Comparative Analysis of the Effect of Dietary Supplementation with Fermented and Water-Extracted Leaf Extracts of on Egg Production and Egg Nutrition.

Although the water extract of leaf (WEE) promotes egg laying in hens, its palatability is poor. To improve the palatability of leaf, probiotic fermentation was used, and fermented extract leaf (FEE) was prepared using . The safety of FEE was investigated using a long-term toxicity test, and no oxidative damage, inflammatory reactions, or histological lesions were observed in the experimental rats receiving dietary supplementation of FEE at 200 mg/kg, suggesting that FEE is suitable for long-term feeding.