Chinese herb ultrafine powder supplementation improves egg nutritional value and quality in laying hens

This study evaluates the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation in late-phase laying hens on the quality and nutritional values of eggs. A total of 576 Xinyang black-feather laying hens (300-day-old) were randomly allocated into eight groups for a 120-day feeding tri...

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Bibliographic Details
Published in:The Veterinary quarterly 2024-12, Vol.44 (1), p.1-17
Main Authors: Gui, Jue, Azad, Md. Abul Kalam, Lin, Wenchao, Meng, Chengwen, Hu, Xin, Cui, Yadong, Lan, Wei, He, Jianhua, Kong, Xiangfeng
Format: Article
Language:English
Subjects:
17β-Estradiol
Albumen
Amino acid composition
Amino acids
Chinese herb
Cholesterol
Dietary supplements
egg quality
Egg shells
Eggs
Fatty acids
Herbs
nutritional values
Nutritive value
Poultry
Sex hormones
ultrafine powder
Ultrafines
Xinyang black-feather hens
Yolk
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Summary:This study evaluates the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation in late-phase laying hens on the quality and nutritional values of eggs. A total of 576 Xinyang black-feather laying hens (300-day-old) were randomly allocated into eight groups for a 120-day feeding trial. Each group contained eight replicates with nine hens per replicate. The experimental groups included the control (basal diet) and different levels of CHUP groups (details in 'Materials and methods'). The results showed that the eggshell strength was increased (p 
ISSN:0165-2176
1875-5941
DOI:10.1080/01652176.2024.2331530