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Journal of Tea Science ›› 2004, Vol. 24 ›› Issue (2): 135-140.doi: 10.13305/j.cnki.jts.2004.02.012

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Effect of Dietary Tea Polyphenols on Performances, Lipid Metabolism and Egg Quality of Laying Hens

LOU Hong-xing1, 2, LIN Zi2, WANG You-ming3, LU Fu-zhuang1, TANG Jun-feng2, YING Jun-feng2, YANG Zhong-ming3   

  1. 1.Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
    2.Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    3. Feed Research Institute,Zhejiang University, Hangzhou 310029, China
  • Received:2004-02-03 Revised:2004-04-28 Online:2004-06-25 Published:2019-09-16

Abstract: There were two feeding trials in this research. 225 37-week-old Lohamann laying hens were randomly divided into five treatments for trial one,fed a basal diet supplemented with 0, 0.05, 0.1, 0.2, 0.4 percentage tea polyphenols(TP) for a period of 59 days, respectively.600 51-week-old Lohamann laying hens were randomly divided into four treatments for trial two, fed a basal diet added with 0, 0.025, 0.05, 0.1 percentage TP for a period of 8 weeks, respectively. Dietary effects of TP supplementation on performance, lipid metabolism and egg quality were investigated in laying hens. The results showed that: (1) Egg production and feed conversion efficiency were improved to a certain extent by supplementing TP, but they were not improved with the increasing levels of added TP. (2) The addition of 0.1% TP in diet increased egg yolk VE and VA concentration by 58.99% and 20.96%, respectively. And TP was tended to increase whole egg amino acid levels containing S. The supplementation of 0.025%—0.1% TP in diet of layers at later period decreased broken and soft-shelled egg rates by 31.59%—47.09%. (3) The addition of 0.4% TP in diet decreased total cholesterol (TCH), triglyceride(TG), LDL-C contents of layer serum with 46 week old by 19.65%, 19.99% and 7.69%, respectively, and increased HDL-C by 45.35%. No significant change of 0.025%—0.1% TP supplementation on serum lipid levels was found in layers with 59βw old.

Key words: Tea polyphenols, Performances, Lipid metabolism, Egg quality, Laying hens

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