The synergistic role of multiple enzymes and curcumin in enhancing the physiological efficiency and productive performance of laying hens

Abstract

This study aimed to evaluate the effect of adding multiple enzymes and curcumin as an antioxidant and their interaction on some biochemical indicators and productive performance. Using an integrated mixture of enzymes and antioxidants in the diet of laying hens is an effective strategy to improve physiological performance, enhance productive efficiency and increase egg quality. However, studies that evaluate this integrated effect on performance under multiple production conditions are still limited and few, which necessitates further research in this area. The experiment involved using 132-day-old (four months and 12 days) Meso laying hens. A total of 144 birds (124 hens + 20 roosters) were housed in the coop. They were weighed and then randomly divided into four experimental groups, with three replicates of 12 birds per replicate (10 hens + 2 roosters). Treatment T1 (control): standard diet without any additives. Treatment T2: standard diet containing added enzymes at a rate of 2 g/kg of feed. Treatment T3: standard diet containing added curcumin at a rate of 2 g/kg of feed. Treatment T4: standard diet containing added enzymes and curcumin (2 g enzymes/kg of feed) and (2 g curcumin/kg of feed). Regular drinking water was freely available in all treatments.The experiment involved using 132-day-old (four months and 12 days) Meso laying hens. A total of 144 birds (124 hens + 20 roosters) were housed in the coop. They were weighed and then randomly divided into four experimental groups, with three replicates of 12 birds per replicate (10 hens + 2 roosters). Treatment T1 (control): standard diet without any additives. Treatment T2: standard diet containing added enzymes at a rate of 2 gm/kg of feed. Treatment T3: standard diet containing added curcumin at a rate of 2 gm/kg of feed. Treatment T4: standard diet containing added enzymes and curcumin (2 gm enzymes/kg of feed) and (2 gm curcumin/kg of feed). Regular drinking water was freely available in all treatments. An increase in red blood cell (RBC) count was observed in the second treatment group compared to the control group. Significant increases in hemoglobin (Hb) concentration and packed cell volume (PCV) were also observed in both the second and third treatments compared to the control group. Furthermore, glucose levels decreased in the third and fourth treatments compared to the second treatment group and the control group. All treatments showed significant increases in total protein, globulin, and globulin/albumin ratio compared to the control group. The enzymes and curcumin showed a positive effect on serum lipid parameters, with a significant decrease in triglyceride (TG), total cholesterol (TC), low-density lipoprotein (LDL), very-low-density lipoprotein (VLDL), and atherosclerosis index, along with decreased liver enzyme levels (AST and ALT) in all treatments compared to the control at 31 weeks of age. Conversely, at 29 weeks of age, a significant increase in both high-density lipoprotein (HDL) and low-density lipoprotein (LDL) was observed in all treatments compared to the control. The statistical analysis revealed a significant improvement at the probability level (P ≤ 0.05) in most of the studied traits as a result of the nutritional additives, The chemical composition of the eggs also improved with an increase in protein and amino acid content and a decrease in cholesterol levels.