Nutritional and Functional Effects of Ganoderma lucidum-Fermented Mulberry Leaves in Aged Laying Hens

Abstract

Simple Summary Aged hens are more prone to oxidative stress, disrupted lipid metabolism, and reduced laying performance. This study examined whether solid-state bioprocessing by Ganoderma lucidum enhances the nutritional quality of mulberry leaves and improves their suitability as a functional feed ingredient for aged laying hens. Fermentation increased crude protein and most amino acids while reducing tannins and phytic acid. Feeding 3% fermented mulberry leaf powder did not impair laying performance or conventional egg-quality traits. It reduced egg-yolk cholesterol and improved several serum antioxidant, lipid-metabolism, and immunoglobulin indices. These findings indicate that G. lucidum-fermented mulberry leaves may be useful at a low dietary inclusion level. However, dose–response studies and mechanistic analyses are required before commercial recommendations can be made.