Zanthoxylum bungeanum leaf enhanced yolk color and egg flavor in laying hens by altering yolk lipid composition.

ABSTRACT: The present study was conducted to investigate the effects of different levels of dietary Zanthoxylum bungeanum leaf (ZBL) on productive performance, egg quality, flavor, and yolk lipidomic of laying hens. In total, 640 healthy Lohmann Pink laying hens (age, 58 weeks) were randomly assigned to one of four treatment groups: control (CON), 1 % ZBL, 2 % ZBL, or 3 % ZBL. The entire experiment lasted for eight weeks. The results demonstrated that dietary supplementation with ZBL did not compromise the laying rate in laying hens (P > 0.05). The egg yolk color had increased with ZBL levels (P < 0.05). As compared to the CON group, 3 % ZBL strengthened sourness, richness, saltiness and bitterness of E-tongue analysis and strengthened overall acceptance of sensory evaluation (P < 0.05). In total, 1

SUBMITTER: Cao S 

PROVIDER: S-EPMC12605262 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature