Effects of selenium yeast and tea polyphenols and their interaction on production performance and antioxidant capacity of hens laying green shelled egg

Abstract

To explore the effect of selenium yeast and tea polyphenols on production performance and antioxidant activity in serum of laying hens,a total of 810 healthy 44-week-old hens laying green shelled egg were randomly divided into 9 treatments,with 5 replicates in each treatment and 18 hens in each replicate,and fed diets added with different levels of selenium yeast(0,0.25,0.50 mg/kg) and tea polyphenols(0,200,400 mg/kg) for a pre-test period of 7 d and a test period of 28 d.The results showed the addition of selenium yeast and tea polyphenols to diets made an increasing trend of average egg weight and laying rate(P0.05) and a reduction of feed/egg ratio(P0.05).Diets supplemented with 0.25 and 0.50 mg/kg selenium yeast significantly improved serum GSH–Px activity and T–AOC(P0.01) and significantly reduced MDA content(P0.01),and the T–SOD activity with these diets showed an increasing trend(P0.05);diets supplemented with 200 and 400 mg/kg tea polyphenols significantly enhanced the serum T–SOD activity(P0.01) and T–AOC(P0.05) and significantly reduced MDA content(P0.01),and the GSH–Px activity showed an increasing trend(P0.05);the effects of interaction between selenium yeast and tea polyphenols were not significant on production performance(P0.05),but significantly affected the antioxidant capacity in serum of hens(P0.01 or P0.05).It is concluded that the basal diet supplemented with 0.25 mg/kg selenium yeast and 400 mg/kg tea polyphenols doesn't make an antagonism effects on production performance but make a synergy effect on the improvement of antioxidant activity of hens.