Effect of Zanthoxylum bungeanum Maxim seeds on production performance, serum indicators, and egg quality of laying hens.

This experiment aimed to investigate the effects of adding Zanthoxylum bungeanum Maxim seeds to feed on the production performance, serum indicators, and egg quality of laying hens. The experiment involved selecting 360 Jingfen No.6 hens at the age of 42 weeks, which were randomly divided into two groups, with six replicates per group, and 30 hens in each replicate. The control group (CON group) was fed basic feed, while the experimental group (ZBMS group) was fed a diet in which 2% Zanthoxylum bungeanum Maxim seeds were used to replace corn in the basic feed. The pre trial period was seven days, and the formal trial period was 28 days. The results showed that compared with CON group, the average egg weight from 1 to 14, 15 to 28 and 1 to 28 days in ZBMS group was significantly increased (P<0.05), and the soft broken egg rate was significantly decreased (P<0.05). Serum glutamic oxalacetic transaminase (AST) activity, interleukin-1β (IL-1β) and interferon γ (IFN-γ) levels of laying hens in ZBMS group were significantly decreased (P<0.05), while serum interleukin-4 (IL-4) level and total antioxidant capacity (T-AOC) were significantly increased (P<0.05). Compared with CON group, yolk color in ZBMS group at 28 day was significantly increased (P<0.05). Compared with CON group, the contents of palmitoleic acid, linoleic acid, α -linolenic acid, behenic acid and docosahexaenoic acid (DHA) of eggs in ZBMS group were significantly increased (P<0.05), while the contents of myristic acid, heptadeconic acid, stearic acid, oleic acid, eicosanoenoic acid, aconite acid and arachidonic acid were significantly decreased (P<0.05). The study indicates that using 2% Zanthoxylum bungeanum Maxim seeds to replace corn can enhance the immunity and antioxidant capacity of laying hens, increase egg weight, reduce soft break rate, improve egg yolk color and yolk ratio, and increase the content of polyunsaturated fatty acids in eggs. [ABSTRACT FROM AUTHOR]