Plant Flavonoids Boost Skeletal Strength and Egg Quality in Laying Hens

Recently, the poultry nutrition and Feed innovation team of the Feed Research Institute of the Chinese Academy of Agricultural Sciences has made a major breakthrough in the field of scientific research. Their latest research reveals a new, environmentally friendly feed additive - genistein and daidzein, which has a significant effect on improving the production performance and egg quality of laying hens, providing new possibilities for the sustainable development of poultry farming.

Genistein and daidzein are common plant flavonoid compounds that have a wealth of biological activities, including antibacterial and antioxidant properties. Previously, the research team had demonstrated the positive effects of these flavonoid compounds on egg production performance and egg quality in adult laying hens. However, its effect on growing and developing young laying hens has not been fully studied.

In this experiment, the researchers selected common Hyline brown laying hens as experimental subjects, and added 50 mg/kg of genistein or daidzein to the basic diet, respectively. After a period of observation, the results showed that these two flavonoid compounds not only improved the growth rate and egg production rate of young laying hens, but also significantly enhanced the bone strength of laying hens and reduced the risk of fracture. At the same time, egg shell thickness, yolk color and nutritional content have also been significantly improved. In particular, genistein was more effective than daidzein in improving the production performance and egg quality of laying hens, and did not have any negative effects on the health of laying hens at experimental doses.

Based on these findings, the research team proposes that 50 mg/kg genistein could be a safe, green alternative to antibiotics in conventional feed to improve the growth and health of young laying hens. The results of this innovative research have been published in the internationally renowned journal Poultry Science, funded by a number of national scientific research programs, and provide a new and environmentally friendly farming strategy for the global poultry industry.

This research not only has great significance for improving the market competitiveness of eggs, but also has far-reaching implications for reducing the use of antibiotics, preventing the emergence of antibiotic resistance, and promoting the green and sustainable development of animal husbandry.