Effect of shiitake [Lentinula edodes (Berk.) Pegler] mushroom on laying performance, egg quality, fatty acid composition and cholesterol concentration of eggs in layer chickens

摘要

Shiitake mushroom [Lentinula edodes (Berk.) Pegler] has long been considered a delicacy as well as a medicinal mushroom in many Asian countries, as well as being dried and exported internationally. This study assessed the influence of shiitake mushroom on laying performance, egg quality, sensory properties, fatty acid composition and cholesterol concentration of eggs in laying hens. The dietary groups were control (basal diet), shiitake 0.25% (basal diet + 0.25% shiitake mushroom) and shiitake 0.5% (basal diet + 0.5% shiitake mushroom). Egg production was significantly increased (p 0.05). Haugh unit was significantly increased (p>0.05) in both shiitake groups, but a thinner egg shell was observed in the shiitake 0.25% group and thicker egg albumen in the shiitake 0.5% group compared to the control group. Dietary addition of shiitake mushroom did not induce any effect (p>0.05) on sensory evaluation of eggs. Among the fatty acid composition of egg yolk, linoleic acid as well as total n-6 and polyunsaturated fatty acid contents were increased (p<0.05), whereas palmitoleic acid and α- linolenic acid were decreased (p<0.05) in the shiitake 0.5% group. Cholesterol concentration of egg yolk was significantly decreased (p<0.05) in the shiitake 0.5% group compared to the control group. Dietary supplementation with shiitake mushroom up to 0.5% positively affects egg production, egg quality, fatty acid composition and cholesterol level reduction of eggs, and did not adversely affect sensory properties of eggs. Shiitake mushroom could be beneficial in layer diet.