Effects of Horsetail (Equisetum arvense) and Spirulina (Spirulina platensis) Dietary Supplementation on Laying Hens Productivity and Oxidative Status

Abstract

Simple Summary In the last decade, the interest in plants, plant extracts, and derived phytochemicals as dietary additives for poultry has significantly increased. This study aimed to investigate the effects of different dietary levels of both horsetail and spirulina on performance, egg quantitative and qualitative traits, serum and yolk cholesterol, and antioxidant status of laying hens. Based on the findings, supplementing laying hen diet with horsetail and spirulina did not have a detrimental effect on productive parameters. The purpose of this study was to examine the effect of dietary horsetail (Equisetum arvense) and spirulina (Spirulina platensis) supplementation on performance, egg quality, serum biochemical and antioxidant status of laying hens. A total of 648, 63-week-old Hy-Line W-36 layers were divided into nine groups with eight replicates per group (nine birds per replicate). A feeding trial was conducted under completely randomized design with factorial arrangement 3 x 3 consisting of three different dietary levels of horsetail supplementations (0, 0.25, and 0.50%, respectively) in combination with three levels of spirulina (0, 1, and 2%, respectively). Results showed that feed intake, egg production, egg weight and mass, and feed conversion ratio were not significantly affected by the dietary treatments. Eggshell thickness, strength, and yolk color were significantly improved in diets supplemented with 0.5% horsetail and 2% spirulina and their interactions. Egg yolk cholesterol was not significantly different among groups; however, a significant reduction was found when fed 2% spirulina. Serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) concentration decreased by supplementing 2% spirulina in diet; also, spirulina increased total superoxide dismutase (TSOD) and total antioxidant capacity (TAC) in laying hens. Overall, the findings indicated that the combination of horsetail and spirulina could have potential for improving the egg's physical parameters, whereas spirulina was more effective in improving blood traits and oxidative status.