A Comparative Study between the Effects of Feed Inclusion with Garlic (Allium sativum), Cloves and Turmeric (Curcuma longa) Rhizome Powder on Laying Hens’ Performance and Egg Quality
محورهای موضوعی : Camel
م. حاج آید
1
(Departement of Animal Production, Higher Institute of Agricultural Science of Chott Mariem, IRESA and University of Sousse, Sousse, Tunisia)
آ. آیسا
2
(Departement of Animal Production, Higher Institute of Agricultural Science of Chott Mariem, IRESA and University of Sousse, Sousse, Tunisia)
م. نومی
3
(Departement of Animal Production, Higher Institute of Agricultural Science of Chott Mariem, IRESA and University of Sousse, Sousse, Tunisia)
کلید واژه: laying hen, Cholesterol, Garlic, Turmeric, albumen, yolk,
چکیده مقاله :
This experiment was conducted, during a seven-week period to investigate, the effects of using various levels of garlic cloves and turmeric rhizome powders, on laying hens’ performance, egg quality characteristics and cholesterol content in yolk. Two hundred and sixteen, 27-weeks old Novogen white laying hens were assigned randomly into nine treatments with eight replicates of three birds each. They were fed diets with 0, 0.5, 1, 1.5 and 2% of garlic cloves’ or turmeric rhizome powder. Data of layer performance, egg quality were collected, and total cholesterol content in egg yolk was measured in eggs. Final live body weight, daily feed intake and feed conversion ratio were not affected by the diets supplemented with garlic cloves’ and turmeric rhizome powder (P≥0.237). No significant differences were detected in egg production, shell-less eggs’ rate and egg weight (P≥0.375). However, addition of 2% garlic cloves’ powder reduced broken eggs’ rate (P=0.030). Supplementation of garlic cloves’ and turmeric rhizome powder had a significant effect (P<0.0001) on double yolk eggs rate. Albumen weight, diameter and height were also influenced by garlic cloves’ and turmeric rhizome powder addition (P≤0.007). Egg shell weight was heavier in turmeric 1% hens’ group (5.64 g) than control and garlic 0.5% groups. Feed inclusion of 1% garlic cloves’ and turmeric rhizome powder decreased egg yolk cholesterol concentration (P=0.024). In conclusion, feed addition of garlic cloves’ and turmeric rhizome powder can be used as alternatives to improve egg quality in laying hens.
این آزمایش، در طول یک دوره 7 هفته‌ای برای بررسی اثرات استفاده از سطوح متفاوتی از پودر سیر و ریشه زردچوبه، روی عملکرد مرغان تخمگذار، ویژگی‌های کیفی تخم مرغ و محتوای کلسترول در زرده انجام شد. 216 مرغ تخمگذار سفید نروژی 27 هفته‌ای به‌طور تصادفی به 9 تیمار با 8 تکرار از هرکدام 3 پرنده اختصاص یافت. آنها با جیره‌های غذایی صفر، 0.5، 1، 1.5 و 2 درصد از پودر سیر یا ریشه زردچوبه تغذیه شدند. داده‌های عملکرد تخمگذاری، کیفیت تخم مرغ، و محتوای کلی کلسترول در زرده تخم مرغ در تخم مرغ‌ها اندازه‌گیری شد. وزن زنده نهایی بدن، خوراک مصرفی روزانه و نسبت تبدیل خوراک توسط جیره‌های مکمل‌سازی شده با پودر سیر و ریشه زردچوبه تحت تأثیر قرار نگرفتند (P≥0.273). هیچ تفاوت معنی‌داری در تولید تخم مرغ، نرخ تخم مرغ‌های بدون پوسته و وزن تخم مرغ شناسایی نشد (P≥0.375). با این حال، اضافه کردن 2 درصد پودر سیر نرخ تخم مرغ‌های شکسته را کاهش داد (P=0.030). مکمل‌سازی پودر سیر و ریشه زردچوبه اثر معنی‌داری روی نرخ تخم مرغ‌های دو زرده داشت (P<0.0001). وزن سفیده، قطر و ارتفاع همچنین توسط پودر سیر و ریشه زردچوبه اضافه شده تحت تأثیر قرار گرفتند (P≤0.007). وزن پوسته تخم مرغ در گروه مرغان 1 درصد ریشه زردچوبه (5.64 گرم) سنگین‌تر از گروه‌های شاهد و سیر 5 درصد بود. افزودن خوراکی 1 درصد پودر سیر و ریشه زردچوبه غلظت کلسترول زرده تخم مرغ را کاهش داد (P=0.024). در نتیجه، اضافه کردن خوراکی پودر سیر و ریشه زردچوبه می‌تواند به عنوان جایگزینی برای بهبود کیفیت تخم مرغ در مرغان تخمگذار استفاده شود.
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