Antioxidant activity of combined feed ingredients and its impact on the antioxidant status, metabolic indicators, and productivity of laying hens
Abstract
Aim. To study how variations in the antioxidant activity of diets formed exclusively from basic ingredients with different natural antioxidant potential affect the antioxidant status, oxidative stress indicators, biochemical and hematological blood indices, as well as the main productivity indicators of laying hens. Methods. The experiment, conducted from December 2023 to June 2024 at the experimental farm of the State Poultry Research Station of the Institute of Animal Husbandry of the NAAS (Kharkiv region), involved the use of laying hens of the Birkivska barvysta breed (2 similar groups of 40 birds each), which were kept in group cages. The birds were fed isonutrient diets with the same levels of crude protein (17%) and metabolizable energy (270 kcal/100 g), but contrasting in terms of total antioxidant activity: 12.55 and 23.34 mg/g as recalculated per ascorbic acid. The antioxidant activity of the feeds was modeled based on the actual values of the antioxidant activity of the ingredients (corn, wheat, bran, soybean, and sunflower meal, yeast), which were previously determined by the authors titrimetric method (Kotyk et al., 2023), expressed as recalculated per ascorbic acid (mg/g). The duration of feeding was 30 weeks. At the end of the experiment, the following indicators of antioxidant status and oxidative stress were determined in hens using common methods: the antioxidant activity of serum, egg white and yolk, the activity of superoxide dismutase and catalase, the level of malondialdehyde in serum; metabolic and hematological indices total protein, total lipids, cholesterol, alanine aminotransferase, aspartate aminotransferase, hemoglobin, erythrocytes, leukocytes; the markers of non-specific resistance phagocytic activity of neutrophils and bactericidal activity of serum and egg white regarding Escherichia coli. The antioxidant activity of excrements was additionally analyzed. The productivity was assessed by egg laying intensity, average egg weight, and survival of the hens; the incubation properties were evaluated by egg hatchability. Results. Higher antioxidant activity of the diet was accompanied by a significant improvement in antioxidant indicators: the antioxidant activity of serum increased by 12.1%, that of egg white by 19.3%, of yolk by 32.0%, superoxide dismutase and catalase activity by 7.4% and 5.5%, respectively, while the level of malondialdehyde in serum decreased by 11.0%. At the metabolic level, an increase in total blood serum protein (by 12.0%) was detected with a simultaneous decrease in total lipids (by 17.4%) and cholesterol (by 14.5%) without changes in the activity of liver enzymes; hematological indices (hemoglobin, erythrocytes, leukocytes) remained within the physiological norm and did not differ between groups. Among the indicators of non-specific resistance, an
References
Adebo OA, Medina-Meza IG (2020) Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review. Molecules 25(4):927. https://doi.org/10.3390/molecules25040927
Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50(21):6182–6187. https://doi.org/10.1021/jf0205099
Al-Khalaifah HS, Ibrahim D, Kamel AE-S et al (2024) Enhancing impact of dietary nano-formulated quercetin on laying productivity: egg quality, oxidative stability of stored eggs, intestinal immune and antioxidants related genes expression. BMC Vet Res 20(1):494. https://doi.org/10.1186/s12917-024-04327-x
Aliaga F, Martins IM, Faria A et al (2018) Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids. Food Funct 9(3):1889–1898. https://doi.org/10.1039/c7fo01645j
Amevor FK, Cui Z, Ning Z et al (2021) Synergistic effects of quercetin and vitamin E on egg production, egg quality, and immunity in aging breeder hens. Poult Sci 100(12):101481. https://doi.org/10.1016/j.psj.2021.101481
Board MM, Crespo R, Shah DH, Faux CM (2018) Biochemical reference intervals for backyard hens. J Avian Med Surg 32(4):301–306. https://doi.org/10.1647/2017-310
Bratyshko N, Ionov I, Ibatullin I et al (2013) Efektyvna hodivlia silskohospodarskoi ptytsi: navchalnyi posibnyk [Effective feeding of poultry: study guide]. Ahrarna nauka, Kyiv (in Ukrainian)
Collins A, Santhakumar A, Latif S et al (2024) Impact of processing on the phenolic content and antioxidant activity of Sorghum bicolor L. Moench. Molecules 29(15):3626. https://doi.org/10.3390/molecules29153626
Ding X, Giannenas I, Skoufos I, Wang J, Zhu W (2023) The effects of plant extracts on lipid metabolism of chickens — a review. Anim Biosci 36(5):679–691. https://doi.org/10.5713/ab.22.0272
Elsafy M, Tia NAJ, Sir Elkhatim KA et al (2024) Unveiling the influences of P fertilization on bioactive compounds and antioxidant activity in grains of four sorghum cultivars. PLoS ONE 19(10):e0311756. https://doi.org/10.1371/journal.pone.0311756
Fardet A, Rock E, Rémésy C (2008) Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? J Cereal Sci 48(2):258–276. https://doi.org/10.1016/j.jcs.2008.01.002
Horvat D, Šimić G, Drezner G et al (2020) Phenolic acid profiles and antioxidant activity of major cereal crops. Antioxidants 9(6):527. https://doi.org/10.3390/antiox9060527
Kasote D, Tiozon RN, Sartagoda KJD et al (2021) Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals. Front Plant Sci 12:771276. https://doi.org/10.3389/fpls.2021.771276
Kotyk AM, Katerynych OO, Ionov IA (2023) Section 24. Antioxidant and antimicrobial activity of grain as a component of food safety. In: Sustainable food chain and safety through science, knowledge and business: scientific monograph. Baltija Publishing, Riga, pp 538–549.
Levchenko VI, Holovakha VI, Kondrakhin IP et al (2010) Metody laboratornoi klinichnoi diahnostyky khvorob tvaryn [Methods of laboratory clinical diagnostics of animal diseases]. Ahrarna osvita, Kyiv (in Ukrainian).
Liu J, Liu J, Zhou S, Fu y, yang Q, Li y (2023) Effects of quercetin and daidzein on egg quality, lipid metabolism, and cecal short-chain fatty acids in layers. Front Vet Sci 10:1301542. https://doi.org/10.3389/fvets.2023.1301542
Mahfuz S, Shang Q, Piao X (2021) Phenolic compounds as natural feed additives in poultry and swine diets: a review. J Anim Sci Biotechnol 12(1):48. https://doi.org/10.1186/s40104-021-00565-3
Masisi K, Beta T, Moghadasian MH (2016) Antioxidant properties of diverse cereal grains: a review on in vitro and in vivo studies. Food Chem 196:90–97. https://doi.org/10.1016/j.foodchem.2015.09.021
Muhammad AI, Mohamed DAA, Chwen LT, Akit H, Samsudin AA (2021) Effect of sodium selenite, selenium yeast, and bacterial enriched protein on chicken egg yolk color, antioxidant profiles, and oxidative stability. Foods 10(4):871. https://doi.org/10.3390/foods10040871
Nimalaratne C, Wu J (2015) Hen egg as an antioxidant food commodity: a review. Nutrients 7(10):8274–8293. https://doi.org/10.3390/nu7105394
Ohkawa H, Ohishi N, yagi K (1979) Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem 95:351–358. https://doi.org/10.1016/0003-2697(79)90738-3
Ouyang K, Xu M, Jiang y, Wang W (2016) Effects of alfalfa flavonoids on broiler productivity, meat quality, and gene expression. Can J Anim Sci 96(3):332–341. https://doi.org/10.1139/cjas-2015-0132
Pitino R, De Marchi M, Manuelian CL et al (2021) Plant feed additives as natural alternatives to the use of synthetic antioxidant vitamins on yield, quality, and oxidative status of poultry products: a review of the literature of the last 20 years. Antioxidants 10(5):757. https://doi.org/10.3390/antiox10050757
Pontieri P, Pepe G, Campiglia P et al (2021) Comparison of content in phenolic compounds and antioxidant capacity in grains of white, red, and black sorghum varieties grown in the Mediterranean area. ACS Food Sci Technol 1(6):1109–1119. https://doi.org/10.1021/acsfoodscitech.1c00115
Ramos-Enríquez JR, Ramírez-Wong B, Robles-Sánchez RM et al (2018) Effect of extrusion conditions and the optimization of phenolic compound content and antioxidant activity of wheat bran using response surface methodology. Plant Foods Hum Nutr 73(3):228–234. https://doi.org/10.1007/s11130-018-0679-9
Rezaee N, Fernando WMADB, Hone E et al (2021) Potential of sorghum polyphenols to prevent and treat Alzheimer's disease: a review article. Front Aging Neurosci 13:729949. https://doi.org/10.3389/fnagi.2021.729949
Sauer ZC, Taylor K, Wolc A et al (2019) Establishment of Hy-Line commercial laying hen whole blood gas and biochemistry reference intervals utilizing portable i-STAT1 clinical analyzer. Poult Sci 98(6):2354–2359. https://doi.org/10.3382/ps/pey600
Shahidi F, Ambigaipalan P (2015) Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects — a review. J Funct Foods 18:820–897. https://doi.org/10.1016/j.jff.2015.06.018
Shin E-C, Shurson GC, Gallaher DD (2018) Antioxidant capacity and phytochemical content of 16 sources of corn distillers dried grains with solubles (DDGS). Anim Nutr 4(4):435–441. https://doi.org/10.1016/j.aninu.2018.07.003
Shurson J (2018) DDGS show greater antioxidant capacity than in corn grain. In: National Hog Farmer. https://www.nationalhogfarmer.com/hog-nutrition/ddgs-show-greater-antioxidant-capacity-than-in-corn-grain. Accessed 19 Aug 2025
Song R, Chen C, Wang L et al (2013) High sulfur content in corn dried distillers grains with solubles protects against oxidized lipids by increasing sulfur-containing antioxidants in nursery pigs. J Anim Sci 91(6):2715–2728. https://doi.org/10.2527/jas.2012-5350
Stępniewska J, Dołęgowska B, Cecerska-Heryć E et al (2016) The activity of antioxidant enzymes in blood platelets in different types of renal replacement therapy: a cross-sectional study. Int Urol Nephrol 48(4):593–599. https://doi.org/10.1007/s11255-015-1204-9
Suchowilska E, Bieńkowska T, Stuper-Szablewska K, Wiwart M (2020) Concentrations of phenolic acids, flavonoids and carotenoids and the antioxidant activity of the grain, flour and bran of Triticum polonicum as compared with three cultivated wheat species. Agriculture 10(12):591. https://doi.org/10.3390/agriculture10120591
Surai P, Kochish I, Fisinin V, Kidd M (2019) Antioxidant defence systems and oxidative stress in poultry biology: an update. Antioxidants 8(7):235. https://doi.org/10.3390/antiox8070235
Surai PF, Kochish II (2019) Nutritional modulation of the antioxidant capacities in poultry: the case of selenium. Poult Sci 98(10):4231–4239. https://doi.org/10.3382/ps/pey406
Vlaicu PA, Panaite TD, Turcu RP (2021) Enriching laying hens eggs by feeding diets with different fatty acid composition and antioxidants. Sci Rep 11(1):20707. https://doi.org/10.1038/s41598-021-00343-1
Vlaicu PA, Untea AE (2024) Application of natural antioxidants from fruits waste for improving egg quality characteristics. Appl Sci 14(22):10437. https://doi.org/10.3390/app142210437
Woolson RF, Clarke WR (2011) Statistical methods for the analysis of biomedical data, 2nd edn. Wiley, Hoboken.
Xiao y, Gao X, yuan J (2024) Comparative study of an antioxidant compound and ethoxyquin on feed oxidative stability and on productivity, antioxidant capacity, and intestinal health in starter broiler chickens. Antioxidants 13(10):1229. https://doi.org/10.3390/antiox13101229
Xu J, Wang W, Zhao y (2021) Phenolic compounds in whole grain sorghum and their health benefits. Foods 10(8):1921. https://doi.org/10.3390/foods10081921
This work is licensed under a Creative Commons Attribution 4.0 International License.
