The Antioxidant Status of Serum and Egg Yolk in Layer Fed with Mushroom Stembase (Flammulina velutipes)
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*
ABSTRACT
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.
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