Nutritional and Functional Effects of Ganoderma lucidum-Fermented Mulberry Leaves in Aged Laying Hens

Solid-state fermentation (SSF) can reduce antinutritional factors and improve the nutritional value of plant feed substrates. Here, we characterized mulberry leaves fermented with Ganoderma lucidum and evaluated a 3% dietary inclusion level in aged laying hens. Fermentation increased crude protein by 19.51% and increased total, essential, and branched-chain amino acids. Tannin and phytic acid contents decreased by 31.03% and 19.61%, respectively. After 60 days, the FML group showed a laying rate of 76%, comparable to Con (76%) and UML (74%), and no significant differences were detected in egg quality traits; however, the FML diet significantly reduced egg-yolk cholesterol relative to both Con and UML. Both UML and FML increased serum T-AOC, SOD, and CAT activities and reduced MDA. FML produced greater increases in T-AOC and SOD than UML. UML increased serum IgA, whereas FML increased IgG. Both products reduced serum TC and LDL-C. Thus, G. lucidum-mediated SSF improved the nutritional profile of mulberry leaves and altered selected physiological indices at a 3% dietary inclusion level. Dose-response and mechanistic studies are needed to establish efficacy and practical value. The mechanisms underlying the observed changes in antioxidant status, serum lipid profiles, and immunoglobulin concentrations require further elucidation.