Effects of Dietary Garlic on Performance and Serum and Egg Yolk Cholesterol Concentration in Laying Hens

A total of 240 white Shaver laying hens from 22 to 34 weeks of age were assigned to 3 treatments and 5 replications. The treatments included: i) Conventional (hens were kept in experimental building without access to outdoor area and fed with the conventional diet), ii) Semi-organic (hens were kept in experimental building with access to outdoor area and fed with the organic diet plus amino acids and vitamin-minerals supplement), and iii) Organic (hens were kept in experimental building with access to outdoor and fed with the organic diet). The results showed statistically significant differences in the feed intake, egg production, egg mass, egg weight, and change body weight(g) means among the treatments (p < 0.05). The hens kept in the organic treatment had fecal highest contain of oocytes coccidia (p < 0.05). The yolk color index and shell strength in the organic treatment significantly increased in comparison with that of other treatments (p < 0.05). The highest HDL was in the semi-organic and organic treatments (p < 0.05). The lowest egg yolk cholesterol concentration was found in hens kept in the semi-organic and organic treatments (p < 0.05). It is concluded that organic production system is useful for improving egg quality.

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Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial Qualities

Foods ◽

10.3390/foods8090386 ◽

2019 ◽

Vol 8 (9) ◽

pp. 386 ◽

Cited By ~ 1

Author(s):

Omri ◽

Amraoui ◽

Tarek ◽

Lucarini ◽

Durazzo ◽

...

Keyword(s):

Laying Hens ◽

Control Diet ◽

Dietary Supplementation ◽

Basal Diet ◽

Egg Yolk ◽

Arthrospira Platensis ◽

Cholesterol Concentration ◽

Physical Chemical ◽

Egg Yolks ◽

The Impact

The present study evaluated the effects of dietary supplementation of spirulina on laying hens’ performances: Eggs’ physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p < 0.05) and by weeks on diet (p < 0.05). This supplement did not affect (p > 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p < 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p < 0.0001). However, spirulina did not affect (p > 0.05) egg yolks’ total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks’ fatty acids profile.

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