Positive Effects of Resveratrol on Egg-Laying Ability, Egg Quality, and Antioxidant Activity in Hens

Abstract

SUMMARY: Resveratrol is a polyphenol known to have many beneficial biological activities. In our study, we investigated the effect of supplementing chicken feed with different concentrations of resveratrol. A total of 2,160 Jingfen white egg chickens in their 210-d old were selected for this study. They were randomly distributed into 4 diet groups with 6 replicates each. Each replicate group contained 90 chickens. Diets were supplemented with 1 of 4 doses of resveratrol: 0, 200, 400, and 800 mg/kg. Relative to that in controls, the egg production rate and mean daily food intake significantly increased upon 200 mg/kg resveratrol treatment (P < 0.05). The feed-to-egg ratio also significantly diminished in these animals (P < 0.05), as did the cull/death rate. Resveratrol was also linked with extended egg shelf lives and improved sensory scores. Supplementation with 400 mg/kg resveratrol significantly reduced levels of total serum cholesterol and triglycerides and activities of alanine transaminase and aspartate transaminase (P < 0.05). These results therefore show that 200 mg/kg resveratrol supplementation improved the performance of laying hens, whereas 400 mg/kg dose was associated with better lipid metabolism, reduced egg cholesterol content, extended egg shelf life, improved antioxidant activity, and improved egg sensory scores.

Keywords

• resveratrol
• laying hens
• egg quality
• antioxidant markers