Xiasangju Processing Residues Improve Production Performance and Modulate Intestinal Inflammation and Gut Microbiota...

Area of Science:

• Animal Nutrition and Feed Science
• Sustainable Agriculture
• Poultry Science

Background:

• Growing demand for sustainable animal production drives interest in utilizing agricultural by-products as functional feed ingredients.
• Xiasangju processing residues, a by-product of traditional Chinese medicine, have potential but are poorly understood in poultry nutrition.

Purpose of the Study:

• To evaluate the nutritional composition, bioactive components, and functional effects of Xiasangju processing by-products as a dietary supplement for late-laying hens.

Main Methods:

• Chemical composition analyzed via LC-MS and conventional methods.
• Network pharmacology predicted anti-inflammatory mechanisms.
• 288 Jingfen laying hens were fed diets with 0-1.5% Xiasangju by-products for 56 days.
• Egg production, quality, organ indices, serum parameters, gene expression, antioxidant status, intestinal morphology, and gut microbiota were assessed.

Main Results:

• Identified 11 active compounds, including linarin and rosmarinic acid, plus protein, fiber, minerals, and amino acids.
• 1.5% supplementation increased egg production rate, egg weight, and yolk color without negative effects on organs or serum biochemistry.
• Reduced inflammatory gene expression (IL-6, COX-2, NF-κB, TNF-α) in the ileum and cecum.
• No significant impact on antioxidant status or intestinal morphology; gut microbiota composition was altered.

Conclusions:

• Xiasangju processing by-products show potential as a functional feed ingredient for late-laying hens.
• A 1.5% inclusion level improved performance and reduced inflammation, likely due to nutrients and bioactive compounds.
• Further research into the anti-inflammatory mechanisms involving COX-2 pathways and gut microbiota modulation is warranted.