Effects Of Curcumin And Yeast Selenium On Production Performance,Egg Quality And Serum Indexes Of Laying Hens

In order to determine the effects of dietary supplementation with yeast selenium and curcumin on the production performance,egg quality,serum biochemistry,antioxidant and immunity of laying hens,and provide a theoretical basis for the production of selenium-enriched and low-cholesterol eggs.In the experiment,40045-week-old Hy-Line gray laying hens in good health and similar weight from the same batch were selected and randomly divided into 5 treatments.Each treatment group was divided into 10 treatments,and each replicate had 8 laying hens.There was no selenium in the premix of the basic diet control group.The test group was supplemented with(2400mg/kg selenium content)0.384mg/kg and 0.192mg/kg yeast selenium(calculated by selenium).The group Ⅰ yeast selenium(0.384mg/kg)+basic diet,the group Ⅱ curcumin(27mg/kg)+basic diet,the group Ⅲ curcumin(13.5mg/kg)+yeast selenium(0.192mg/kg),the group Ⅳ curcumin(27mg/kg)+yeast selenium(0.384mg/kg).The group Ⅴ was the basic diet control.The pre-test period is 1 week,and the formal period is 8 weeks.Research indicates:1、Production performance and egg quality: Adding curcumin,yeast selenium and their combination in the feed significantly increased the average egg weight in the experimental period(P<0.05),but have no significantly effects on egg production rate,average daily feed intake and feed-to-egg ratio(P>0.05).Adding 0.384mg/kg yeast selenium to the feed significantly increased egg weight,albumen height,Haugh unit and egg selenium content(P<0.05),but there were no significant difference on eggshell strength,eggshell thickness,cholesterol content and egg yolk ratio(P>0.05).Adding 27mg/kg curcumin significantly increased the protein height,Haugh unit and egg weight of eggs at 4w,and can significantly increased the protein height,Haugh unit and eggshell thickness of eggs at 8w,but has no effects on egg weight,cholesterol content,egg There was no significantly difference in shell strength and yolk ratio(P>0.05).After adding 0.192mg/kg yeast selenium and 13.5mg/kg curcumin,the protein height,Haugh unit and egg selenium content of eggs can be significantly increased(P<0.05),and the egg weight,eggshell thickness,eggshell strength,egg yolk The proportion difference was not significant(P>0.05).2 、 Serum biochemical and antioxidant indexes: Adding 0.384mg/kg yeast selenium to the feed significantly increased the contents of T-AOC,SOD in the serum of laying hens,and significantly reduced the contents of AST and TCH(P<0.05).Adding curcumin can significantly increased the content of CAT,T-AOC,SOD in the serum of laying hens,and reduce the content of AST and TCH(P<0.05).Adding0.192mg/kg yeast selenium and 13.5mg/kg curcumin significantly increased the content of CAT and T-AOC in the serum of laying hens(P<0.05),and reduced the content of AST and TCH(P<0.05).Adding 0.384mg/kg yeast selenium and 27mg/kg curcumin can significantly increase the content of AST,SOD and CAT in the serum of laying hens,and reduce the TCH in serum.3 、 Immunity level: Adding 0.384mg/kg yeast selenium to the feed can significantly increased the content of Ig A and Ig G in the serum of laying hens(P<0.05),adding 27mg/kg curcumin and adding 0.192mg/kg yeast selenium and13.5mg/kg The combination of curcumin significantly increased the serum Ig G content of laying hens in the later stage of the test(P<0.05),but curcumin,selenium and their combination can increase the serum IgM compared with the control group,but no significantly difference(P>0.05).Based on the above determination results,it can be concluded that adding0.384mg/kg yeast selenium to the feed significantly improved egg selenium content,egg weight,Haugh unit,protein height and body antioxidant and immune ability;adding 27mg/kg curcumin significantly improved egg selenium content.Weight,Haugh unit,protein height and eggshell thickness,and improve the body’s antioxidant and immune ability;adding 0.192mg/kg yeast selenium and 13.5mg/kg curcumin can significantly improve egg quality and increase Anti-oxidation and immune ability of the body,and reduced 4.36% cholesterol in egg yolk and increased egg selenium content by 14.29%.