Effects of Bamboo Vinegar on Production Performance, Egg Quality, Antioxidant Status, and Serum Biochemistry of Laying Hens in Summer

Abstract

ABSTRACT This study investigated the effects of bamboo vinegar (BV) on production performance, egg quality, antioxidant status, and serum biochemical parameters of laying hens during summer. One hundred twenty 36-week-old Hy-Line Brown laying hens were randomly assigned to 4 groups, with 30 hens per group. The control group was fed a basal diet and 1 mL/kg, 5 mL/kg, and 10 mL/kg BV were added to the basal diet of the 0.1% BV, 0.5% BV and 1.0% BV groups, respectively. The experiment lasted 30 days and showed that the production performance was not significantly affected by the addition of BV (p>0.05). Egg shape index and glutathione peroxidase activity in serum in BV-supplemented groups were significantly increased (p<0.05). The total protein and the albumin content in the 0.1% BV, 0.5% BV, and 1.0% BV groups were significantly increased compared to the control group (p<0.05). These results suggested that dietary BV could improve the antioxidant capacity and the egg shape index of laying hens in summer.

Keywords

• Bamboo vinegar
• egg quality
• antioxidant
• laying hen