Effect Of Curcumin On Egg Quality,Antioxidant,Immune Function And Intestinal Morphology Of Layer Hens

Green breeding and healthy breeding are the only way for us to develop livestock husbandry.As an important active ingredient in Curcuma longa L,curcumin has anti-oxidation,anti-inflammatory and other physiological functions.At week 50,a total of 576 Hyacinan brown hens with similar body weight were divided into 4 groups with 8 replicates per group for 10 weeks.Hens were fed basal diets containing 0,100,200,and 300 mg/kg curcumin.The aim of this study was to investigate the effects of dietary curcumin supplementation on the performance,antioxidant ability,immunity and intestinal morphology of hens chickens.The results show:(1)Production performance: In the pre-test period(0 to 5 weeks),compared with the control group,part of the curcumin level can increase the laying rate(P<0.05),and the egg production rate is quadratic with the increase of curcumin content trend(P<0.01);Average egg weight and average daily feed intake have an increasing trend(0.05<P<0.1);In the later phase of the experiment(6~10 weeks),curcumin treatment group has no significant effect on the improvement of production performance(P>0.05);The average egg weight of 200 mg/kg curcumin was better than 300 mg/kg(P<0.05)during the whole test period(0 to 10 weeks).(2)Egg quality: Compared with the control group,the egg color can be significantly increased by the increase of curcumin level(P<0.01).Curcumin can increase protein height and Hastelloy units(0.05<P<0.1);At the later stage of the experiment,with the increase of the level of addition,curcumin can significantly increase protein height(P<0.01),Hastelloy unit(P<0.05),and yolk index(P<0.05).During the whole period of the experiment,curcumin at the level of 300 mg/kg significantly increased egg yolk color(P<0.01)compared to other added amounts;compared with the control group,part of the added level increased the protein height significantly(P<0.01).And Hastelloy units(P<0.05).(3)Biochemical indexes: The levels of GLU and ALP decreased with the increase of curcumin level(P<0.05).Adding different levels of curcumin could significantly reduce serum ALP concentration(P<0.01);300 mg/kg level Curcumin can inhibit the content of AST(P<0.01)and has the effect of decreasing the trend of UA levels(P=0.066).(4)Antioxidant ability: Compared with the control group,part of the curcumin content increased the levels of GSH-Px,SOD,CAT,and T-AOC in the serum and liver(P<0.05),and decreased the content of MDA(P< 0.05);Curcumin could increase the level of T-AOC in egg yolk(P<0.05).The effect of 100 mg/kg was extremely significant(P<0.01).Curcumin at 200 mg/kg could significantly reduce MDA content in egg yolk(P<0.05).(5)Immunity: Compared with the control group,the curcumin level of 200 mg/kg had an effect on the content of IgA(P<0.01)and IgG(P<0.05),and the secondary effect was correlated with the increase effect and the amount of curcumin.(P<0.05);IgM increased to a certain extent compared with the control group(P=0.108);Curcumin partial addition level could significantly reduce serum IL-2(P<0.05)and D-lactic acid(P<0.05)levels;Different levels of curcumin can significantly reduce the serum LPS content(P<0.01).(6)Intestinal morphology: Compared with the control group,curcumin increased duodenal VH,and 100 mg/kg and 300 mg/kg curcumin levels had significant effects(P<0.05);100 mg/kg and 200 Mg/kg curcumin significantly increased duodenal VH/CD(P<0.05).Based on the above measurement results,curcumin plays an important role in improving the production performance of laying hens,enhancing the body's antioxidative and immune functions,and improving intestinal health.The effect of curcumin on the production performance and egg quality is improved under hot climate conditions.It is more obvious,and the level of curcumin added in layer diets should be 200 mg/kg.