Effects of Bamboo Vinegar on Production Performance, Egg Quality, Antioxidant Status, and Serum Biochemistry of Laying Hens in Summer

This study investigated the effects of bamboo vinegar (BV) on production performance, egg quality, antioxidant status, and serum biochemical parameters laying hens during summer. One hundred twenty 36-week-old Hy-Line Brown were randomly assigned to 4 groups, with 30 per group. The control group was fed a basal diet 1 mL/kg, 5 10 mL/kg BV added 0.1% BV, 0.5% 1.0% respectively. experiment lasted days showed that performance not significantly affected by addition (p>0.05). Egg shape index glutathione peroxidase activity in BV-supplemented groups increased (p<0.05). total protein albumin content compared These results suggested dietary could improve capacity