Effects of quercetin and genistein on egg quality, lipid profiles, and immunity in laying hens

Abstract

AbstractBACKGROUNDAfter the peak laying stage, laying hens become susceptible to lipid accumulation and inflammatory reactions. The objective of this experiment was to examine the impact of quercetin and genistein on egg quality and lipid profiles in laying hens. A total of 240 Hy‐Line Brown hens were randomly assigned to three dietary treatments. Each treatment had eight replicates, with ten hens in each replicate, and the hens were aged between 46 and 56 weeks. The test diets consisted of a corn–soybean meal‐based basal diet, a basal diet supplemented with 300 mg kg−1 quercetin, and a basal diet supplemented with 300 mg kg−1 quercetin and 40 mg kg−1 genistein.RESULTSResults showed that, separately, supplemental quercetin significantly improved egg quality (eggshell strength, albumen height, and Haugh unit, P < 0.05) and reduced the deposition of abdominal fat (P < 0.05). Our findings also showed that, separately or as a combination, supplemental quercetin and genistein significantly increased eggshell thickness (P < 0.05), decreased the levels of lipids in serum (low‐density lipoprotein cholesterol, total cholesterol, total triglycerides, and non‐esterified fatty acids, P < 0.05) and significantly increased serum immunoglobulins A and G (P < 0.05), and promoted the expression of splenic immune‐related genes (IgA and IL‐4, P < 0.05).CONCLUSIONThis study confirmed that supplemental quercetin and genistein, either separately or in combination, can enhance eggshell thickness, lipid profiles, and immune function in aging hens. Moreover, both quercetin alone and quercetin + genistein exhibited similar abilities to lower lipid levels and improve immune function. © 2023 Society of Chemical Industry.