AUTHOR=Chen Jiayi , Chen Fengming , Peng Simin , Ou Yangjiang , He Binsheng , Li Yinghui , Lin Qian 

TITLE=Effects of Artemisia argyi Powder on Egg Quality, Antioxidant Capacity, and Intestinal Development of Roman Laying Hens

JOURNAL=Frontiers in Physiology

VOLUME=13

YEAR=2022

URL=https://www.frontiersin.org/journals/physiology/articles/10.3389/fphys.2022.902568

DOI=10.3389/fphys.2022.902568

ISSN=1664-042X

ABSTRACT=<p>This study was conducted to evaluate the effect of dietary supplementation with <italic>Artemisia argyi</italic> (<italic>A. argyi</italic>) on egg quality, serum biochemical, antioxidant capacity, and intestinal development in Roman laying hens. A total of 432 (34-week-old) Roman hens were randomly divided into control group and three experimental groups. The control group was fed a basal diet, and the experimental group was fed a basal diet with 1%, 2%, and 3% <italic>A. argyi</italic> powder, respectively. The results showed that dietary supplementation of 2% <italic>A. argyi</italic> to the diet increased egg weight and egg white weight, and the daturic acid (C17:0), stearic acid (C18:0), eicosadienoic acid (C20:2), docosahexaenoic acid (C22:6n-3), α-linolenic acid (C18:3n-3), linoleic acid (C18:2n-6c), and polyunsaturated fatty acid (PUFA) in egg yolk. Meanwhile, the addition of 1∼3% <italic>A. argyi</italic> decreased serum urea. Moreover, dietary supplementation of 1% <italic>A. argyi</italic> promoted the antioxidative capacity of the hens by increasing hepatic T-SOD and CAT activities, as well as GSH-Px content. However, the addition of 3% <italic>A. argyi</italic> to the diet significantly increased the content of malondialdehyde in serum and liver and destroyed the intestinal morphology by increasing duodenal crypt depth. In conclusion, the addition level of <italic>A. argyi</italic> promoting egg quality and antioxidant capacity was at 2% and 1%, respectively.</p>