Curcumin is an herbal component with several biological properties, and we highlight here the thermal stability, antioxidant and anti-inflammatory activity. We determined whether curcumin supplementation in the diets of laying hens under cold stress and naturally infected with Escherichia coli would control infection, and would have positive effects on overall health, as well as egg production and quality. We allocated 36 chickens that had been naturally infected with E. coli into two groups, with six replicates and three chickens per repetition: control group and curcumin group (200 mg curcumin/kg). The experimental period lasted 42 days, and fecal, blood and egg samples were collected at 1, 21 and 42 days We found that feces and eggs had lower total bacterial counts, E. coli counts and total coliform counts in the curcumin group at 21 and 42 days. In fresh eggs, the brightness and yellow intensity (b+) were significantly higher in the curcumin group. In stored eggs, higher specific gravity, albumen height and lower yolk pH were observed in the curcumin group. Fresh eggs collected and stored on day 42 showed lower levels of lipid peroxidation in the curcumin group, while the total antioxidant capacity in the stored eggs was significantly higher in the curcumin group. The curcumin group showed lower total leukocyte counts as a result of lower numbers of neutrophils and lymphocytes, as well as lower levels of total protein, alkaline phosphatase and alanine aminotransferase. Lower serum lipoperoxidation at 42 days was observed in the curcumin group, probably because of the higher activity of glutathione peroxidase and glutathione transferase in other words, because of antioxidant stimulation. Taken together, our findings suggest that curcumin supplementation in laying hens under cold stress and with colibacillosis has positive effects on infection control because of antioxidant stimulation.

中文翻译：

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冷应激下蛋鸡日粮中添加姜黄素具有抗氧化和抗菌作用，可改善禽类健康和鸡蛋质量

姜黄素是一种具有多种生物学特性的草药成分，我们在此强调其热稳定性、抗氧化和抗炎活性。我们确定在冷应激和自然感染大肠杆菌的蛋鸡的饮食中补充姜黄素是否会控制感染，并对整体健康以及产蛋量和质量产生积极影响。我们将 36 只自然感染大肠杆菌的鸡分为两组，每个重复 6 只，每次重复 3 只鸡：对照组和姜黄素组（200 毫克姜黄素/公斤）。实验期持续了 42 天，在第 1、21 和 42 天收集了粪便、血液和鸡蛋样本。我们发现粪便和鸡蛋的细菌总数较低，E。姜黄素组在 21 天和 42 天时的大肠杆菌计数和总大肠菌群计数。在新鲜鸡蛋中，姜黄素组的亮度和黄色强度（b +）显着更高。在储存的鸡蛋中，姜黄素组观察到较高的比重、蛋白高度和较低的蛋黄 pH 值。在第 42 天收集和储存的新鲜鸡蛋显示姜黄素组的脂质过氧化水平较低，而姜黄素组储存的鸡蛋的总抗氧化能力显着较高。由于中性粒细胞和淋巴细胞数量较少，以及总蛋白、碱性磷酸酶和丙氨酸氨基转移酶水平较低，姜黄素组的总白细胞计数较低。姜黄素组在 42 天时观察到较低的血清脂质过氧化，可能是因为谷胱甘肽过氧化物酶和谷胱甘肽转移酶的活性更高，换句话说，因为抗氧化刺激。总之，我们的研究结果表明，由于抗氧化刺激，在冷应激和大肠杆菌病下的蛋鸡中补充姜黄素对感染控制具有积极作用。