Investigation of Egg Productivity, Egg Quality, Egg Storability, Organ Characteristics, Gut Microbiota, and Health Parameters with Different Addition Levels of Fermented Allium Tuberosum
2025
WD Lee | SG Moon | AR Lee | KI Kim | JI Kim | GW Ga | YG Kim | JY On | SW Jeon | SH Kim | MG Choi | SK Kim
ABSTRACT Allium tuberosum (Chinese chives; CC) contains large amounts of metabolites that have antibacterial, antioxidant, and anti-inflammatory properties. In our previous study, fermented CC was shown to improve physiological functions and have positive results in broilers. In this study, we investigated egg productivity, egg quality, blood parameters, organ and intestinal characteristics, and gut microbiota by adding solid-state fermented CC (FCC) to laying hen diets. A total of 120 laying hens (40-weeks-old) were randomly assigned to one of the three dietary treatment groups: (1) basal diet + carrier mixture (CM) 1.5% (CC juice concentration 0%; CON); (2) basal diet + 0.5% FCC + 1.0% CM (CC juice concentration 0.1%; FCC 0.1%); (3) basal diet + 1.5% FCC (CC juice concentration 0.3%; FCC 0.3%). Each treatment was designed with 10 replicates, and 4 hens were assigned to each replicate. The experiment lasted for 5 weeks. As a result, the FCC 0.1% group had a heavier egg weight, and the FCC 0.3% group had higher feed intake (p<0.05). However, feed conversion ratio (FCR) was similar in all treatments (p>0.05). Egg quality was also not observed to be affected by the supplementation of FCC (p>0.05). However, interestingly, when eggs were stored for 4 weeks, FCC treatment hens showed lower malondialdehyde (MDA) concentrations than CON (p<0.05). Although the content of blood components was similar (p>0.05), FCC 0.1% affected ileum length and potential pathogen growth (p<0.05). This study suggests that FCC as a feed additive for laying hens improves egg productivity, and storage period, and helps maintain health.
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