Effect of different concentrations of neohesperidin dihydrochalcone on performance, egg quality, serum biochemistry and intestinal morphology in laying hens

Abstract

In recent years, neohesperidin (NH), as a class of natural flavonoids, has received more and more attention in nutrition research. However, the research on the application of neohesperidin in the laying hens is rarely reported. This study was conducted to determine the effects that different concentrations of dietary NH have on the production performance, egg quality, serum biochemistry and intestinal morphology of laying hens. A total of 240 Lohmann commercial laying hens (66 wk old) were divided into 4 groups, with each group's diet containing a different concentration of NH (0, 100 mg/kg, 200 mg/kg, and 400 mg/kg). Significant associations were found between NH consumption and both higher egg production (P = 0.050) and lower FCR (P = 0.028) after 12 wk NH feed. At 12 wk, eggs produced by hens consuming a 200 mg/kg NH diet had significantly thicker eggshells (P = 0.059) than those produced by hens consuming a 400 mg/kg diet. Dietary NH addition improved albumen height and Haugh unit after 15 d of storage (P < 0.01). However, no significant associations between NH consumption and these factors were identified after 12 wk. Dietary NH addition had no significant effects apparent of gel properties at 12 wk. In addition, NH can effectively reduce the content of total cholesterol (TC) (P = 0.042) and Groups treated with 100 mg/kg NH supplementation showed significantly increased T-AOC concentrations compared to control (P = 0.013) in serum. Hens fed an NH-supplemented diet exhibited a longer villus height and a higher villus/crypt ratio in the ileum (P < 0.01) as compared to controls, as well as lower crypt depth in the duodenum, jejunum and ileum. These results indicate that, as compared to a control diet, an NH-supplemented diet results in higher egg production and quality, as well as improvement in egg gel properties, serum biochemistry and intestinal morphology.