Synergistic effects of probiotic, vitamin C, and organic selenium on performance, eggshell quality, antioxidant capacity, and yolk fatty acid composition in laying hens

This study evaluated the effects of dietary supplementation with probiotic, vitamin C, and organic selenium (selenium-enriched yeast), individually or in combination, on productive performance, eggshell quality, antioxidant status, immune response, and yolk fatty acid profile in laying hens. A total of ۱۸۰ Bovans hens aged ۴۵ weeks were randomly assigned to five dietary treatments for ۱۲ weeks: (۱) Control diet (basal diet supplemented with ۰.۳ mg/kg inorganic selenium); (۲) control diet supplemented with ۰.۳ g/kg probiotic; (۳) control diet supplemented with ۰.۱ g/kg vitamin C; (۴) basal diet supplemented with ۰.۳ mg/kg organic selenium; and (۵) basal diet supplemented with probiotic + vitamin C + organic selenium. Productive traits, including egg production, egg weight, and feed intake, were recorded, and the feed conversion ratio (FCR) was calculated, while blood samples were analyzed for antibody titer against sheep red blood cells (SRBC), antioxidant enzyme activities, and total antioxidant capacity (TAC). Eggshell quality parameters and yolk fatty acid composition were also determined. The results indicated that hens receiving the combination of probiotic, vitamin C, and organic selenium exhibited the lowest FCR and highest egg mass and egg weight compared with most other treatments (P<۰.۰۵). Organic selenium improved several aspects of eggshell quality, including shell strength and egg shape index (P<۰.۰۵). Vitamin C supplementation increased total antibody titer relative to the probiotic group, although no differences were observed compared with the control group, and IgM and IgG levels remained unchanged. Activities of antioxidant enzymes (catalase, glutathione peroxidase, superoxide dismutase) were not affected by dietary treatments, but TAC was significantly elevated in the combination group (P<۰.۰۵). Combined dietary inclusion of probiotic, vitamin C, and organic selenium enhances yolk polyunsaturated fatty acids. In conclusion, concurrent dietary inclusion of probiotic, vitamin C, and organic selenium improved feed efficiency, certain aspects of eggshell quality, total antioxidant capacity, and yolk fatty acid composition in laying hens. These findings suggest that the combined supplementation of these nutrients represents a promising nutritional strategy to enhance productive performance, oxidative stability, and yolk nutritional value, while single additives may produce more limited effects.

کلیدواژه ها:

laying hens ، probiotic ، Vitamin C ، Selenium ، eggshell quality