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Effect of Shiitake Journal of Medicinal Plants Research Vol. 6(1), pp. 146-153, 9 January, 2012 Available online at http://www.academicjournals.org/JMPR DOI: 10.5897/JMPR11.1351 ISSN 1996-0875 ©2012 Academic Journals Full Length Research Paper Effect of shiitake [Lentinula edodes (Berk.) Pegler] mushroom on laying performance, egg quality, fatty acid composition and cholesterol concentration of eggs in layer chickens Ji Ae Hwang1, Md Elias Hossain1, Dong Ha Yun2, Seung Tae Moon3, Gwi Man Kim1 and Chul Ju Yang1* 1Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea. 2Gongju Life Science High School, Gongju 314-110, Korea. 3Department of Agricultural Education, Sunchon National University, Suncheon 540-742, Korea. Accepted 1 November, 2011 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) by the shiitake supplementation compared to the control, but other laying parameters were not affected (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. Key words: Shiitake, egg production, egg quality, sensory evaluation, fatty acid, cholesterol, layer. INTRODUCTION Shiitake [Lentinula edodes (Berk.) Pegler] is a promotion activities demonstrated (Wasser, 1997; Hobbs, traditionally renowned mushroom in Far East countries 2000). Shiitake is one of the five most cultivated edible (for example, Japan, China, and Korea) that has been mushrooms in the world. Its production (2 million tons) is used as a food and medicine for thousands of years. second only to button mushroom Agaricus bisporus Many compounds have been isolated and their health (Chang, 1999; Stamets, 2000). Grown mainly in East Asia, shiitake is now arousing market interest worldwide, because of its’ exotic and well-appreciated taste, and demonstrated medicinal properties (Wasser, 2005). *Corresponding author. E-mail: [email protected]. Tel: Shiitake mushrooms have excellent nutritional value. 82617503235. Fax: 82617503239. Their raw fruit bodies include 88 to 92% water, protein, Hwang et al. 147 lipids, carbohydrates, vitamins, and minerals. Dried adversely affecting egg-related performance and egg shiitake mushrooms are nutrient-rich, containing 58 to quality. 60% carbohydrates, 20 to 23% protein (digestibility of 80 There is scant information on the effects of mushrooms to 87%), 9 to 10% fiber, 3 to 4% lipids, and 4 to 5% ash. and their extracts on layer performance and egg quality The mushroom is a good source of vitamins, especially characteristics. To address this shortcoming, this study provitamin D2. It also contains B vitamins, and minerals evaluated the effects of shiitake mushroom on the egg- include Fe, Mn, K, Ca, Mg, Cd, Cu, P, and Zn (Mizuno, related performance, egg quality, sensory evaluation, 1995; Hobbs, 2000). Shiitake is one of the best-known fatty acid composition, and cholesterol content of eggs in and best-characterized mushrooms used in medicine. It laying hens. is the source of several well-studied preparations with proven pharmacological properties. In addition to glycogen-like polysaccharides, (1-4)-,(1-6)-a-D-glucans MATERIALS AND METHODS and antitumor polysaccharides, lentinan, (1-3)-,(1-6)-b- bonded heteroglucans, heterogalactans, heteromannans, Birds, feed, and experimental design and xyloglucans have been identified (Wasser, 1997; Fifty four, 22-week-old “Tetran Brown” layers were assigned to three Hobbs, 2000). Mushrooms also contain various dietary treatments in a completely randomized design with nine biologically active compounds such as gallic acid, replicates per treatment. For this experiment, two layers were protocatechuic acid, chlorogenic acid, naringenin, housed in one cage (cage dimensions, 24 × 38 × 45 cm) and hesperetin, and biochanin-A (Alam et al., 2008, 2010). considered as a replicate. The layers were acclimated for 1 week before the 8 week trial began. The three dietary treatments were Lentinan stimulates various kinds of NK cell-, T cell-, B control (basal diet without shiitake mushroom), and diets containing cell-, and macrophage-dependent immune reactivity. Of 0.25 and 0.5% shiitake mushroom. The basal diet was formulated particular interest are extracts derived from various (Table 1) to meet or exceed nutrient requirements of laying hens mushrooms, as they are known to modulate immune (NRC, 1994). The shiitake strain used in the experiment was L. response and stress reduction on poultry (Dalloul et al., edodes KFRI 405, which was maintained at the Korea Forest 2006; Lee et al., 2010). Various studies have confirmed Research Institute (KFRI), Seoul, Korea. All parts of the mushrooms were air-dried and then ground to a fine powder using an electric that the mushrooms can lower blood pressure and free blender. The shiitake diets were prepared separately using the cholesterol in plasma (Hobbs, 2000; Yoon et al., 2011), same ingredients as in the basal diet, but enriched with shiitake at as well as accelerate the accumulation of lipids in the 0.25 and 0.5% inclusion levels on a weight: weight ratio basis. The liver by removing them from circulation, and can prevent experimental diets and drinking water were supplied ad libitum. The cardiovascular disease (Guillamón et al., 2010). Xu et al. room temperature was kept at 21 to 23°C and the light cycle (2008) reported that the administration of poly- consisted of 16 h of light (incandescent lighting, 10 lux) and 8 h of dark. saccharides from L. edodes significantly reduced serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, and enhanced serum antioxidant enzyme Measurements and analysis activity and thymus and liver index in high-fat rats. Studies conducted in chickens have shown that poly- Laying performance saccharides derived from mushrooms show antibacterial All the eggs produced each day were manually collected each day (Guo et al., 2003; Hearst et al., 2009), antiviral (Liu et al., at 5 pm and counted. All the eggs produced on a certain day of the 1999; Yu and Zhu, 2000), and antiparasitic activities (Hu week were weighed individually. The egg production rate, egg et al., 1998; Pang et al., 2000). Giannenas et al. (2010a) weight, egg mass, and feed conversion ratio (FCR) were deter- reported that dietary mushroom supplementation at the mined on a weekly basis. Egg production rate was calculated by level of 20 g/kg increased lactobacilli counts in the ileum dividing the total number of eggs by hen-day and was expressed in percent on weekly basis. Egg weight was measured by an and both lactobacilli and bifidobacteria counts in the Adventurer AR2140 electronic scale (OHAUS, USA). Egg mass cecum of broilers, although the intestinal morphology at was calculated by multiplying the average egg weight by egg either level of inclusion remained unaffected. Similarly, production rate. Feed conversion ratio was calculated by dividing Willis et al. (2007) noted enhanced beneficial bifido- feed intake by egg mass. bacteria production from L. edodes extracts given to broiler chickens. Guo et al. (2004) investigated several External and internal quality of eggs mushroom and herb polysaccharides, as alternatives for an antibiotic, on growth performance of broilers, and Nine eggs (one egg per replicate, total 27 eggs) from each found L. edodes to be a significant growth promoter in treatment were selected for external and internal quality broilers. Several recent studies highlighted that medicinal measurement. The eggs were weighted first and then shape index mushrooms can reduce lipid peroxidation during was measured (ratio of width to length of egg). The same eggs refrigerated storage of broiler meat (Giannenas et al., were used for internal quality measurement. Shell thickness was measured by Peacock dial pipe gauge FHK (Ozaki, Meg. Co., Ltd, 2010b) and turkey meat (Giannenas et al., 2011). In a Japan, Japan) and is presented as the average thickness of three layer experiment, Cho et al. (2010) concluded that locations on the egg (air cell, equator and sharp end). For yolk color fermented spent mushroom substrates could be used as determination, egg albumen, eggshell, and shell membranes
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