Effects of supplementation with lycopene on egg quality and antioxidant function in laying hens

The strategic focus on improving the quality of eggs, which are foundational and nutritious foods, offers a straightforward method to elevate the nutritional value of diets. However, studies on strategies to improve egg quality remain limited. Lycopene, a lipophilic carotenoid derived from red fruits and vegetables, enhances growth performance, lowers blood lipid levels, and improves antioxidant capacity. Therefore, in this study, a total of 360 laying hens were randomly divided into four groups. The CON group was fed a basal diet, the LYC group was supplemented with 120 mg/kg lycopene, whereas the CCBA group was supplemented with 60 mg/kg β-carotene, 250 mg/kg curcumin, 250 mg/kg allicin, and 500 mg/kg sodium butyrate, the CLYC group replaced β-carotene with lycopene, while other ingredients remained the same. For the yolk score, the LYC group significantly increased at days 14, 21, 28, 35, and 42 compared to the CON group (p < 0.05). The UFA and Vitamin A contents were significantly elevated in the LYC group compared to the CON group (p < 0.05). The result of lipid metabolism genes expression showed that the relative expression of ACC, LXR-α, and PPAR-α significantly increased in the CLYC and CCBA groups compared with the CON group (p < 0.05), the relative expression of LXR-α in the LYC group remarkably higher than that in the CON group (p < 0.05). Additionally, heatmap analysis showed that Turicibacter and Veillonella were enriched in the LYC group. The results of this study indicated that lycopene supplementation significantly improved egg quality, hepatic lipid metabolism, and systemic immunity in laying hens. Furthermore, analysis of gut revealed that lycopene increased ileal goblet cell numbers and IgA production, while enriching beneficial microbiota.