The effect of mixture of Thyme and Garlic powder on quality of laying hen production and some blood metabolites
Subject Areas :
Mohammad
Heydari
1
(Department of Animal Science, Islamic Azad University, Karaj Branch, Karaj, Iran)
Nima
Eila
2
(Department of Animal Science, Islamic Azad University, Karaj Branch, Karaj, Iran)
Majid
Afshar
3
(Department of animal science, Tehran Agricultural and Natural Resources Research and Education Center, Tehran, Iran)
Keywords: Quality, blood parameters, Garlic, Thyme, Hen,
Abstract :
This study was conducted to evaluate the quantity of egg, and some blood parameters on 128 laying hens at 46 weeks of age in a completely randomized design with four treatments and four replications in 12 weeks and each experimental unit contains 8 laying hens. Treatments include (1) Control diet without thyme and garlic, (2) Diet contain of thyme 0.5 percent with garlic 1 percent, (3) Diet contain of thyme 1% with garlic 1%, (4) Diet contain of thyme 1.5 percent with garlic 1 percent, in diets based on corn and soybean meal. Evaluated parameters include qualitative traits (egg weight, dense albumen height, shell percentage, and yolk height) and some blood parameters. Results of qualitative treatments showed that there experimental treatments showed significantly better albumen and yolk height than control group (P>0.05).Regarding the blood parameters of the treatments including 1 percent thyme for SOD, HDL there were significantly differences between treatments (P>0.01). There was a significant decrease in MDA between experimental treatments and it showed the lowest amount in the treatments including 1 percent of thyme (P>0.01). Results for egg quality showed there were significantly more albumen and yolk's height of experimental groups versus control group (P > 0.05) Treatment containing the highest rate of thyme (1.5 percent) per 1 percent garlic had the lowest HDL and had significant superiority compared to other treatments (P>0.05)
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