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Wójcik M, Grabowski S, Jarosz ŁS, Szymczak B, Longo V, della Croce CM, Hejdysz M, Cieślak A, Gruszczyński K, Marek A. Liver Antioxidant Capacity and Steatosis in Laying Hens Exposed to Various Quantities of Lupin ( Lupinus angustifolius) Seeds in the Diet. Antioxidants (Basel) 2024; 13:251. [PMID: 38397849 PMCID: PMC10886069 DOI: 10.3390/antiox13020251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 02/14/2024] [Accepted: 02/15/2024] [Indexed: 02/25/2024] Open
Abstract
Despite the many beneficial properties of legume plants, their use in diets for poultry is limited by the presence of antinutritional factors. The aim of the study was to determine the activity of DT-diaphorase, ethoxycoumarin O-deethylase, and catalase, and the concentration of malondialdehyde in liver tissue, as well as the activity of SOD and CAT in the serum of Hy-line Brown hens fed a diet supplemented with various doses of Lupinus angustifolius seeds. The results indicate that the use of large amounts of lupin in the diet resulted in an increase in MDA concentration in the liver and the lipid vacuolization of hepatocytes. A significant increase in DTD activity was observed in chickens receiving 15% lupin. Regardless of lupin dose, no increase in SOD activity was observed in chicken serum after 33 days of the experiment. From the 66th day of the experiment, an increase in catalase activity in the serum of laying hens was observed, while low activity of this enzyme was found in the liver. It can be concluded that the short-term use of lupin in the diet of laying hens does not affect the activity of antioxidant enzymes and, therefore, does not affect the oxidative-antioxidant balance of their body.
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Affiliation(s)
- Marta Wójcik
- Sub-Department of Pathophysiology, Department of Preclinical of Veterinary Sciences, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland; (M.W.); (B.S.); (K.G.)
| | - Sebastian Grabowski
- Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Głęboka 30, 20-612 Lublin, Poland;
| | - Łukasz S. Jarosz
- Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Głęboka 30, 20-612 Lublin, Poland;
| | - Bartłomiej Szymczak
- Sub-Department of Pathophysiology, Department of Preclinical of Veterinary Sciences, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland; (M.W.); (B.S.); (K.G.)
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Via Moruzzi 1, 56124 Pisa, Italy; (V.L.); (C.M.d.C.)
| | - Clara Maria della Croce
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Via Moruzzi 1, 56124 Pisa, Italy; (V.L.); (C.M.d.C.)
| | - Marcin Hejdysz
- Department of Animal Breeding and Product Quality Assessment, Poznań University of Life Sciences, Wołynska 33, 60-637 Poznań, Poland;
| | - Adam Cieślak
- Department of Animal Nutrition and Feed Management, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland;
| | - Kamil Gruszczyński
- Sub-Department of Pathophysiology, Department of Preclinical of Veterinary Sciences, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland; (M.W.); (B.S.); (K.G.)
| | - Agnieszka Marek
- Department of Preventive Veterinary and Avian Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-950 Lublin, Poland;
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Kim HJ, Kim HS, Yun YS, Shin H, Lee WD, Son J, Hong EC, Jeon IS, Kang HK. Microbiome Changes in Layer Pullets Reared in Floor Pens along the Growth Period. Life (Basel) 2023; 13:2302. [PMID: 38137903 PMCID: PMC10745048 DOI: 10.3390/life13122302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
The gastrointestinal tract microbiome is essential for regulating nutrient absorption, gut immune function, and host growth and development. In the present study, we characterized the development of ileum and cecum microbiota in pullets throughout the rearing period, encompassing a period from the day of hatching to 18 weeks of age. The growth performance and intestinal microbiome (ileum and cecum) of pullets were analyzed at 1, 5, 11, and 18 weeks of age. The richness of the ileum and cecum bacterial communities (alpha diversity) was higher in pullets at 18 weeks of age than in those at 1 and 5 weeks of age. Microbiota from weeks 1, 5, 11, and 18 were distinctly grouped in a NMDS plot, representing beta diversity within the ileum. However, the results for cecum microbiota did not reveal evident separation among the different age groups in the weighted UniFrac. In conclusion, our findings demonstrate variations and diversification in ileum and cecum microbiota across different rearing stages in pullets. These insights have the potential to inform the development of nutritional strategies that promote gut health and contribute to the improved development of pullets.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Hwan-Ku Kang
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Republic of Korea; (H.-J.K.); (H.-S.K.); (Y.-S.Y.); (W.-D.L.); (I.-S.J.)
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Joat N, Bajagai YS, Van TTH, Stanley D, Chousalkar K, Moore RJ. The temporal fluctuations and development of faecal microbiota in commercial layer flocks. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2023; 15:197-209. [PMID: 38023383 PMCID: PMC10679818 DOI: 10.1016/j.aninu.2023.07.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 07/02/2023] [Accepted: 07/28/2023] [Indexed: 12/01/2023]
Abstract
The microbiota of the gastrointestinal tract influences gut health, which in turn strongly impacts the general health and productivity of laying hens. It is essential to characterise the composition and temporal development of the gut microbiota in healthy layers raised under different management systems, to understand the variations in typical healthy microbiota structure, so that deviations from this might be recognised and correlated with production and health issues when they arise. The present investigation aimed to study the temporal development and phylogenetic composition of the gut microbiota of four commercially raised layer flocks from hatch to end of the production cycle. Non-intrusive faecal sampling was undertaken as a proxy to represent the gut microbiota. Sequencing of 16S rRNA gene amplicons was used to characterise the microbiota. Beta diversity analysis indicated that each faecal microbiota was different across the four flocks and had subtly different temporal development patterns. Despite these inter-flock differences, common patterns of microbiota development were identified. Firmicutes and Proteobacteria were dominant at an early age in all flocks. The microbiota developed gradually during the rearing phase; richness and diversity increased after 42 d of age and then underwent significant changes in composition after the shift to the production farms, with Bacteroidota becoming more dominant in older birds. By developing a more profound knowledge of normal microbiota development in layers, opportunities to harness the microbiota to aid in the management of layer gut health and productivity may be more clearly seen and realised.
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Affiliation(s)
- Nitish Joat
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, South Australia, 5371, Australia
| | - Yadav S. Bajagai
- Institute for Future Farming Systems, Central Queensland University, Rockhampton, Queensland, 4701, Australia
| | - Thi Thu Hao Van
- School of Science, RMIT University, Bundoora, Victoria, 3083, Australia
| | - Dragana Stanley
- Institute for Future Farming Systems, Central Queensland University, Rockhampton, Queensland, 4701, Australia
| | - Kapil Chousalkar
- School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, South Australia, 5371, Australia
| | - Robert J. Moore
- School of Science, RMIT University, Bundoora, Victoria, 3083, Australia
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Vlaicu PA, Untea AE, Varzaru I, Saracila M, Oancea AG. Designing Nutrition for Health-Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations. Foods 2023; 12:4001. [PMID: 37959120 PMCID: PMC10650119 DOI: 10.3390/foods12214001] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 10/23/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
This review delves into the concept of nutrition by design, exploring the relationship between poultry production, the utilization of dietary by-products to create functional foods, and their impact on human health. Functional foods are defined as products that extend beyond their basic nutritional value, offering potential benefits in disease prevention and management. Various methods, including extraction, fermentation, enrichment, biotechnology, and nanotechnology, are employed to obtain bioactive compounds for these functional foods. This review also examines the innovative approach of enhancing livestock diets to create functional foods through animal-based methods. Bioactive compounds found in these functional foods, such as essential fatty acids, antioxidants, carotenoids, minerals, vitamins, and bioactive peptides, are highlighted for their potential in promoting well-being and mitigating chronic diseases. Additionally, the review explores the functionality of food components within these products, emphasizing the critical roles of bioaccessibility, bioactivity, and bioavailability in promoting health. The importance of considering key aspects in the design of enhanced poultry diets for functional food production is thoroughly reviewed. The safety of these foods through the establishment of regulations and guidelines was reviewed. It is concluded that the integration of nutrition by design principles empowers individuals to make informed choices that can prioritize their health and well-being. By incorporating functional foods rich in bioactive compounds, consumers can proactively take steps to prevent and manage health issues, ultimately contributing to a healthier society and lifestyle.
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Affiliation(s)
- Petru Alexandru Vlaicu
- Feed and Food Quality Department, National Research and Development Institute for Animal Nutrition and Biology, 077015 Balotesti, Romania; (A.E.U.); (I.V.); (M.S.); (A.G.O.)
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Zhang L, Wang E, Peng G, Wang Y, Huang F. Comprehensive Proteome and Acetyl-Proteome Atlas Reveals Hepatic Lipid Metabolism in Layer Hens with Fatty Liver Hemorrhagic Syndrome. Int J Mol Sci 2023; 24:ijms24108491. [PMID: 37239836 DOI: 10.3390/ijms24108491] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/28/2023] Open
Abstract
The feeding of high-energy and low-protein diets often induces fatty liver hemorrhagic syndrome (FLHS) in laying hens. However, the mechanism of hepatic fat accumulation in hens with FLHS remains uncertain. In this research, a comprehensive hepatic proteome and acetyl-proteome analysis was performed in both normal and FLHS-affected hens. The results indicated that the upregulated proteins were primarily associated with fat digestion and absorption, the biosynthesis of unsaturated fatty acids, and glycerophospholipid metabolism, while the downregulated proteins were mainly related to bile secretion and amino acid metabolism. Furthermore, the significant acetylated proteins were largely involved in ribosome and fatty acid degradation, and the PPAR signaling pathway, while the significant deacetylated proteins were related to valine, leucine, and isoleucine degradation in laying hens with FLHS. Overall, these results demonstrate that acetylation inhibits hepatic fatty acid oxidation and transport in hens with FLHS, and mainly exerts its effects by affecting protein activity rather than expression. This study provides new nutritional regulation options to alleviate FLHS in laying hens.
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Affiliation(s)
- Li Zhang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Enling Wang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Peng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yi Wang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Feiruo Huang
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Muir WI, Akter Y, Bruerton K, Groves PJ. The role of hen body weight and diet nutrient density in an extended laying cycle. Poult Sci 2022; 102:102338. [PMID: 36521298 PMCID: PMC9758487 DOI: 10.1016/j.psj.2022.102338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022] Open
Abstract
The egg production (EP), egg quality and health of heavier or lighter hens fed a diet of either higher nutrient density (HND) or lower nutrient density (LND) during early lay, was assessed at very late lay. Based on their body weight (BW) at 18 wk of age (WOA) ISA Brown pullets were allocated as either heavier weight (HW; average 1.65 kg) or lighter weight (LW: average 1.49 kg). Half of each BW group received the HND (2,901 kcal/kg; 17.6% crude protein (CP) or LND (2726 kcal/kg, 16.4% CP) diet from 18 to 24 WOA. From 25 to 90 WOA all birds received identical early, then mid and late-lay diets. Hen BW was measured after peak-lay (36 WOA) and at 90 WOA. At 89 WOA and across 18 to 36 and 18 to 89 WOA feed intake (FI), EP, egg mass (EM), and feed conversion ratio (FCR) were calculated. Eggshell quality, breast score, relative ovary weight and liver and bone health were evaluated in very late lay. Differences in BW continued to 90 WOA. At 36 WOA HW hens produced heavier eggs, and had higher 18 to 36 WOA cumulative FI, EM (P < 0.001) and FCR (P < 0.05). When 89 WOA HW birds consumed more feed (P < 0.001) but EP, EM and FCR did not differ from LW hens. Cumulatively, 18 to 89 WOA FI and EM were higher for HW hens (P < 0.05), but cumulative EP and FCR was not different. The early-lay HND diet improved very late lay eggshell thickness (P < 0.05) and shell breaking strength (P = 0.05). Lighter hens fed HND and HW hens fed LND diet produced heavier eggs, higher relative oviduct weight and lower liver lipid peroxidase in very late lay (P < 0.05). Bone strength did not differ, but LW hens had higher femoral manganese and zinc (P < 0.05), lowering their likelihood of osteoporosis. Overall LW hens sustained EP throughout a longer laying cycle with beneficial bone characteristics. The HND diet improved eggshell strength and, in LW hens reduced hepatic oxidation.
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Affiliation(s)
- Wendy Isabelle Muir
- School of Life and Environmental Sciences, Poultry Research Foundation, Faculty of Science, The University of Sydney, Camden, NSW 2570, Australia,Corresponding author:
| | - Yeasmin Akter
- School of Life and Environmental Sciences, Poultry Research Foundation, Faculty of Science, The University of Sydney, Camden, NSW 2570, Australia
| | | | - Peter John Groves
- Sydney School of Veterinary Science, Poultry Research Foundation, Faculty of Science, The University of Sydney, Camden, NSW 2570, Australia
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Barszcz M, Tuśnio A, Taciak M. Poultry nutrition. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Abstract
Nutrition is the most important environmental factor affecting development, health status, growth performance and profitability of poultry production. Feeds for poultry constitute up to 70–75% of total production costs. Poultry nutrition differs considerably from that of other livestock, which is determined by the specific anatomy of the gastrointestinal tract. Protein, energy, fat, fiber, minerals, vitamins, and water are of basic importance for poultry nutrition and their content in feeds must cover the requirement that differ depending on the bird’s age and species. In general, feed protein must be of good value including the content of essential amino acids. Among them lysine, methionine, cysteine, threonine and tryptophan are the limiting ones. The main ingredient of poultry feeds are cereal grains, i.e. wheat and maize, which predominantly constitute an energy source because their protein content is insufficient for birds. Because of that cereals cannot be the only feed for poultry and must be combined with protein sources such as soybean or rapeseed meal, legume seeds or protein concentrates. Despite birds’ requirement for nutrients and chemical composition of feeds are well known, nutrition must face many problems. One of the most important issues is to find alternatives to antibiotic growth promoters.
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Affiliation(s)
- Marcin Barszcz
- Department of Animal Nutrition , The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences , Instytucka 3, 05-110 Jabłonna , Poland
| | - Anna Tuśnio
- Department of Animal Nutrition , The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences , Instytucka 3, 05-110 Jabłonna , Poland
| | - Marcin Taciak
- Department of Animal Nutrition , The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences , Instytucka 3, 05-110 Jabłonna , Poland
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Mesas AE, Fernández-Rodríguez R, Martínez-Vizcaíno V, López-Gil JF, Fernández-Franco S, Bizzozero-Peroni B, Garrido-Miguel M. Organic Egg Consumption: A Systematic Review of Aspects Related to Human Health. Front Nutr 2022; 9:937959. [PMID: 35811992 PMCID: PMC9263557 DOI: 10.3389/fnut.2022.937959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Accepted: 05/30/2022] [Indexed: 12/18/2022] Open
Abstract
Consumption of organic foods has increased recently, but evidence about their potential health benefits is still limited. This systematic review aims to synthesize the available scientific evidence on the association between organic egg consumption and human health. We searched for peer-reviewed articles on this subject indexed in the MEDLINE, EMBASE, Web of Science and Cochrane Library databases from the inception date to April 13, 2022. This review was based on PRISMA guideline recommendations. Three studies on organic egg consumption in humans were included. After 8 weeks of consuming organic eggs, one randomized crossover trial found that participants had higher serum concentrations of the beta-carotene lutein compared to the period without consuming organic eggs. Moreover, in a cross-sectional study with nationally representative data from Americans over the age of 50, it was found that consumption of organic eggs was associated with lower levels of the inflammatory markers C-reactive protein and cystine C compared with conventional eggs. Finally, in a cohort of children aged 0 to 2 years, no significant association was observed between consuming organic eggs and the risk of eczema. In conclusion, the evidence about the potential benefits of organic egg consumption and human health is promising but still requires further research. A human research agenda is proposed based on laboratory studies pointing out that organic eggs have a more desirable nutritional profile than conventional eggs.
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Affiliation(s)
- Arthur Eumann Mesas
- Health and Social Research Center, Universidad de Castilla-La Mancha, Cuenca, Spain
- Postgraduate Program in Public Health, Universidade Estadual de Londrina, Londrina, Brazil
| | - Rubén Fernández-Rodríguez
- Health and Social Research Center, Universidad de Castilla-La Mancha, Cuenca, Spain
- *Correspondence: Rubén Fernández-Rodríguez
| | - Vicente Martínez-Vizcaíno
- Health and Social Research Center, Universidad de Castilla-La Mancha, Cuenca, Spain
- Department of Nutrition, Faculty of Medicine, Universidad Autónoma de Chile, Talca, Chile
| | | | | | - Bruno Bizzozero-Peroni
- Health and Social Research Center, Universidad de Castilla-La Mancha, Cuenca, Spain
- Department of Physical Education and Health, Higher Institute of Physical Education, Universidad de la República, Rivera, Uruguay
| | - Miriam Garrido-Miguel
- Health and Social Research Center, Universidad de Castilla-La Mancha, Cuenca, Spain
- Faculty of Nursing, Universidad de Castilla-La Mancha, Albacete, Spain
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Muir WI, Akter Y, Bruerton K, Groves PJ. The influence of hen size and diet nutrient density in early lay on hen performance, egg quality and hen health in late lay. Poult Sci 2022; 101:102041. [PMID: 35952601 PMCID: PMC9372628 DOI: 10.1016/j.psj.2022.102041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/23/2022] [Accepted: 06/25/2022] [Indexed: 11/25/2022] Open
Abstract
The effect of hen size and diet nutrient density during early lay on egg production (EP) at 24 and 69 wk of age (WOA) and late lay egg quality and hen health was evaluated. Based on bodyweight (BW) at 18 WOA ISA Brown hens were assigned as heavier (HW; n = 120) or lighter weight (LW; n =120). Sixty birds from each BW group were fed an early-lay diet of higher nutrient density (HND), or lower nutrient density (LND) between 18 and 24 WOA. From 25 WOA all hens received the same early-lay diet and then from 40 WOA the mid-lay diet. Hen average daily feed intake (ADFI), hen-day EP, egg weight (EW), egg mass (EM), and feed conversion ratio (FCR) were assessed at 24 and 69 WOA. Between 66 and 70 WOA eggshell and internal egg quality was evaluated and at 70 WOA BW, liver and bone health were assessed. At 24 WOA BW was highest in HW birds and birds receiving the HND diet (P < 0.01). Concurrently ADFI, and FCR were higher and hen-day EP was lower in HW compared to LW birds (P < 0.05). The HND diet resulted in lower ADFI and FCR at 24 WOA, but higher EW and EM compared to the LND diet (P < 0.01). At 69 WOA HW birds had higher ADFI, EW (P < 0.02) and heavier 70 WOA BW compared to LW hens. The lower FCR of the LW birds at 69 WOA was approaching significance (P = 0.054). Hen weight and diet density did not affect 69 WOA egg production. Between 18 and 69 WOA cumulative FI and EM were higher in HW hens (P < 0.01) than LW hens, as was cumulative FCR (P = 0.053). Hen weight and diet density did not alter 66–70 WOA internal egg quality, but the HND diet generated thicker eggshells and higher eggshell breaking strength (P < 0.05). Seventy WOA liver health, keel curvature and femur breaking strength did not differ. Overall LW hens had lower FCR than HW hens and the early-lay HND diet facilitated improved eggshell integrity during late lay compared to the LND diet.
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Patt A, Halle I, Dudde A, Olbrich A, Sieburg-Rockel J, Krause ET. Influence of different dietary fibre contents in the diet on feather pecking, locomotor activity and performance of laying hens. Br Poult Sci 2022; 63:571-580. [PMID: 35543708 DOI: 10.1080/00071668.2022.2076212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
1. This trial investigated the effects of three diets with increasing proportions of insoluble dietary fibre (3%, 6% and 9%) but with similar metabolisable energy on behaviour, plumage condition and laying performance of Lohmann Tradition hens.2. At 21 weeks of age, four groups of 20 hens each (= four replicates/treatment) were randomly assigned to one of the three feeding treatments and exclusively fed with their assigned feed until the end of the laying period.3. Severe feather pecking decreased with increasing fibre content (3%: 0.78 pecks/30min/hen, 6%: 0.31, 9%: 0.12; P<0.0001). In contrast, no effect of fibre was seen for gentle feather pecking (P=0.19) and aggressive pecking (P=0.84). The number of free feathers in the littered area increased with increasing fibre content (3%: 0.06 feathers/625cm2/hen, 6%: 0.09, 9%: 0.16; P=0.0074). Over time plumage quality worsened in all hens, but was consistently better with increasing fibre content (fibre content x sampling period; P<0.0001). Locomotor activity was similar across all treatments, except for a slight decrease in hens fed the 3% fibre diet at the end of the experimental period. No effect of fibre content on hens' weight (P=0.75) was detectable. Similarly, performance did not differ between hens fed varying dietary fibre.4. The results supported the assumption that increasing dietary fibre helps to reduce the risk for the occurrence of feather pecking in laying hens, i.e., improve well-being, while having no negative effects on performance.
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Affiliation(s)
- Antonia Patt
- Friedrich-Loeffler-Institut, Institute of Animal Welfare and Animal Husbandry, Dörnbergstr. 25/27, 29223 Celle, Germany
| | - Ingrid Halle
- Friedrich-Loeffler-Institut, Institute of Animal Nutrition, Bundesallee 37, 38116 Braunschweig, Germany
| | - Anissa Dudde
- Friedrich-Loeffler-Institut, Institute of Animal Welfare and Animal Husbandry, Dörnbergstr. 25/27, 29223 Celle, Germany
| | - Andrea Olbrich
- Thünen Institut, Institute of Wood Research, Leuschnerstr. 91, 21031 Hamburg-Bergedorf, Germany
| | - Jördis Sieburg-Rockel
- Thünen Institut, Institute of Wood Research, Leuschnerstr. 91, 21031 Hamburg-Bergedorf, Germany
| | - E Tobias Krause
- Friedrich-Loeffler-Institut, Institute of Animal Welfare and Animal Husbandry, Dörnbergstr. 25/27, 29223 Celle, Germany
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11
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Zurak D, Slovenec P, Janječić Z, Bedeković XD, Pintar J, Kljak K. Overview on recent findings of nutritional and non-nutritional factors affecting egg yolk pigmentation. WORLD POULTRY SCI J 2022. [DOI: 10.1080/00439339.2022.2046447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- D. Zurak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - P. Slovenec
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - Z. Janječić
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - X, D. Bedeković
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - J. Pintar
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - K. Kljak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
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12
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Ugwuoke CU, Omeje BA, Okadi AO, Ugwuowo L, Ikehi ME, Ekenta LU, Ejiofor TE, Osinem EC. Performance of Isa-Brown Layers and the Atomic Absorption Spectrophotometer of the Mineral Content of Eggs Produced by Moringa oleifera Leaf Powder Supplementation. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2021-1552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Shini S, Bryden WL. Probiotics and gut health: linking gut homeostasis and poultry productivity. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20701] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The use of probiotics in poultry production has increased rapidly, and this movement has been promoted by global events, such as the prohibition or decline in the use of antibiotic growth promotants in poultry feeds. There has been a persistent search for alternative feed additives, and probiotics have shown that they can restore the composition of the gut microbiota, and produce health benefits to the host, including improvements in performance. Probiotics have shown potential to increase productivity in poultry, especially in flocks challenged by stressors. However, the outcomes of probiotic use have not always been consistent. There is an increasing demand for well defined products that can be applied strategically, and currently, probiotic research is focusing on delineating their mechanisms of action in the gut that contribute to an improved efficacy. In particular, mechanisms involved in the maintenance and protection of intestinal barrier integrity and the role of the gut microbiota are being extensively investigated. It has been shown that probiotics modulate intestinal immune pathways both directly and through interactions with the gut microbiota. These interactions are key to maintaining gut homeostasis and function, and improving feed efficiency. Research has demonstrated that probiotics execute their effects through multiple mechanisms. The present review describes recent advances in probiotic use in poultry. It focuses on the current understanding of gut homeostasis and gut health in chickens, and how it can be assessed and improved through supplementation of poultry diets with probiotics in poultry diets. In particular, cellular and molecular mechanisms involved in the maintenance and protection of gut barrier structure and function are described. It also highlights important factors that influence probiotic efficacy and bird performance.
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