摘要
This study was conducted to evaluate the effects of supplementing laying hen diet with phytogenic additives on laying performance, egg quality, blood constituents and egg lipid peroxidation. Two hundred Lohmann Brown Lite laying hens were randomly allotted to 4 dietary treatments: control(without phytogenic additive), fennel seeds(5 g/kg), black cumin seeds(5 g/kg) and hot red pepper(5 g/kg).Each of the 4 diets was fed to 5 replicates of 10 hens for 8 weeks. No significant differences were observed in body weight or feed intake between the groups. Dietary inclusion of fennel followed by red pepper improved(P < 0.05) egg weight, egg production, egg mass and feed conversion ratio compared with control. Higher yolk shape index, shell and albumen weight percentages and Haugh unit(P < 0.05)were recorded in the fennel supplemented group compared with control. The egg yolk color score increased by the addition of fennel or hot red pepper in laying hen diets compared with control. The inclusion of black cumin or hot red pepper decreased serum and egg yolk cholesterol and malondialdehyde concentrations(P < 0.05) compared with control. Serum aspartate aminotransferase concentration was lower in black cumin group(P < 0.05) than in other treatments. In conclusion, the best laying performance and egg quality were obtained by dietary inclusion of fennel, followed by hot red pepper and black cumin. Dietary supplementation of black cumin or red pepper may lead to the development of low-cholesterol concentration and better antioxidant capacity of eggs.
This study was conducted to evaluate the effects of supplementing laying hen diet with phytogenic additives on laying performance, egg quality, blood constituents and egg lipid peroxidation. Two hundred Lohmann Brown Lite laying hens were randomly allotted to 4 dietary treatments: control(without phytogenic additive), fennel seeds(5 g/kg), black cumin seeds(5 g/kg) and hot red pepper(5 g/kg).Each of the 4 diets was fed to 5 replicates of 10 hens for 8 weeks. No significant differences were observed in body weight or feed intake between the groups. Dietary inclusion of fennel followed by red pepper improved(P < 0.05) egg weight, egg production, egg mass and feed conversion ratio compared with control. Higher yolk shape index, shell and albumen weight percentages and Haugh unit(P < 0.05)were recorded in the fennel supplemented group compared with control. The egg yolk color score increased by the addition of fennel or hot red pepper in laying hen diets compared with control. The inclusion of black cumin or hot red pepper decreased serum and egg yolk cholesterol and malondialdehyde concentrations(P < 0.05) compared with control. Serum aspartate aminotransferase concentration was lower in black cumin group(P < 0.05) than in other treatments. In conclusion, the best laying performance and egg quality were obtained by dietary inclusion of fennel, followed by hot red pepper and black cumin. Dietary supplementation of black cumin or red pepper may lead to the development of low-cholesterol concentration and better antioxidant capacity of eggs.
基金
Department of Poultry Production,Faculty of Agriculture,Menoufia University and Department of Nutrition and Clinical Nutrition,Faculty of Veterinary Medicine,Menoufia University for providing the financial support and research facilities
