The antioxidant status of serum and egg yolk in layer fed with mushroom stembase (Flammulina velutipes) | [Pakistan Journal of Zoology • 2020]

Author(s):

1. Mo Chen: School of Life Science, Jilin Agricultural University,Changchun, Jilin,P.R. China

2. Shad Mahfuz: School of Life Science, Jilin Agricultural University, Changchun, Jilin, P.R. China; Department of Animal Nutrition, Sylhet Agricultural University, Sylhet-3100, Bangladesh.

3. Yan Cui: School of Life Science, Jilin Agricultural University,Changchun, Jilin,P.R. China

4. Liying Jia: School of Life Science, Jilin Agricultural University,Changchun, Jilin,P.R. China

5. Zhongjun Liu: College of Chinese Medicine Materials, Jilin Agricultural University,Changchun, Jilin,P.R. China

6. Hui Song: School of Life Science, Jilin Agricultural University, Changchun, Jilin, P.R. China; Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Changchun 130118, China.

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.

Page(s): 389-392

DOI: 10.17582/journal.pjz/2020.52.1.sc6

Published: Journal: Pakistan Journal of Zoology, Volume: 52, Issue: 1, Year: 2020

Keywords:

yolk antioxidant , mushroom stembase

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