Brazilian Journal of Poultry Science (Jul 2023)

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

  • K Wang,
  • M Yan,
  • M Xi,
  • G Han,
  • Y Li,
  • Y Cui,
  • C Li

DOI
https://doi.org/10.1590/1806-9061-2022-1749
Journal volume & issue
Vol. 25, no. 3

Abstract

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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.

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