Multi-Component Botanical Crude Extracts Improve Egg and Meat Quality in Late-Laying Hens Through Gut Microbiota Modulation.

ABSTRACT: Laying hens in the late laying period often experience reduced productivity and declining egg and meat quality, which limits breeding efficiency and resource utilization. This study aimed to evaluate the effects of multi-component Botanical Crude Extracts (BCEs) on egg and meat quality, metabolic health, and gut microbiota in aged laying hens. A total of 4320 hens were supplemented with 0.3% BCEs for 100 days, with evaluations at 60 and 100 days. BCE supplementation significantly enhanced egg flavor by promoting aromatic and fat-soluble volatiles and reducing odorous compounds (p < 0.05). BCEs improved yolk nutrition by enriching n-3 polyunsaturated fatty acids, especially docosahexaenoic acid (DHA), and optimizing the n-6/n-3 ratio (p < 0.05). A moderate reduction in amino a

SUBMITTER: Wei X 

PROVIDER: S-EPMC12562306 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature