Improving gut functions and egg nutrition with stevia residue in laying hens

• DOI: 10.1016/j.psj.2023.103324
• Publication Date: 2023-11-27T16:29:30Z
• Authors: Mengxuan Tang; Juan Zhao; Yuliang Wu; Chu Yu; Can Peng; Hongnan Liu; Yadong Cui; Wei Lan; Yong Lin; Xiangfeng Kong; Xia Xiong
• Keywords: Yolk; Oviduct

This study aimed to investigate the effect of stevia residue (STER) on production performance, egg quality and nutrition, antioxidant ability, immune responses, gut morphology microbiota laying hens during peak period. A total 270 Yikoujingfen NO.8 (35 weeks age) were randomly divided into 5 treatments. The control group fed a basial diet groups supplemented with 2%, 4%, 6% 8% STER. results showed that STER significantly increased production, content amino acids (alanine, proline, valine, ornithine, asparagine, aspartic acid cysteine) in whites, decreased yolk color (P < 0.05). Additionally, acetate, HOMOγ linolenic cis-13, 16-docosadienoic levels IL-2, IL-4 IL-10 serum by 0.05), while IL-1β also activity (T-AOC) liver estradiol level oviduct but cortisol For intestinal morphology, jejunal villus heigh crypt-to-villus (V:C) relative abundance Actinobacteriota deceased Proteobacteria, Desulfobacterota, Synergistota In conclusion, improved capabilities, estrogen level, beneficial bacteria harmful bacteria. Among all treatments, 4% supplementation yielded most favorable terms enhancing health, capabilities hens.