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
| Autor: | S. K. Kim, A. R. Lee, K. M. Niu, W. D. Lee, Damini Kothari |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
malondialdehyde
food.ingredient Artemisia annua L Veterinary medicine Artemisia annua egg quality SF1-1100 chemistry.chemical_compound food Blood serum Yolk SF600-1100 Food science Eggshell Haugh unit biology Triglyceride Chemistry laying hens biology.organism_classification Malondialdehyde Animal culture QL1-991 Animal Science and Zoology Zoology Lactobacillus plantarum |
| Zdroj: | Brazilian Journal of Poultry Science, Vol 21, Iss 4 (2019) Brazilian Journal of Poultry Science v.21 n.4 2019 Brazilian Journal of Poultry Science Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) instacron:FACTA |
| ISSN: | 1806-9061 |
| Popis: | 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 |
| Databáze: | OpenAIRE |
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