Effects of ginger root (Zingiber officinale) on laying performance and antioxidant status of laying hens and on dietary oxidation stability
作者： X. Zhao , Z.B. Yang , W.R. Yang , Y. Wang , S.Z. Jiang
关键词: Completely randomized design 、 Zingiber officinale 、 Dose–response relationship 、 Botany 、 Animal science 、 Meal 、 Yolk 、 Peroxide value 、 Feed conversion ratio 、 Antioxidant 、 Chemistry
摘要: To investigate the effects of ginger root (Zingiber officinale) on laying performance and antioxidant status hens dietary oxidation stability, 675 Hy-Line brown at 27 wk age were randomly allocated to 5 treatments with replicates in a complete randomized design. Laying fed corn-soybean meal based diets supplemented 0, 5, 10, 15, or 20 g powder/kg diet for 10 wk. The ADFI, rate, average egg weight, mass, feed conversion each replicate measured weekly. Blood samples from 15 samples/treatment obtained d 35 70 experiment determine serum yolk enzymatic activities. Three separate batches treatment also made beginning stored 20°C. Subsamples taken 10-d intervals stability over 60-d period. All had similar conversion. However, powder higher (P = 0.024) mass than control group. Supplementation increased < 0.05) activities 70. Increasing 0 g/kg linearly peroxide value but reduced acid lipid extracted first 30 d, not second d. Dietary supplementation improved enhanced dose-dependent manner. optimum rate appeared be between diet.
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