Changes in egg production, egg quality and egg nutritional values of laying hens in response to dietary supplementation with green tea water extracts

Our previous studies demonstrated that low-grade tea had some beneficial effects on egg production performance and quality. Extracts derived from high levels of active ingredients. Thus, this study investigated the green water extracts (GTWE) supplementation production, quality nutritional value laying hens. A total 192 hens were randomly allotted to four groups T0, T1, T2 T3, which fed with basal diet supplemented 0%, 0.3%, 0.5% 1.0% GTWE, respectively. Results showed 0.3% GTWE increased improved feed conversion ratio significantly, while resulted in no significant effects. Furthermore, adverse intake. treatment quality, as shown by albumen height Haugh unit. At same time, value, presented content vitamin E lecithin. On other hand, decreased cholesterol, triglyceride, malonaldehyde levels. However, strength thickness eggshell negatively affected. The comprehensive analysis suggested low dose could be used developing a desired functional supplement.