Fermented Aronia melanocarpa pomace improves the nutritive value of eggs, enhances ovarian function, and reshapes microbiota abundance in aged laying hens

作者：Zhihua Li, Binghua Qin, Ting Chen, Xiangfeng Kong, Qian Zhu, Md. Abul Kalam Azad, Yadong Cui, Wei Lan, Q. He · 发表于：Frontiers in Microbiology · 年份：2024 · DOI：10.3389/fmicb.2024.1422172 · 被引用次数：9 · 研究领域：Moringa oleifera research and applications、Phytoestrogen effects and research、Animal Nutrition and Physiology

Introduction There is a decline in the quality and nutritive value of eggs in aged laying hens. Fruit pomaces with high nutritional and functional values have gained interest in poultry production to improve the performance. Methods The performance, egg nutritive value, lipid metabolism, ovarian health, and cecal microbiota abundance were evaluated in aged laying hens (320 laying hens, 345-day-old) fed on a basal diet (control), and a basal diet inclusion of 0.25%, 0.5%, or 1.0% fermented Aronia melanocarpa pomace (FAMP) for eight weeks. Results The results show that 0.5% FAMP reduced the saturated fatty acids (such as C16:0) and improved the healthy lipid indices in egg yolks by decreasing the atherogenicity index, thrombogenic index, and hypocholesterolemia/hypercholesterolemia ratio and increasing health promotion index and desirable fatty acids ( P < 0.05). Additionally, FAMP supplementation (0.25%−1.0%) increased ( P < 0.05) the ovarian follicle-stimulating hormone, luteinizing hormone, and estrogen 2 levels, while 1.0% FAMP upregulated the HSD3B1 expression. The expression of VTG II and ApoVLDL II in the 0.25% and 0.5% FAMP groups, APOB in the 0.5% FAMP group, and ESR2 in the 1% FAMP group were upregulated ( P < 0.05) in the liver. The ovarian total antioxidant capacity was increased ( P < 0.05) by supplementation with 0.25%−1.0% FAMP. Dietary 0.5% and 1.0% FAMP downregulated ( P < 0.05) the Keap1 expression, while 1.0% FAMP upregulate...