The Effect of Grape Seed Extract and Yeast Culture on Both Cholesterol Content of Egg Yolk and Performance of Laying Hens
2018
Sun, Peipei | Lu, Yao | Cheng, Huafen | Song, Daijun
This study was conducted to investigate the effects of grape seed extract (GSE) and yeast culture (YC) on average daily feed intake (ADFI), feed/egg ratio (F/E), laying rate, average egg weight (AEW), and cholesterol content of egg yolk in laying hens. A total of 640 “Hy-Line Brown” laying hens aged 25 wk were assigned to 4 dietary treatment groups in a completely randomized design. Each group consisted of 5 replicates with 32 layers. The preliminary test lasted for 6 d and the experiment lasted for 48 d. Laying hens in group 1 were fed with basal diet as a control group, and laying hens in groups 2–4 were fed with basal diet supplemented with GSE, YC, and GSE+YC, respectively. The results showed that cholesterol content of egg yolk was significantly reduced by diets supplemented with GSE and GSE+YC (P < 0.05). The laying rate was significantly increased by diets supplemented with GSE+YC compared with other 3 groups (P < 0.05). The AEW in all treatments were significantly decreased compared with the control group (P < 0.05). Nevertheless, the results showed that there were no significant differences in all groups on ADFI and F/E (P > 0.05). This study demonstrated that GSE and YC had no obvious effect on ADFI and F/E of laying hens, but significantly influenced the laying rate, AEW, and cholesterol content of egg yolk.
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