Effects of supplemental dried wild leek (Allium scorodoprasum L. subsp. rotundum) leaves on laying performance, egg quality characteristics, and oxidative stability in laying hens.

This study aimed to examine the effect of dietary supplementation of dried wild leek (Allium scorodoprasum L. subsp. rotundum) leaves on laying performance, egg traits, antioxidant status, and oxidative stability in laying hens. For this purpose, a total of 96 Lohmann White laying hens aged 22 weeks allocated into four treatment groups each containing 24 hens. Hens were fed a diet supplemented with 0 (control), 1 (WL1), 2 (WL2), and 3 (WL3) g/kg dried wild leek (DWL) leaves. During the 10-week trial, egg weight was increased and feed efficiency was improved with 2 and 3 g/kg DWL leaves. No significant differences were observed among groups for egg production, feed intake, internal and external egg quality characteristics, and egg yolk cholesterol concentration. Levels of malondialdehyde and total antioxidant-oxidant status of egg yolk were not affected from DWL supplementation. However, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was increased and oxidative stress index was decreased in egg yolk. Superoxide dismutase enzyme activity was increased in the group of WL3, and total antioxidant status levels were increased in the groups of WL2 and WL3 in serum. DWL supplementation reduced serum cholesterol concentration significantly. No marked changes were observed in other blood parameters. In conclusion, DWL is considered to be high antioxidant supplement due to having high antioxidant capacity and important bioactive compounds. Dietary supplementation of DWL leaves at 3 g/kg could be a viable and beneficial feed additive to improve egg weight and feed efficiency, increase DPPH radical scavenging activity in egg yolk and antioxidant status of hen. Therefore, the usage of DWL leaves in the laying hen diets will be beneficial for egg producers and poultry nutritionists to produce functional eggs having low cholesterol and high antioxidants.