Effects of Chinese herb ultrafine powder on nutritional value of meat in laying hens

This trial was performed to determine the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation on fatty and amino acids composition in pectoral muscles of late-phase laying hens. A total of 576 Xinyang black-feather laying hens (300-day-old) were randomly allotted to eight groups. These results indicated that dietary CHUP supplementation enhanced the nutritional value of pectoral muscles in aged laying hens