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Janmohammadi H, Hosseintabar-Ghasemabad B, Oliyai M, Alijani S, Gorlov IF, Slozhenkina MI, Mosolov AA, Suarez Ramirez L, Seidavi A, Laudadio V, Tufarelli V, Ragni M. Effect of Dietary Amaranth ( Amaranthus hybridus chlorostachys) Supplemented with Enzyme Blend on Egg Quality, Serum Biochemistry and Antioxidant Status in Laying Hens. Antioxidants (Basel) 2023; 12:antiox12020456. [PMID: 36830014 PMCID: PMC9952584 DOI: 10.3390/antiox12020456] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/06/2023] [Accepted: 02/06/2023] [Indexed: 02/15/2023] Open
Abstract
A feeding trial was performed to assess the effects of dietary raw amaranth (Amaranthus hybridus chlorostachys) grain (RAG), with or without an enzyme blend, on the productive performance, blood biochemistry, and antioxidant status in laying hens. The trial was conducted following a completely randomized design by factorial method, including five levels of RAG (0, 10, 20, 30, and 40%, respectively) and two levels of enzyme blend (0 -E and 0.025 +E %). A total of 960 White Leghorn (Hy-line W-36) laying hens (56 weeks of age) were divided into 10 groups with eight repetitions, including 12 birds. The trial period was ten weeks. Results showed that RAG levels in feed (>10%) led to a significant decrease in blood total cholesterol (TC), but they also significantly decreased feed conversion ratio (FCR) (p ˂ 0.05) as measured by feed intake (FI), hen daily production (HDP), egg weight (EW), and mass (EM), leading to overall worse productivity compared to the control group. On the contrary, the addition of the enzyme blend led to an improvement in the investigated production traits (p ˂ 0.05), with the exception of HDP. The enzyme blend was also capable of recovering productive performance when combined with low concentrations of RAG (10%) (p ˂ 0.05), and RAG × enzyme blend groups showed the lowest values of TC (p ˂ 0.05). Moreover, the interaction effects for atherogenic index (LDL/HDL) indicated a significant and promising reduction in response to the addition of RAG both in the presence and absence of the enzyme blend (p ˂ 0.05), and this additive also significantly reduced levels of egg yolk cholesterol (p ˂ 0.05). In summary, the evidence gathered in this trial showed that dietary RAG had positive effects on egg quality characteristics, leading to the production of low-cholesterol eggs, and, at the same time, it may improve the health status of laying hens. Furthermore, the addition of an enzyme blend allowed feeding up to 10% RAG in the diet, leading to an optimal balance between animal productivity and the beneficial effects of RAG.
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Affiliation(s)
- Hossein Janmohammadi
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | | | - Majid Oliyai
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | - Sadegh Alijani
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | - Ivan Fedorovich Gorlov
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
| | - Marina Ivanovna Slozhenkina
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
| | | | - Lourdes Suarez Ramirez
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology, Veterinary Faculty, University of Las Palmas de Gran Canaria, 35412 Arucas, Spain
| | - Alireza Seidavi
- Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht 41335-3516, Iran
| | - Vito Laudadio
- Department of Precision and Regenerative Medicine and Jonian Area, University of Bari ‘Aldo Moro’, Valenzano, 70010 Bari, Italy
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area, University of Bari ‘Aldo Moro’, Valenzano, 70010 Bari, Italy
- Correspondence:
| | - Marco Ragni
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, 70126 Bari, Italy
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