Effect Of Marigold Extract And Vitamin E On Egg Quality, Antioxidant Ability And Immune Response Of Laying Hens

A 4×4(VE×MAR)experiment with repeats was designed to investigate the influence of various dietary Vitamin E (short for VE) and marigold extract (short for MAR) levels on egg quality, antioxidation ability and Newcastle disease antibody. 576 120-day-old lays were randomly divided into sixteen groups, for each group been assigned 3 replications and 12 layers per replication. Hens were fed four levels of dietary MAR (0, 60, 120, and 240mg/kg) and four levels of VE (0, 50, 100, and 200IU/kg), last for 8 weeks. The results showed that:①There were no significant influence of MAR on the laying rate and the ratio of feed to egg (P>0.05), but in the treatments of MAR (60,120,and 240mg/kg), the laying rate increased 1.42% (P>0.05), 0.55% (P>0.05) and 2.12% (P>0.05), the ratio of feed to egg reduced 2.16% (P>0.05), 2.60% (P>0.05) and 3.30% (P>0.05) compare to the dietary of no MAR in. In dietary of 200IU/kg VE the time to the peak laying days significantly ahead of 2.25 days (P<0.05), and laying rate significantly increased by 1.69% (P>0.05) compare to the dietary with no VE in.②In the treatments of MAR (120 and 240mg/kg), the haugh unit increased 1.41% (P<0.05) and 1.72% (P<0.05) compare to the treatment with no MAR in, the yolk-index increased 3.18% (P<0.05) and 2.65% (P<0.05), there was no significant correlation. In the treatments of VE (50 and 100IU/kg) the egg specific gravity increased 0.09% (P<0.05) and 0.08% (P<0.05), the yolk relative weight increased 2.92% (P<0.05) and 3.09% (P<0.05). But the yolk-index reduced 2.55% (P<0.05) and haugh unit reduced 1.41% (P<0.05) and eggshell thickness decreased 2.19%(P<0.05)in the group VE (100IU/kg) compare to the dietary with no VE in. VE-MAR interaction significantly influenced eggshell thickness (P<0.01). The treatment of VE (200IU/kg)+MAR (60mg/kg) has the minimum values, reduced by 6.90% (P<0.05) compare to the basal diet.③MAR significantly increased the yolk RCF values (P<0.01) and a~* values (P<0.01), and reduced L values (P<0.05) and b* values (P<0.05), significantly increased the cooked yolk RCF values (P<0.01), a~* values (P<0.01) and b* values (P<0.05). Added 240mg/kg MAR increased with yolk RCF values by 3.97 levels (P<0.01), increased with a~* values by 19.02%(P<0.05); increased cooked egg yolk RCF values by 3.67 levels (P<0.01), improved with a~* values by 16.80% (P<0.05), increased with b* values by 3.20% (P<0.01), increased with lutein content by 56.75% (P<0.05), and there was no significant correlation compared with 120mg/kg MAR group, and reduced with lutein conversion by 85.80% (P<0.05), and reduced with choesterol content by 6.02% (P<0.05). Added 100IU/kg VE significantly increased with lutein conversion and reduced choeterol content of egg yolk, and cooperated with MAR obviously improved yolk color.④MAR (120mg/kg) group obviously decreased TG and improved HDL-C content of serum compared with the treatment with no MAR in. TG content has reduced 29.11% (P<0.05) and HDL-C content has improved 26.92% (P<0.05). VE (100IU/kg) significantly decreased TC and TG content of sersum (P<0.05), and increased HDL-C content (P<0.01). VE-MAR interaction obviously affected TC, TG and HDL-C content of serum (P<0.01).⑤Groups with MAR (120 and 240mg/kg) increased SOD activity by 20.92% (P<0.05) and 10.84% (P<0.05), and decreased MDA content by 20.61% (P<0.05) and 24.66% (P<0.05) compared with the group of no MAR in and the group with MAR (120mg/kg) has the better result. Group with VE (100 and 200IU/kg) increased GSH-PX activity respectively by 25.87% (P<0.05) and 18.38% (P<0.05), increased SOD activity by 37.00% (P<0.05) and 43.18% (P<0.05), and added 100IU/kg has the better result on SOD activity. Supplemented with 200IU/kg VE reduced MDA content of serum by 24.96% (P<0.05). VE-MAR interaction obviously affected GSH-PX activity (P<0.01). Added MAR (120mg/kg) or VE (100IU/kg) has the same effect on improved SOD activity and reduced MDA content of serum, and adding both at the same time superior to add single separately.⑥MAR obviously improved antibody titer of 7 days and 14 days after immune (P<0.01). The treatment of MAR (120 and 240mg/kg) has respectively increased 10.56% (P<0.05) and 8.33% (P<0.05) of 7 days and 12.54% (P<0.05) and 12.44% (P<0.05) of 14 days compared with the treatment of no MAR in. VE significantly increased antibody titer of 14 days and 28 days after immune (P<0.01). Adding with 200IU/kg VE antibody titer increased 10.22% (P<0.05) of 14 days and 8.38% (P<0.05) of 28 days after immune. Groups VE (50 and 100 IU/kg) and VE-MAR interaction has no so significant effect. Above result show that adding 120mg/kg MAR to the dietary can improve egg quality and lutein content, and regulate blood lipid level. It also improves antioxidation ability and enhances ND titer of 7 days and 14 days after immune. Adding 100IU/kg VE to the dietary improve egg yolk color and increase lutein conversion. It also regulates blood lipid level. When 200IU/kg VE added, the ND-HI of 14 days and 28 days after immune significantly improved. VE-MAR interaction can influence egg-shell thickness, egg yolk color, lution conversion, and blood lipid index. The treatment of VE(100IU/kg)+MAR(120mg/kg) is the better.