Effect of Plant-Based Feed Additives on Egg Quality and Yolk Oxidative Stability in Laying Hens
Keywords:
dietary supplementation, egg characteristics, garlic, onion, paprika, PUFAsAbstract
The aim of this study was to evaluate the effects of plant-based feed additives on egg quality, yolk oxidative status, and fatty acid composition in laying hens. The experiment lasted 56 days and involved ISA Brown hens assigned to seven treatments: a control diet and six diets supplemented with garlic, onion, or paprika at 2.5 or 5 g/kg feed. Each treatment consisted of six cages with two hens per cage. Eggs were collected every 14 days (days 14, 28, 42, and 56). Dietary supplementation did not significantly affect most egg morphometric traits, indicating that the tested additives did not impair overall egg quality. However, yolk color was significantly enhanced in the paprika groups, particularly at the higher inclusion level. Yolk oxidative status was also improved, as shown by reduced malondialdehyde values and increased total antioxidant capacity, mainly in the paprika groups and secondarily in the onion groups, while the highest total phenolic content was observed in the paprika high group. In addition, total polyunsaturated fatty acids and omega-6 fatty acids were significantly increased in the supplemented groups. Overall, paprika, especially at 5 g/kg, showed the most pronounced beneficial effects.
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