Effects of Bamboo Vinegar on Production Performance, Egg Quality, Antioxidant Status, and Serum Biochemistry of Laying Hens in Summer

Wang, K; Yan, M; Xi, M; Han, G; Li, Y; Cui, Y; Li, C

doi:10.1590/1806-9061-2022-1749

K Wang

conceptualization

analysis

finalization of this manuscript

Jiangsu Joint International Research Laboratory of Animal Gastrointestinal Genomes, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.

https://orcid.org/0000-0001-6049-1970

M Yan

conceptualization

analysis

finalization of this manuscript

Jiangsu Joint International Research Laboratory of Animal Gastrointestinal Genomes, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.

https://orcid.org/0000-0001-7111-1566

M Xi

conceptualization

analysis

finalization of this manuscript

Jiangsu Joint International Research Laboratory of Animal Gastrointestinal Genomes, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.

https://orcid.org/0000-0002-1037-7472

G Han

conceptualization

analysis

finalization of this manuscript

Jiangsu Joint International Research Laboratory of Animal Gastrointestinal Genomes, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.

https://orcid.org/0000-0002-3685-4062

Y Li

conceptualization

analysis

finalization of this manuscript

Jiangsu Joint International Research Laboratory of Animal Gastrointestinal Genomes, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.

https://orcid.org/0000-0002-6434-553X

Y Cui

conceptualization

analysis

finalization of this manuscript

Jiangyin China Grand Biotechnology Co. Ltd., Jiangyin, Jiangsu, China.

https://orcid.org/0000-0001-8374-3827

C Li

conceptualization

analysis

finalization of this manuscript

Jiangsu Joint International Research Laboratory of Animal Gastrointestinal Genomes, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China.

https://orcid.org/0000-0002-6158-1254

Corresponding author e-mail address Chunmei Li Weigang 1st, Nanjing, Jiangsu, 210014, China. Phone: +025 84395971 Email:chunmeili@njau.edu.cn

CONFLICT OF INTEREST

The authors have declared that there is no conflict of interest.

Variable	Content (%)	Variable	Content (%)
Ingredients		Nutrient levels
Corn	63.00	ME (kcal/kg)	2,663
Soybean meal	24.00	Crude protein	16.71
Limestone	8.00	Calcium	3.52
Premix¹⁾	3.00	Available phosphorus	0.38
Salt	0.40	Lysine	0.72
Stone meal	1.60	Methionine	0.35
Total	100.00	Methionine + Cysteine	0.62

Main component	Content (%)
Water	80.000~90.000
Acetic acid	0.320
Methanol	0.023
Propionic	0.020
Amino acid	0.015~0.028
Phenol	0.006
O-Methoxy-phenol	0.004
Furfural	0.002
Others	0.500~1.000

Variable	CON	0.1% BV	0.5% BV	1.0% BV		p-value
Variable	CON	0.1% BV	0.5% BV	1.0% BV	Treatment	Linear	Quadratic
Feed intake (g/hen/d)	103.00 ± 1.31	101.75 ± 0.54	103.04 ± 0.76	103.63 ± 1.51	0.686	0.538	0.428
Egg production (%)	88.26 ± 0.90	89.13 ± 2.30	88.55 ± 2.58	89.13 ± 1.09	0.824	0.499	0.684
Egg weight (g)	57.86 ± 0.33	58.02 ± 1.05	56.96 ± 2.02	57.40 ± 0.33	0.709	0.456	0.845
Egg mass (g/hen/d)	53.33 ± 0.47	54.01 ± 1.82	52.71 ± 1.02	53.58 ± 0.73	0.872	0.917	0.936
Egg/Feed (%)	1.78 ± 0.01	1.78 ± 0.02	1.80 ± 0.01	1.80 ± 0.00	0.315	0.166	0.750

Variable	CON	0.1% BV	0.5% BV	1.0% BV	p-value
Variable	CON	0.1% BV	0.5% BV	1.0% BV	Treatment	Linear	Quadratic
10^th d
Egg weight (g)	57.97 ± 0.78	59.15 ± 0.89	58.13 ± 1.11	60.03 ± 1.18	0.457	0.272	0.725
Yolk weight (g)	14.13 ± 0.31	14.57 ± 0.30	14.61 ± 0.22	14.67 ± 0.22	0.4708	0.166	0.478
The relative yolk weight	0.24 ± 0.00	0.25 ± 0.01	0.25 ± 0.01	0.24 ± 0.00	0.783	0.666	0.289
Egg shape index	1.26 ± 0.26	1.30 ± 0.01	1.30 ± 0.01	1.29 ± 0.01	0.236	0.252	0.094
Albumen height (mm)	6.75 ± 0.66	7.98 ± 0.31	7.72± 0.33	7.22 ± 0.30	0.197	0.555	0.045
Yolk color (score)	9.92 ± 0.20	10.06 ± 0.19	10.16 ± 0.17	9.95 ± 0.21	0.793	0.825	0.360
Haugh unit	80.68 ± 4.71^b	89.46 ± 1.63^a	88.10 ± 1.88^ab	84.67 ± 1.98^ab	0.13	0.397	0.031
Eggshell thickness (mm)	0.41 ± 0.02^a	0.44 ± 0.01^b	0.45 ± 0.01^b	0.45 ± 0.01^b	0.163	0.046	0.325
20^th d
Egg weight (g)	59.87 ± 0.45^a	59.03 ± 0.54^ab	56.92 ± 0.62^c	57.68 ± 0.37^bc	0.001	<0.001	0.122
Yolk weight (g)	14.98 ± 0.28	14.89 ± 0.30	14.47 ± 0.22	14.16 ± 0.41	0.244	0.053	0.737
The relative yolk weight	0.25 ± 0.00	0.25 ± 0.01	0.25 ± 0.00	0.25 ± 0.01	0.631	0.591	0.298
Egg shape index	1.28 ± 0.01^b	1.30 ± 0.01^ab	1.31 ± 0.01^a	1.29 ± 0.01^ab	0.138	0.171	0.060
Albumen height (mm)	7.16 ± 0.42	7.39 ± 0.30	7.38 ± 0.33	7.51 ± 0.27	0.902	0.481	0.883
Yolk color (score)	9.31 ± 0.22	9.71 ± 0.15	9.71± 0.12	9.71 ± 0.21	0.373	0.153	0.291
Haugh unit	83.69 ± 2.68	85.95 ± 1.79	86.35 ± 1.81	87.06 ± 1.60	0.673	0.239	0.693
Eggshell thickness (mm)	0.40 ± 0.01^c	0.44 ± 0.01^ab	0.46 ± 0.01^a	0.42 ± 0.01^bc	< 0.001	0.064	<0.001
30^th d
Egg weight (g)	57.79 ± 0.82	58.73 ± 0.69	57.14 ± 0.67	57.32 ± 0.76	0.421	0.364	0.608
Yolk weight (g)	14.56± 0.25	14.77 ± 0.24	14.37 ± 0.21	14.37 ± 0.22	0.569	0.355	0.6550.
The relative yolk weight	0.25 ± 0.01	0.25 ± 0.00	0.25 ± 0.00	0.25 ± 0.00	0.996	0.807	0.978
Egg shape index	1.27 ± 0.01^b	1.30 ± 0.01^a	1.31 ± 0.01^a	1.30 ± 0.01^a	0.023	0.016	0.042
Albumen height (mm)	7.64 ± 0.29	7.30 ± 0.22	7.20 ± 0.22	7.52 ± 0.24	0.573	0.664	0.181
Yolk color (score)	10.05 ± 0.17	10.22 ± 0.14	10.01 ± 0.17	9.80 ± 0.19	0.352	0.205	0.194
Haugh unit	87.85 ± 1.52	85.74 ± 1.37	85.53 ± 1.34	87.32 ± 1.32	0.568	0.773	0.165
Eggshell thickness (mm)	0.36 ± 0.01^a	0.32 ± 0.01^b	0.32 ± 0.01^b	0.31 ± 0.01^b	< 0.001	< 0.001	0.008

Variable	CON	0.1% BV	0.5% BV	1.0% BV	p-value
Variable	CON	0.1% BV	0.5% BV	1.0% BV	Treatment	Linear	Quadratic
GSH-PX (U/mL)	1608.21 ± 247.34^b	2026.67 ± 42.09^a	2215.38 ± 111.73^a	2450.46 ± 197.39^a	0.040	0.006	0.625
T-SOD (U/mL)	217.06 ± 14.47	233.58 ± 14.95	251.14 ± 2.85	240.14 ± 9.83	0.290	0.117	0.262
MDA (nmol/mL)	4.13 ± 0.82	4.23 ± 0.68	3.82 ± 0.98	3.41 ± 0.14	0.856	0.455	0.735

Variable	CON	0.1% BV	0.5% BV	1.0% BV	p-value
Variable	CON	0.1% BV	0.5% BV	1.0% BV	Treatment	Linear	Quadratic
TP (g/L)	51.56 ± 2.31^b	56.58 ± 1.78^ab	61.49 ± 2.23^a	56.36 ± 1.43^ab	0.034	0.047	0.025
ALB (g/L)	14.50 ± 1.56^b	17.62 ± 0.97^a	16.95 ± 0.59^ab	19.07 ± 0.19^a	0.056	0.017	0.619
GLB (g/L)	37.06 ± 3.78	38.96 ± 2.16	43.5 ± 2.34	37.42 ± 1.09	0.183	0.579	0.103
ALB/GLB	0.41 ± 0.08	0.46 ± 0.04	0.42 ± 0.04	0.51 ± 0.01	0.292	0.187	0.206
UA (mg/L)	46.91 ± 3.17	52.81 ± 0.65	52.06 ± 1.35	51.40 ± 1.69	0.215	0.181	0.131
BUN (mmol/L)	2.13 ± 0.01	1.67 ± 0.13	1.77 ± 0.16	1.93 ± 0.18	0.926	0.976	0.922
GLU (mmol/L)	16.67 ± 1.00	16.09 ± 1.49	17.55 ± 2.01	18.22 ± 0.89	0.661	0.315	0.654
Ca (mmol/L)	3.32 ± 0.22	3.42 ± 0.13	3.50 ± 0.09	3.65 ± 0.09	0.466	0.135	0.857

[1] Corresponding author e-mail address Chunmei Li Weigang 1st, Nanjing, Jiangsu, 210014, China. Phone: +025 84395971 Email:chunmeili@njau.edu.cn

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Effects of Bamboo Vinegar on Production Performance, Egg Quality, Antioxidant Status, and Serum Biochemistry of Laying Hens in Summer

ABSTRACT