The Antioxidant Status of Serum and Egg Yolk in Layer Fed with Mushroom Stembase (Flammulina velutipes)
Mo Chen1, Shad Mahfuz1, 2, Yan Cui1, Liying Jia1, Zhongjun Liu3 and Hui Song1, 4*
The objective of this study was to evaluate the antioxidant properties of serum and egg yolk in ISA Brown layer hens fed with mushroom (Flammulina velutipes) stembase (FVS). A total 150 hens of 30 wk old were grouped into 5 equal treatments with 5 replications of 6 hens each. Dietary treatments included basal diet as a control group; control diet including antibiotic (0.05% flavomycin) as an antibiotic group; 2%FVS fed group; 4% FVS fed group and 6%FVS fed group. The experimental duration was total 63 days, from 30 wk to 39 wk. Serum total antioxidant (T-AOC) was significantly higher (P<0.05) in 6%FVS than control; glutathione peroxidase (GSH-Px) was significantly higher (P<0.05) in FVS fed groups and control groups than in the antibiotic fed group; Malondialdehyde (MDA) was significantly lower (P<0.05) in FVS fed groups and antibiotic groups than in the control fed group. However, there was no significant difference were observed for serum total superoxide dismutase (T-SOD) in among experimental groups. Yolk antioxidant T-AOC and T-SOD were significantly higher (P<0.05) in 4%FVS than the control group and antibiotic fed groups; MDA was significantly lower (P<0.05) in FVS fed groups than antibiotic group and control fed groups. Mushroom stembase can be used as a dietary supplement at 6% level to improve the antioxidant capacity of serum and egg yolk in ISA Brown laying hens.