Effects of supplementary iodine on the performance and egg traits of laying hens

1. This experiment was carried out to determine the effects of dietary iodine supplementation on the performance and egg traits of laying hens. A total of 600 SHSY type brown layers aged 21 weeks of age were chosen at random from a large flock. They were randomly distributed into 30 pens at 20 hens per pen. Each treatment comprised 6 replicates of 20 layers in groups of 5 birds. The diets were supplemented with 0, 3, 6, 12 and 24 mg/kg iodine as calcium iodate. The experimental period lasted 30 weeks. 2. There were no significant differences among the groups in body weight, food consumption, egg production, food consumption per kg eggs, eggshell index, eggshell breaking strength, shell thickness or egg yolk index. 3. Supplementation of the diet with 12 mg/kg iodine increased food consumption per dozen eggs compared to the groups fed on diets supplemented with 0 and 6 mg/kg iodine. 4. Egg weight was less in groups fed on diets supplemented with 12 and 24 mg/kg iodine than in the group receiving no iodine supplementation. 5. Iodine supplementation to provide 12 and 24 mg/kg reduced egg albumen index and egg Haugh units. 6. There were no significant differences among the groups in egg cholesterol and egg yolk cholesterol contents. 7. The iodine concentrations in egg yolk, egg albumen and whole egg increased with increased iodine supplementation. 8. As a result, the 3 and 6 mg/kg iodine supplementation of diet could be used to enrich the eggs with iodine without any adverse effect on performance and egg traits.     

Effects of supplemental L-carnitine in drinking water on performance and egg quality of laying hens exposed to a high ambient temperature

The present study was conducted to investigate effects of L-carnitine supplied with drinking water on performance and egg quality of laying hens under high environmental temperature. In the study, 47-week-old laying hens (Brown hisex) were divided into two groups (control and treatment) and fed with a standard layer diet. Treatment group was received 50 p.p.m L-carnitine with drinking water for an 8-week period. Throughout the study, 8 h hot (35-37 degrees C) and 16 h thermoneutral (20-22 degrees C) environmental temperature regime was employed daily. The results showed that L-carnitine supplementation affected some egg quality characteristics of layers under high environmental temperature. Relative albumen weight and height were increased (p < 0.05) by supplemental L-carnitine. Live weight gain, feed intake, egg mass, egg weight, yolk weight, shell weight, yolk index, egg-shape index, yolk colour score and shell thickness were not affected (p < 0.05) by L-carnitine. It is concluded that L-carnitine supplementation in laying hens could have potential to improve albumen quality under high environmental temperature.     

Effect of sweet green pepper on yolk color and performance of laying hens

An experiment was conducted to evaluate the effects of sweet green pepper (SGP) on the performance and egg quality of commercial laying hens. A total of 144 Hy Line W36 egg layers were randomly assigned to 4 treatments with 9 replicate groups of 4 hens each. Treatments consisted of the following diets: 1) basal diet (BD), 2) BD + 75 ppm SGP, 3) BD + 125 ppm SGP, 4) BD + 225 ppm SGP. The diets contained 2,730 kcal/kg metabolizable energy and 15.5% crude protein. Egg production and egg quality were monitored for 16 weeks. Feed intake, hen-day egg production, egg mass, and feed conversion per dozen were not significantly affected by the addition of SGP to the diets. The addition of 225 ppm of SGP decreased egg weight. Specific gravity, albumen height, Haugh unit, yolk weight, albumen weight, albumen percentage, and yolk yellowness (b*) were not significantly affected by the addition of SGP. The addition of SGP to the diets increased yolk percentage, yolk color using a Roche fan, and yolk redness (a*). Based on these data, SGP was shown to be a useful feed ingredient for laying hens; it can be included in diets without negative effects on performance and egg quality. However, owing to the depression of egg weight with the inclusion of SGP, it may be of interest to producers and industry to control egg size in old layers and possibly improve shell quality. The addition of SGP to the diets impacted yolk color and may be useful in specialty markets.     

Effect of dietary karaya saponin on serum and egg yolk cholesterol in laying hens

1. The objective of the study was to investigate the effect of dietary karaya saponin on cholesterol deposition in laying hens. 2. A total of 40 Boris Brown hens were randomly assigned at 20 weeks of age to 4 treatment groups and fed on diets supplemented with 0 (control), 25, 50 or 75 mg/kg karaya saponin for an 8-week experimental period. 3. After 8 weeks of dietary supplementation, karaya-saponin-treated groups had significantly lower serum cholesterol (23·0%) and triglycerides but increased high density lipoproteins cholesterol concentration than controls, irrespective of karaya saponin content in the diet. Egg yolk cholesterol and triglycerides were also significantly reduced by dietary karaya saponin. Hepatic cholesterol and triglycerides were significantly reduced by karaya saponin but bile acids concentration in the faeces and liver were significantly increased by karaya saponin. The concentrations of oleic, linoleic and linolenic acids in the yolk were greater in hens receiving karaya saponin than in controls. Karaya saponin significantly increased egg production, feed efficiency and yolk colour compared with controls. Karaya saponin tended to increase egg weight, feed consumption, Haugh units, albumen weight and yolk index. 4. In conclusion, karaya saponin is a potential agent for reducing yolk cholesterol concentration together with an overall increase of production performance and improvement in egg quality.     

凝结芽孢杆菌对蛋鸭产蛋性能、蛋品质及血清生化指标的影响

 试验旨在研究饲粮中添加不同水平凝结芽孢杆菌对蛋鸭产蛋性能、蛋品质及血清生化指标的影响。选取200日龄,产蛋率约80%的临武鸭240羽,随机分成4组,每组6个重复,每个重复10羽鸭,对照组饲喂基础饲粮,试验组在基础饲粮中分别添加100 mg/kg、150 mg/kg和200 mg/kg凝结芽孢杆菌,预试期7 d,正试期28 d。结果表明：（1）饲粮添加凝结芽孢杆菌可提高蛋鸭产蛋率、平均日产蛋量、平均蛋重和饲料转化率,但未达显著水平（P>0.05）;添加100 mg/kg和150 mg/kg凝结芽孢杆菌可显著降低产蛋鸭采食量（P<0.05）,添加200 mg/kg与各组间均无显著差异（P>0.05）;(2）饲粮添加凝结芽孢杆菌可显著降低鸭蛋蛋壳厚度（P<0.05）,当添加150 mg/kg和200 mg/kg时,差异达极显著水平（P<0.01）,凝结芽孢杆菌还可显著提高鸭蛋蛋黄颜色,蛋白高度和哈氏单位（P<0.05）;（3）芽孢杆菌对产蛋鸭血清中血糖、总蛋白、总胆固醇、甘油三脂等血清生化指标均无显著影响（P>0.05）。由此可知,饲粮中添加凝结芽孢杆菌能在一定程度上提高蛋鸭饲料转化率和产蛋性能,虽会引起蛋壳厚度降低,但不影响合格蛋率,还可提高蛋黄颜色和哈氏单位,对蛋品质有一定改善。综合考虑,蛋鸭饲粮中凝结芽孢杆菌的添加量以150 mg/kg较为适宜。     

Performance and Egg Characteristics of Laying Hens Fed Diets Incorporated with Poultry By-Product and Feather Meals

The effects of poultry by-product meal (PBPM) and feather meal (FM) incorporated separately and in combination in the diet on laying hen performance and egg characteristics during postpeak production were determined. Bovans White strain laying hens, 42 wk of age, were fed diets with 0% PBPM and FM, 5% FM, 5% PBPM, or 4% FM + 4% PBPM. Egg production, feed intake, and egg mass were not significantly affected by dietary treatments, whereas egg weight and feed conversion ratio (FCR) were significantly affected. Egg weights of hens receiving 4% FM + 4% PBPM were significantly lower than those fed the control diet, whereas those fed 5% FM or 5% PBPM were intermediate. FCR was significantly improved by the diets containing 5% FM or 5% PBPM compared with the diet containing 4% FM + 4% PBPM. Dietary PBPM decreased Haugh units, but FM did not. Egg breaking strength, shell weight, and weights of albumen and yolk were not affected by treatments. The results suggested that FM or PBPM could be incorporated up to 5% singly or up to 8% in combination in layer diets but with possible detrimental effects on Haugh units, egg weight, and FCR.     

Tomato powder in laying hen diets: effects on concentrations of yolk carotenoids and lipid peroxidation

1. The effects of tomato powder supplementation on performance, egg quality, serum and egg yolk carotenoids, vitamins and malondialdehyde (MDA) concentrations in were investigated in laying hens in mid-lay.

2. A total of 90 laying hens, 49 weeks old, were divided into 3 groups consisting of 6 replicate cages, 5 birds per cage. Birds were randomly fed on one of three diets: basal diet and basal diet added with 5 or 10?g tomato powder per kg diet.

3. As tomato powder concentration increased, there were linear increases in feed intake, egg production, egg weight and yolk colour and a linear decrease in feed conversion. Shell weight, shell thickness and Haugh unit remained unchanged in response to dietary treatments.

4. Concentrations of serum and egg yolk lycopene, β-carotene, lutein and vitamin A increased for both diets including tomato powder, whereas MDA decreased linearly with increasing supplemental tomato powder concentration.

5. Tomato powder supplementation increased egg production persistency and increased carotenoids and vitamin A contents in egg yolk, accompanied by reduced yolk lipid peroxidation.     

Vitamin E supplementation can alleviate negative effects of heat stress on egg production,egg quality,digestibility of nutrients and egg yolk mineral concentrations of Japanese quails

The aim of this study was to determine if the negative effects of high ambient temperature (34 degrees C) on egg production, egg quality, digestibility of nutrients, and mineral content of egg yolk could be alleviated by dietary vitamin E (dl-alpha-tocopheryl acetate) supplementation in laying Japanese quails (Coturnix coturnix japanica). Japanese quails (n=240; 7-week-old) were divided into eight groups, 30 birds per group. The quails were fed either a basal diet or the basal diet supplemented with either 125, 250 or 500 mg of dl-alpha-tocopheryl acetate/kg of diet. Birds were kept at 22 degrees C and 55% relative humidity (RH). At 14 weeks of age, the thermo-neutral (TN) group remained in the same temperature as at the beginning of the experiment, whereas the heat stress (HS) group was kept at an environment-controlled room at 34 degrees C and 44% RH for 3 weeks. Heat exposure decreased performance when basal diet was fed (P=0.001). With 250 and 500 mg/kg of diet, an increase in body weight (P=0.01), feed intake (P=0.01), egg production (P=0.001), and improvement in feed efficiency (P=0.01) was found with vitamin E supplementation in quails reared under heat stress conditions (HS). Similarly, egg weight (P=0.01), egg specific gravity (P=0.01), egg shell thickness (P=0.05) and Haugh unit (P=0.01) were positively influenced by vitamin E supplementation. Heat exposure decreased digestibility of dry matter (DM) (P=0.03), organic matter (OM) (P=0.05), crude protein (CP) (P=0.02), ether extract (EE) (P=0.05) and were elevated by supplemental vitamin E (P相似文献   

Effects of Chinese herbal mixture on performance,egg quality and blood biochemical parameters of laying hens

The aim of the study was to evaluate the effect of Chinese herbal mixture (CHM) in laying hen diets on performance, egg quality and egg nutrition components, as well as selected blood biochemical parameters. A total of 270 Lohmann Brown laying hens, 24 week of age, were randomly distributed into three dietary treatments and fed for 6 week. The CHM was used at the levels of 0%, 0.5% and 1.0% in the diets of the control and two treatment groups respectively. Each dietary treatment was divided into five replicates, comprising of 18 hens each. Hens were housed in a 3‐tier battery system. Feed and water were provided ad libitum. Blood samples and eggs were collected at the end of the experiment. The results showed that dietary treatments did not affect egg weight, mortality, eggshell thickness, albumen height, Haugh units, eggshell‐breaking strength and egg‐shape index. Dietary supplementation of CHM significantly improved (p < 0.05) laying rate and the lowest feed conversion ratio were observed with 1.0% CHM supplementation diets. CHM supplementation decreased (p < 0.05) cracked‐egg rate, egg yolk cholesterol, blood serum levels of cholesterol, triglyceride, low‐density lipoprotein cholesterol (LDL‐C) and alanine aminotransferase (ALT) and increased blood serum levels of high‐density lipoprotein cholesterol (HDL‐C). No differences in serum total protein, serum albumen, serum glucose and aspartate amino transferase (AST) were observed in hens fed CHM. In conclusion, dietary supplementation with CHM improved egg production and egg quality and reduced serum cholesterol concentrations in laying hens. Dietary supplementation of 1.0% CHM in layer diets may be a feasible means of producing eggs with lower cholesterol and higher egg yolk phospholipid contents for health conscious consumers.     

Effects of dietary dried baker’s yeast on the performance,egg traits and blood parameters in laying quails

This study was conducted to investigate the effects of dietary dried baker’s yeast on laying performance, egg traits and some blood parameters of quails. In the experiment a total of 342 Japanese quails (Coturnix coturnix japonica) aged ten weeks were equally divided into six groups of 57 (three replicates of 19 quails each). Six levels (0, 4, 8, 12, 16 and 20%) of dried baker’s yeast were included in isonitrogenous and isocaloric diets. The experimental period lasted 14 weeks. At the end of the experiment, there were no significant differences among the groups in body weight, feed intake, protein intake, egg production, feed efficiency, egg yolk index and egg haugh unit. Blood serum levels of total protein, triglyceride and cholesterol were not affected by dietary dried baker’s yeast. Diets containing 4 and 8% of dried baker’s yeast increased the egg weight significantly (p < 0.01). The inclusion of dried baker’s yeast at the level of 20% to the diets reduced egg shell thickness and egg albumen height. It is concluded that dried baker’s yeast can be used up to 16% in the diets of laying quails without adverse effects on the measured parameters.     

菊苣提取物对蛋鸡鸡蛋胆固醇、肠道菌群和生产性能的影响

本文旨在研究菊苣提取物对蛋鸡生产性能、鸡蛋品质、肠道菌群、血清胆同醇和卵黄胆同醇的影响.300只尼克红蛋鸡随机分为5组,每组6个重复,每个重复10只,各组日粮中分别添加0、0.5%、1.0%、1.5%的菊苣提取物和1.0%的菊粉,试验进行4周.结果表明:与对照相比,不同水平的菊苣提取物或菊粉对蛋鸡产蛋率、蛋重、采食量、料蛋比、破蛋率、蛋黄重、蛋壳厚度和哈氏单位没有显著影响(P>0.05),但能显著降低鸡蛋胆固醇浓度(mg/g蛋黄)和含量(mg/蛋黄)(P<0.05),1.5%菊苣提取物添加组的动脉粥样硬化指数显著降低(P<0.05);日粮添加菊苣提取物或菊粉显著降低蛋鸡盲肠大肠杆菌数量和pH(P<0.05),1.5%菊苣提取物添加组和菊粉添加组显著增加盲肠双歧杆菌数量(P<0.05);鸡蛋胆固醇含量和盲肠大肠杆菌数量随菊苣提取物添加水平的增加线性降低(r=-0.957和r=-0.977)(P<0.05).结论:本试验在蛋鸡日粮中添加菊苣提取物或菊粉能显著降低鸡蛋胆固醇和盲肠有害菌(大肠杆菌)的数量,且不影响蛋鸡生产性能和鸡蛋品质.故在蛋鸡日粮中添加菊苣提取物或菊粉可为生产低胆同醇鸡蛋提供一条途径.     

茶多酚对蛋鸡生产性能、蛋品质和抗氧化能力的影响

本试验旨在研究茶多酚(TP)对蛋鸡生产性能、蛋品质和抗氧化能力的影响。试验选用450只24周龄的健康海兰灰产蛋鸡,分为5个组,每组6个重复,每个重复15只鸡。对照组饲喂基础饲粮,试验组分别在基础饲粮中添加40、80、200和400 mg/kg TP。试验期63 d,其中预试期7 d、正试期56 d。结果表明,与对照组相比:1)400 mg/kg TP显著降低了试验期前4周的平均蛋重(P0.05);200 mg/kg TP显著改善试验期后4周的料蛋比(P0.05);TP未显著影响产蛋率和平均日采食量(P0.05)。2)饲粮中添加TP未显著影响蛋形指数、蛋壳强度、蛋壳厚度、蛋白高度、哈夫单位和蛋黄颜色(P0.05)。3)TP显著提高了血浆总超氧化物歧化酶(T-SOD)和谷胱甘肽过氧化物酶(GPx)活性(P0.05);显著提高试验期第8周时血浆总抗氧化能力(T-AOC)(P0.05)。4)TP显著提高了肝脏和蛋黄T-AOC和T-SOD活性(P0.05);显著降低肝脏和蛋黄中丙二醛(MDA)含量(P0.05)。由此可见,饲粮中添加TP未显著影响蛋鸡蛋品质;400 mg/kg TP降低了平均蛋重,200 mg/kg TP改善了料蛋比,两者均提高了蛋鸡的抗氧化能力,其中以200 mg/kg组效果最佳。     

Effects of dietary rosemary and oregano volatile oil mixture on quail performance,egg traits and egg oxidative stability

1. This study was conducted to determine the effects of volatile oil mixture on quail laying performance, egg traits and egg malondialdehyde (MDA) concentration.

2. A total of 260 Pharaoh quails (Coturnix coturnix Pharaoh) aged 6 weeks were equally divided into 5 groups of 65 (4 replicates of 13 quails each). The mixture of diets was as follows: a control treatment with 0 mg volatile oil/kg of diet; (1) 200 mg/kg rosemary volatile oil; (2) 200 mg/kg oregano volatile oil; (3) 40 mg/kg rosemary volatile oil plus 160 mg/kg oregano volatile oil (ratio 20:80) and (4) 160 mg/kg rosemary volatile oil plus 40 mg/kg oregano volatile oil (ratio 80:20). The diets were prepared fresh for each treatment. The experimental period lasted 10 weeks.

3. At the end of the experiment, there were no significant differences amongst the groups in body weight, egg weight, egg mass, egg shape index, Haugh unit, egg shell thickness or egg shell–breaking strength.

4. Diets containing rosemary volatile oil increased the egg production significantly. Feed intake significantly increased in the groups containing volatile oil mixture (groups 4 and 5). The inclusion of rosemary volatile oil at 200 mg/kg improved feed efficiency.

5. Egg albumen and egg yolk index values showed significant increases in the group given diets containing rosemary volatile oil. Egg yolk colour became darker with the addition of rosemary and oregano volatile oil. The treatment group had lower egg yolk MDA concentration than the control group.

6. It is concluded that, alone or in combination, rosemary and oregano volatile oil can be used in quail diets without adverse effects on the measured parameters. Inclusion of rosemary and oregano volatile oil in quail diets enhanced the antioxidant status of eggs.     

不同周龄母鸡鸡蛋及不同蛋壳质地鸡蛋的蛋品质比较

本文比较了同一品种不同周龄(26、40周龄和64周龄)母鸡所产蛋的蛋壳品质和蛋品质,包括蛋重、蛋壳相对重、蛋形指数、蛋壳强度、蛋壳厚度、蛋黄颜色、蛋黄指数、蛋黄比率、哈氏单位、蛋清pH值。之后,还比较了该鸡种不同蛋壳质地鸡蛋(正常蛋和砂壳蛋)之间上述指标的差异。结果表明:在不同周龄母鸡所产蛋之间,蛋重、蛋黄指数、蛋黄比率、哈氏单位等均存在显著差异(p<0.05),而蛋壳厚度之间差异不显著(p>0.05)。此外,蛋重、蛋形指数、蛋黄颜色、蛋黄比率随着母鸡周龄的增加呈上升趋势,而蛋壳强度、蛋壳相对重、哈氏单位、蛋黄指数、蛋清pH值呈下降趋势。最后,蛋壳质地不同的鸡蛋(正常蛋与砂壳蛋)之间,蛋重、蛋壳相对重、蛋壳强度、蛋清pH值之间存在极显著差异(p<0.01),而其他参数之间差异不显著(p>0.05)。     

Juniper oil improves oxidative stability and eggshell and albumin quality of quail eggs

1. The aim of this study was to determine the effects of juniper oil (JO) dietary supplementation on the laying performance, egg traits and egg malondialdehyde (MDA) concentrations of quail.

2. A total of 400 female Pharaoh quails were equally divided into 4 groups containing 100 quails (5 replicates of 20 quails each). The study included a control treatment with no diet additives, and the treatments were as follows: (group 1) 100 mg JO/kg; (group 2) 200 mg JO/kg; (group 3) 300 mg JO/kg. The experiment was carried out for 60 d.

3. At the end of the experiment, there were no significant differences in body weight, egg weight, egg mass, egg shape index, yolk colour, egg production, feed consumption or feed efficiency.

4. The Haugh unit was increased in groups 2 and 3 compared to the control group. Dietary fortification with JO improved eggshell thickness and breaking strength compared to the control group. Furthermore, the damaged egg ratio was significantly decreased in group 3 compared to the control. The increasing concentration of JO (200 and 300 mg/kg) caused a significant decrease in egg yolk MDA concentration after 15 and 30 d of storage at 20°C.

5. It was concluded that inclusion of JO in layer diets can improve egg quality characteristics in terms of Haugh unit, eggshell thickness and breaking strength. Moreover, supplementation of JO in the diets of quail may enhance the antioxidant status of eggs, and the most effective doses of JO were 200 and 300 mg/kg.     

Effect of feeding broccoli floret residues on leghorn layer performance and egg quality and nutrient digestibility

1. A study was conducted to determine the effects of dried broccoli floret (DBF) on egg production parameters, egg quality and apparent nutrient digestibility of laying hens. It was hypothesised that feeding DBF can improve egg quality without adversely affecting layer performance.2. Seventy-two White Leghorn layers aged 62 weeks were randomly allotted to 4 dietary treatments (6 cage replicates with 3 hens each) and fed diets containing 0, 40, 80 and 120 g/kg DBF in feed for 56 d.3. Inclusion of DBF had no effect on feed intake, egg production, feed conversion ratio or egg components. However, egg weight increased (linear effect, P < 0.05) as the level of DBF in the diet increased. Egg breakage strength, eggshell strength and Haugh unit were not influenced by dietary treatments. Egg yolk colour (quadratic effect, P = 0.002) and α-tocopherol concentration (quadratic effect, P < 0.0001) improved as a result of DBF inclusion. Egg yolk cholesterol concentration was not altered by DBF inclusion. Apparent total tract nutrient (dry matter, organic matter and crude protein) digestibility coefficients decreased (linear effect, P < 0.05) as the level of DBF increased.4. Feeding DBF to layers up to 120 g/kg of the diet had no negative effects on feed intake, egg production and feed efficiency and improved egg yolk colour and α-tocopherol concentration. However, total tract nutrient digestibility coefficients were negatively decreased as a result of DBF inclusion.     

高铁高硒日粮对鸡蛋品质的影响

用高铁高硒日粮饲喂产蛋母鸡,观察蛋品质的变化,结果表明,蛋黄重、蛋黄重／蛋重比略有下降,蛋白质／蛋重比、哈夫单位有所提高,蛋壳／蛋重比,蛋壳厚度及蛋壳密度无明显变化,提示：高铁高硒日粮不会引起蛋品质的明显下降。     

Effect of dietary supplementation of organic zinc on laying performance,egg quality and some biochemical parameters of laying hens

This study was conducted to evaluate the effects of zinc methionine (Zn‐Met) supplementation on the performance, egg quality, antioxidant status and some biochemical parameters of blood serum in laying hens from 22 to 34 weeks of age. A total of 120 Hisex Brown laying hens of 22‐week‐old were randomly allocated into five treatments with six cage replicates for each (four hens/replicate). Dietary treatments consisted of the basal diet with no Zn‐Met supplementation (control group) and basal diet supplemented with 25, 50, 75 or 100 mg Zn‐Met/kg diet. No significant differences were observed on body weight, body weight gain or feed conversion ratio due to dietary Zn‐Met supplementation. However, highly significant impact was observed on daily feed intake. Egg number, egg weight and egg mass were increased in the group fed diet supplemented with the highest level of Zn‐Met (100 mg/kg of diet) as compared to other groups. All egg quality traits were statistically (p > .05 or .01) affected as a response to dietary Zn‐Met supplementation except egg shape index, shell percentage and yolk index. In comparison with the control group, dietary supplementation of 25, 50, 75 or 100 mg Zn‐Met/kg decreased serum triglyceride and LDL‐cholesterol levels. Serum cholesterol level was increased with all dietary levels of Zn‐Met in comparison with the control group. Dietary Zn‐Met supplementation increased the serum content of zinc, where the highest values were recorded with 50 and 100 mg Zn‐Met/kg diet. Dietary Zn‐Met levels did not affect the antioxidant indices in blood serum except for the activity of copper–zinc superoxide dismutase (Cu‐Zn‐SOD). The activity of Cu‐Zn‐SOD was increased with Zn‐Met supplementations with no differences among supplemental zinc levels. It is concluded that dietary Zn‐Met supplementation reduced serum triglyceride, LDL‐cholesterol and increased Zn status and resulted in promoting antioxidant ability of laying hens, and the addition of 100 mg Zn‐Met/kg to layer diet was appropriate for improving the above parameters in addition to egg production indices and Haugh unit score.     

Effect of different dietary levels of Yucca schidigera powder on the performance,blood parameters and egg yolk cholesterol of laying quails

A total of 135 laying quails (Coturnix coturnix japonica), 9 weeks old, were divided into three dietary treatment groups. Three replicates were assigned to each treatment group consisting of 15 birds per cage. The diet was supplemented with 0, 100 and 200 ppm Yucca schidigera powder and given ad libitum to the quails for a period of 14 weeks. Body weight, egg production, feed consumption and feed efficiency were not different due to dietary treatments among the groups. Increased egg weight was determined in the control group. Yucca powder supplementation decreased serum glucose, cholesterol triglyceride level in laying quails. Serum total protein concentration was not changed by dietary treatments but albumin level was decreased in quails fed 100 ppm yucca powder. Egg yolk cholesterol concentration was not significantly different among the groups but tended to decline (11.5%) as a result of yucca supplementation. Red Blood Cell (RBC) and White Blood Cell (WBC) counts, packed cell volume (PCV), mean corpuscular volume (MCV) and mean corpuscular haemoglobin (MCH) were not affected by supplementation of yucca powder. However, haemoglobin (HB) concentration was slightly increased and mean corpuscular haemoglobin concentration (MCHC) was significantly increased by 200 ppm yucca powder supplementation to the diet.     

Yeast Culture Supplementation to Laying Hen Diets Containing Soybean Meal or Sunflower Seed Meal and Its Effect on Performance,Egg Quality Traits,and Blood Chemistry

This study was designed to investigate the effects of yeast culture supplementation to laying hen diets containing 2 oilseed meals on performance, egg traits, and some blood parameters. A total of 180 Lohmann Brown laying hens 21 wk of age were allocated to 4 dietary treatments and fed for 16 wk. Two different basal diets were prepared; one contained soybean meal and the other contained sunflower seed meal. Both of the basal diets were supplemented with 0 and 2 g/kg commercial yeast culture product (Saccharomyces cerevisiae). Yeast culture supplementation to diets containing either oilseed meal did not significantly affect feed intake, hen-day egg production, feed efficiency, interior and exterior egg quality characteristics, serum levels of total protein, triglyceride, cholesterol, alanine amino transferase, aspartate amino transferase, and alkaline phosphatase. Body weight gain (P < 0.05), egg weight (P < 0.001), and serum uric acid (P < 0.05) were increased with yeast culture supplementation. The reduction in egg yolk cholesterol was significant (P < 0.001) in the groups fed yeast-supplemented diets. The results in this study demonstrated that yeast culture supplementation to the diets containing soybean meal or sunflower seed meal increased egg weight and decreased egg yolk cholesterol without affecting performance and egg traits, but serum uric acid concentration was increased.