A mixture of daidzein and Chinese herbs increases egg production and eggshell strength as well as blood plasma Ca, P, antioxidative enzymes, and luteinizing hormone levels in post-peak, brown laying hens

ABSTRACT Dietary supplementation with the isoflavone, daidzein, has been shown to improve egg production in poultry. Additionally, providing Chinese herbs (CH) in the broiler diet has led to increased antioxidative enzyme activity. However, the combined effect of these dietary supplements on hen performance has not been examined. Therefore, the objective of this study was to determine if dietary supplementation with a mixture of daidzein and CH would alter laying performance, egg quality, and blood plasma constituents of post-peak laying hens. At 59 wk of age, Hyline brown hens (240) were randomly allocated to 2 dietary groups and fed for 16 wk. The control group received the basal diet, and a treatment group was fed the basal diet that contained 0.02% of a mixture of daidzein and CH. Egg production and weight were recorded daily and egg quality data were collected at 75 wk of age. Blood plasma antioxidant activity, hormone levels, mineral (Ca and P) content, and osteocalcin content were determined at the end of the study. The results showed that laying rate, egg mass, and shell strength were greater in the daidzein-CH mixture group than the controls (P