Comparison of the Dietary Supplementation of Lactobacillus plantarum, and Fermented and Non-Fermented Artemisia Annua on the Performance, Egg Quality, Serum Cholesterol, and Eggyolk-Oxidative Stability During Storage in Laying Hens

ABSTRACT Artemisia annua L. is a widely distributed medicinal plant and well-known for treating malaria due to the artemisinin content. We previously found enhanced antioxidant and antibacterial activities of Lactobacillus plantarum-fermented A. annua dried leaves in vitro. The present study compared the effects of the dietary supplementation of L. plantarum, fermented (FA) or non-fermented (NFA) A. annua on laying performance, egg quality, serum cholesterol, and egg yolk oxidative stability during storage in 40-weeks-old Hy-Line Brown layers. In total, 180 layers were randomly allocated into four treatments for 6 weeks: basal diet (CON), basal diet + 0.5% L. plantarum only (LO), basal diet + 0.5% NFA, and basal diet + 0.5% FA. Each treatment comprised five replicates with nine birds each. Egg weight of NFA and FA groups were significantly higher as compared with the CON and LO groups (p<0.01). The FA group displayed higher Haugh unit (HU) compared with the NFA group (p<0.05). Eggshell color of the FA group was significantly increased compared with the other groups (p<0.01). There was no significant difference in triglyceride, total cholesterol, HDL-cholesterol, and VLDL+LDL cholesterol among the different groups. During egg storage, the HU of FA groups was significantly increased as compared with the CON group after 3 weeks storage (p<0.05). The malondialdehyde (MDA) content in the stored eggs was significantly lowered by feeding of FA as compared with the CON and LO groups (p<0.05). Altogether, the fermented A. annua displayed positive effects in promoting egg quality of layers.

【摘要】黄花蒿（Artemisia annua L.）是一种广布型药用植物，因所含青蒿素（artemisinin）而在抗疟治疗中广为人知。本团队前期研究发现，经植物乳杆菌（Lactobacillus plantarum）发酵的黄花蒿干燥叶片，其体外抗氧化与抗菌活性得以增强。本研究探讨了日粮添加植物乳杆菌、发酵黄花蒿（fermented A. annua, FA）或未发酵黄花蒿（non-fermented A. annua, NFA）对40周龄海兰褐（Hy-Line Brown）蛋鸡产蛋性能、蛋品质、血清胆固醇水平以及贮藏期蛋黄氧化稳定性的影响。

试验共纳入180只蛋鸡，随机分为4组，试验周期为6周：基础日粮组（CON）、基础日粮+0.5%植物乳杆菌组（LO）、基础日粮+0.5%未发酵黄花蒿组（NFA）、基础日粮+0.5%发酵黄花蒿组（FA）。每组设置5个重复，每个重复饲养9只蛋鸡。

结果显示：未发酵黄花蒿组（NFA）与发酵黄花蒿组（FA）的蛋重显著高于基础日粮组（CON）与植物乳杆菌组（LO）（p<0.01）；发酵黄花蒿组（FA）的哈氏单位（Haugh Unit, HU）显著高于未发酵黄花蒿组（NFA）（p<0.05）；发酵黄花蒿组（FA）的蛋壳颜色评分显著高于其余各组（p<0.01）。各组血清甘油三酯、总胆固醇、高密度脂蛋白胆固醇（HDL-cholesterol）以及极低密度脂蛋白+低密度脂蛋白胆固醇（VLDL+LDL cholesterol）水平均无显著差异。在蛋品贮藏期间，贮藏3周后，发酵黄花蒿组（FA）的哈氏单位显著高于基础日粮组（CON）（p<0.05）；与基础日粮组（CON）和植物乳杆菌组（LO）相比，饲喂发酵黄花蒿（FA）可显著降低贮藏蛋中的丙二醛（malondialdehyde, MDA）含量（p<0.05）。

综上，发酵黄花蒿对提升蛋鸡的蛋品质具有积极作用。