# The Impact of Adding Trehalose to the Diet on Egg Quality and Tibia Strength in Light-Laying Hens

## TL;DR

Adding 1% trehalose to the diet of hens improves egg quality and feed efficiency without harming bone health.

## Contribution

The study identifies 1.00% trehalose as the optimal dietary concentration for improving egg quality and feed conversion in laying hens.

## Key findings

- 1.00% trehalose improved egg quality and reduced lipid spoilage.
- 1.00% trehalose enhanced feed efficiency and egg weight without adverse effects on bone strength.
- Higher trehalose levels increased feed intake but reduced feed conversion ratio by egg mass.

## Abstract

The egg industry consistently seeks methods to enhance the quality of eggs, and one such approach involves the utilization of additives that can augment the antioxidant properties of eggs. This study aimed to investigate the impact of different concentrations (0, 0.05, 0.10, 0.30, 0.60, and 1.00%) of trehalose, a type of sugar, in the diets of hens on egg quality. A total of 384 hens were employed in the study, and varying levels of trehalose were added to their feed. Parameters such as feed consumption, egg quality, and bone strength were assessed. The findings revealed that the inclusion of 1.0% trehalose in the hens’ diet resulted in improved egg quality and reduced lipid spoilage while having no adverse effects on bone health. Consequently, the incorporation of trehalose in hen feed holds promise as a viable strategy for enhancing the overall quality of eggs.

Trehalose, a disaccharide consisting of two D-glucose molecules, is present in a variety of organisms, including bacteria, yeast, fungi, insects, and plants. In plants, it functions as a source of energy and carbon, and in yeast and plants, it serves as a signaling molecule, influencing metabolic pathways and growth regulation. Additionally, it plays a role in protecting proteins and cell membranes from stress-induced damage. This study aims to assess the optimal level of trehalose supplementation in the diets of layer hens aged 34 to 49 weeks, addressing the limited existing literature on its effects on productivity. Experimental diets, designed in accordance with nutritional recommendations, were formulated to contain six different levels of trehalose (0, 0.05, 0.10, 0.30, 0.60, and 1.00%). The study was conducted over five 21-day periods, during which various performance parameters were evaluated. The results indicated that trehalose supplementation at levels of 0.05%, 0.10%, and 0.30% led to increased feed intake (FI) compared to the 1.00% level (p < 0.05). Furthermore, the highest trehalose level (1.00%) significantly reduced the feed conversion ratio by egg mass (FCRem) compared to both the control group and the other supplementation levels; however, the feed conversion ratio by dry matter (FCRDz) remained consistent across all treatments. The levels of 0.05%, 0.10%, and 0.30% exhibited superior FCREm and FCRDz compared to the 1.00% level. Egg weight (EW) was higher in the trehalose-supplemented groups compared to the control group. Additionally, the 1.00% trehalose treatment was found to be the most effective in terms of relative weights of shells (RWS), and egg mass (EM) was higher at all trehalose levels compared to the control group. The antioxidant status, as measured by malondialdehyde (MDA) levels, indicated that supplementation with 0.30% and 0.60% trehalose had a protective effect against oxidative stress, although the 1.00% level resulted in increased MDA levels. Total weight (TW) was highest in the 0.30% treatment group, and bone strength (BS) improved in the groups supplemented with 0.10% and 1.00% trehalose. Other parameters, including lipid content (L), dry matter (DM), phosphorus (P), and calcium (Ca), did not show any significant differences among the treatment groups. In conclusion, supplementation with 1.00% trehalose enhances feed efficiency, egg weight, and quality, with minimal impact on lipid peroxidation, while potentially providing benefits for gut health and egg quality.