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Volume 14
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10.3390/foods14203480
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Multi-Component Botanical Crude Extracts Improve Egg and Meat Quality in Late-Laying Hens Through Gut Microbiota Modulation

by
Xiaofang Wei
1,
Huixin Liu
1,
Fang Chen
1,
Yumiao Liang
1,
Wenwen Yang
1,
Wenjing Liang
1,
Ting Xu
1,
Hongjie Hu
1,
Xiuyu Li
2,
Hongbin Si
3 and
Shuibao Shen
3,*
1
College of Animal Science and Technology, Guangxi University, Nanning 530004, China
2
Guangxi Zhuang Autonomous Region Veterinary Drug Inspection Institute, Nanning 530004, China
3
Agricultural and Livestock Industry Development Research Institute, Guangxi University, Nanning 530004, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(20), 3480; https://doi.org/10.3390/foods14203480 (registering DOI)
Submission received: 14 September 2025 / Revised: 5 October 2025 / Accepted: 8 October 2025 / Published: 12 October 2025
(This article belongs to the Section Meat)
Versions Notes

Abstract

Laying hens in the late laying period often experience reduced productivity and declining egg and meat quality, which limits breeding efficiency and resource utilization. This study aimed to evaluate the effects of multi-component Botanical Crude Extracts (BCEs) on egg and meat quality, metabolic health, and gut microbiota in aged laying hens. A total of 4320 hens were supplemented with 0.3% BCEs for 100 days, with evaluations at 60 and 100 days. BCE supplementation significantly enhanced egg flavor by promoting aromatic and fat-soluble volatiles and reducing odorous compounds (p < 0.05). BCEs improved yolk nutrition by enriching n-3 polyunsaturated fatty acids, especially docosahexaenoic acid (DHA), and optimizing the n-6/n-3 ratio (p < 0.05). A moderate reduction in amino acids was observed, which may reduce bitterness and ammonia burden (0.05 ≤ p < 0.10, trend). In muscle, BCEs improved protein–fat distribution, increased intramuscular fat, and enhanced flavor-related metabolites, significantly improving meat quality of culled hens (p < 0.05). BCEs also reshaped gut microbiota, reducing harmful taxa and promoting short-chain fatty acid and aromatic metabolite biosynthesis (p < 0.05). Serum metabolomics revealed modulation of AMPK, calcium, and cholesterol pathways, improving antioxidant capacity and lipid regulation (p < 0.05). Correlation analyses linked beneficial bacteria and metabolites with yolk DHA levels and flavor (p < 0.05). Overall, BCEs enhanced egg and meat quality and physiological health, providing guidance for functional feed strategies in aged laying hens.
Keywords: gut microbiota; serum metabolomics; egg quality; meat quality; laying hens; botanical extracts gut microbiota; serum metabolomics; egg quality; meat quality; laying hens; botanical extracts

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MDPI and ACS Style

Wei, X.; Liu, H.; Chen, F.; Liang, Y.; Yang, W.; Liang, W.; Xu, T.; Hu, H.; Li, X.; Si, H.; et al. Multi-Component Botanical Crude Extracts Improve Egg and Meat Quality in Late-Laying Hens Through Gut Microbiota Modulation. Foods 2025, 14, 3480. https://doi.org/10.3390/foods14203480

AMA Style

Wei X, Liu H, Chen F, Liang Y, Yang W, Liang W, Xu T, Hu H, Li X, Si H, et al. Multi-Component Botanical Crude Extracts Improve Egg and Meat Quality in Late-Laying Hens Through Gut Microbiota Modulation. Foods. 2025; 14(20):3480. https://doi.org/10.3390/foods14203480

Chicago/Turabian Style

Wei, Xiaofang, Huixin Liu, Fang Chen, Yumiao Liang, Wenwen Yang, Wenjing Liang, Ting Xu, Hongjie Hu, Xiuyu Li, Hongbin Si, and et al. 2025. "Multi-Component Botanical Crude Extracts Improve Egg and Meat Quality in Late-Laying Hens Through Gut Microbiota Modulation" Foods 14, no. 20: 3480. https://doi.org/10.3390/foods14203480

APA Style

Wei, X., Liu, H., Chen, F., Liang, Y., Yang, W., Liang, W., Xu, T., Hu, H., Li, X., Si, H., & Shen, S. (2025). Multi-Component Botanical Crude Extracts Improve Egg and Meat Quality in Late-Laying Hens Through Gut Microbiota Modulation. Foods, 14(20), 3480. https://doi.org/10.3390/foods14203480

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