Effects Of Curcumin On Production Performance And Egg Quality Of Roman Laying Hens In High Temperature

Heat stress deadly affect the layer production performance including egg quality,laying rate,feed/egg ratio and egg yolk moisture content,but with nutritional management harmful effects of heat stress can be reduce.Curcumin has coloring,anti-oxidation and immune boosting qualities,speculated that Curcumin can play a role in alleviating heat stress,so it was selected as a feed additive,to research the effects of Curcumin on egg production performance,egg quality and the nutrient metabolism in the room temperature and high temperature.My laboratory has found Lutein and Ginger powder have anti-heat stress effection,at the end of this research compared suitable Curcumin,Lutein and Ginger powder anti-heat stress effects.To selecte out the best anti-heat stress additive,and provide theoretical and practical basis for anti-heat stress feed additives in laying hens.Experiment 1: Effect of dietary supplementation of different doses of Curcumin on production performance and egg quality of Romanian laying hens at room temperature240 Roman laying hens,49 weeks-old,were randomly divided into 6 groups including control group and 5 Curcumin treatment groups.Four replicates of each group and 10 chickens were replicated in each group.The control group was fed with basal diet,while,the treatment groups were given the basal diet supplemented with 100,150,200,250 and 300 mg/kg Curcumin.The light intensity was maintained 10-15 for lux16 h/d,while,the temperature was 25?±3? and humidity was 60%-80%.The pre-experiment period was 2 weeks,(age 49-50 weeks);experiment period was 6 weeks,(age 51-56 weeks).The production performance,egg quality and metabolic index of each group were analyzed and compared.The results showed that:Compared with the control group,the addition of Curcumin in the diet had increased the egg production rate and fed/egg was decreased.Diet supplementation also had an effect on the daily feed intake and egg weight,but had no effect on the egg culling rate and the death rate(P>0.05).while,the egg production rate was increased by 6.62%(P<0.05),the fed/egg was reduced by 2.07%(P<0.05),the egg weight was increased by 1.27%(P<0.05)of the 200 mg/kg Curcumin group,and there was no significant difference in dietary intake,egg culling and death rate between other Curcumin groups(P>0.05).Compared with the control group,the addition of Curcumin in the diet had increased the thickness of eggshell,egg shell strength and huff units,significantly increase the egg yolk color,reduce the egg moisture content,egg fat and egg yolk cholesterol were also reduced(P<0.05).The 200 mg/kg Curcumin group of haugh unit is highest,an increase of 4.21%(P>0.05),egg yolk color increased 11.28%(P<0.05),crude fat egg is lowest,decreased by 11.75%(P<0.05).Compared with the control group,adding Curcumin to the diet had significantly reduced the total cholesterol and triglyceride levels,and increased the albumin content,but had no significantly effect of the total protein and the content of calcium and phosphorus(P>0.05).The total cholesterol in the 200 mg/kg Curcumin group was the lowest 21.51%(P<0.05).The above results show that the addition of Curcumin in the diet increases the albumin content,reduces the total cholesterol and triglycerides,improves the production performance and improves the egg quality.The amount of Curcumin added at 200 mg/kg when the best effect.Experiment 2: Effect of dietary supplementation of different doses of Curcumin on production performance and egg quality of Roman laying hens in high temperature environment280 Roman laying hens,59 weeks-old,were randomly divided into 7 groups: normal temperature control group,high temperature control group and 5 Curcumin treatment group.Each group was replicated with 10 chickens,The normal temperature control group and the high temperature control group were fed the basal diet.The Curcumin was added to the basal diet at 100,150,200,250 and 300 mg/kg.The light of the test room was 16 h/d,the intensity was 10-15 lux,the normal temperature was 25?±3?,the humidity was 60%-80%;the high temperature groups was 32?±3?,the humidity was 60%-80%.Pretrial period of 2 weeks,59-60 weeks of age;positive test period of 9 weeks,61-69 weeks of age.The performance,egg quality and metabolic index of each group were analyzed and compared.The results showed that:1 The heat stress significantly reduced the performance of laying hens.Compared with the normal temperature basal diet group,the feed intake of the high temperature control group was significantly reduced by 20.30%(P<0.05),the egg production rate was significantly decreased by 12.05%(P<0.05),the fed/egg was increased by 4.08%(P<0.05),the average egg weight decreased by 7.17%(P<0.05).Compared with the high temperature basal diet group,adding Curcumin in the diet can increase the daily feed intake,the egg production rate,the egg weight,and can reduce the fed/egg ratio,the egg culling rate and death rate.The egg laying rate of the 200 mg/kg Curcumin group was the highest,which was increased by 16.27%(P<0.05),the fed/egg was decreased by 4.31%(P<0.05),the egg weight increased by 5.73%(P<0.05),and Compared with other Curcumin groups,there was no significant difference(P>0.05),but could not be restored to normal temperature stage.2 Heat stress significantly reduced the egg quality of laying hens.Compared with the normal temperature basal diet group,the eggshell thickness of the high temperature basal diet group decreased by 15.15%(P<0.05),and the eggshell strength decreased by 11.82%(P<0.05).The haugh unit decreased by 7.55%(P<0.05),and the ratio of egg yolk was also decreased,but the difference was not significant(P>0.05).Compared with the high temperature basal diet group,the addition of Curcumin had increased the haugh unit(P<0.05),and the egg shell thickness and egg shell strength was improved significantly,while egg yolk color was also significantly improved(P<0.05)and a*(P<0.05),the nutritional content of eggs have improvement,but cannot be restored to the normal temperature level.The haugh unit of the 200 mg/kg Curcumin group was highest,increased by 9.04%(P<0.05),and the highest proportion of egg yolk was increased by 3.42%(P<0.05),and there was no significant difference compared with other Curcumin groups(P<0.05).3 Heat stress had effect on calcium and phosphorus absorption inhibition,and serum total protein and albumin content was decreased,increased lipid metabolism.Compared with the normal temperature basal diet group,the calcium content in the high temperature basal diet group decreased significantly 7.77%(P<0.05),the phosphorus was also decreased,but there was not significant(P>0.05).The total protein decreased by 13.47(P<0.05),albumin decreased by 35.68%(P<0.05),the total cholesterol and triglyceride were increased,but the difference was not significant(P>0.05).Compared with the high temperature basal diet group,the addition of Curcumin in diets could increase the content of calcium and phosphorus in different degrees,decrease the total cholesterol and triglyceride levels,and increase the total protein and albumin content.The calcium content of 200 mg/kg Curcumin group was the highest 9.30%(P<0.05),the highest albumin content was 75.41%(P<0.05).The above results show that heat stress reduces the performance of laying hens and egg quality,adding Curcumin in the diet,increasing the content of calcium and phosphorus in the blood,significantly increasing the total protein and albumin levels,reducing the total cholesterol and glycerol content,improved production performance and egg quality,which Curcumin added at 200 mg/kg when the best effect,but cannot be restored to the normal temperature level.Experiment 3: Effect of dietary Curcumin,Lutein and Ginger powder on production performance and egg quality of Roman laying hens in high temperature environment200 Roman laying hens,71 weeks-old,were randomly divided into 5 groups: the normal temperature control group,the high temperature control group and the Curcumin treatment group,the Lutein treatment group and the Ginger powder treatment group,4 replicates of each group,10 chickens per replicate.The normal temperature control group and high temperature control group were fed basal diet,Curcumin treatment group were fed with basal diet supplemented with 200 mg/kg Curcumin,Lutein treatment group fed in the basal diet add 120 mg/kg Lutein,Ginger powder group feeding in the basal diet add 10 g/kg Ginger powder.The light was 16 h/d,the intensity was 10-15 lux,the room temperature of the control room was 25?±3?,the humidity was 60%-80%,the high temperature group was 32?±3? and the humidity was 60%-80 %.Pre-trial period of 2 weeks,71-72 weeks of age;is the trial period of 6 weeks,73-78 weeks of age.The performance,egg quality,antioxidant index and material metabolic index of each group were analyzed and compared.The results showed that:In the production performance,compared with the high temperature basis diet group,Curcumin group,Lutein group and Ginger powder group were significantly increased daily feed intake,increased egg production rate,reduced fed/egg ratio.Which the egg production rate of Ginger powder was the highest,increased by 6.29%(P<0.05),and the fed/egg was the lowest,decreased by 2.02%(P<0.05).In the egg quality,compared with the high temperature basis diet group,Curcumin group,Lutein group and Ginger powder group can significantly improve the haugh unit,the nutritional content of eggs also have some improvement.Which the haugh unit of Ginger powder group was the highest,increased by 8.50%(P<0.05).The egg yolk color of Curcumin group and Lutein group was significantly increased(P<0.05).Compared with the high temperature basal diet group,the Curcumin group,the Lutein group and the Ginger powder group can significantly improve the anti-oxidant enzyme content and activity,reduce the oxidation productions.The Ginger powder group CAT activity and GSH-PX activity the highest,respectively increased by 22.24%(P<0.05)and 32.94%(P<0.05).Compared with the high temperature basal diet group,the Curcumin group,the Lutein group and the Ginger powder group can significantly increase the calcium and phosphorus content,reduce the total cholesterol and triglyceride levels,increase the total protein and albumin content.Which the calcium and phosphorus content of the Ginger powder was the highest,respectively increased by 26.27%(P<0.05)and 24.59%(P<0.05),while were significantly higher than those in the Curcumin group and the Lutein group(P<0.05).The total protein content was the highest,but the difference was not significant(P>0.05).The results showed that the addition of Curcumin,Lutein and Ginger powder in diets could alleviate the effect of heat stress on the production performance and egg quality of laying hens,and the effect of Ginger powder on the production performance was better than that of Curcumin and Lutein,the effect of Curcumin and Lutein on the egg quality was better than Ginger powder.