in the 2.00%CS group was significantly higher than in other groups(P<0.05).Haugh units in the 0.50%,1.00%,and 2.00%CS groups was significantly higher than in the control and 0.25%CS groups(P<0.05).The study suggests that adding 1.00%or 2.00%CS to layer diets increases yolk CS content,while 2.00%CS enhances yolk color and Haugh units.A comprehensive evaluation recommends a CS supplementation level of 1.00%in laying hens diets.
Keywords：laying henschondroitin sulfatefunctional eggsegg quality
Publication Date：2025-03-16
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 34-37 )