Effect of varying levels of garlic powder (Allium sativum) on egg production, and blood constituents of white leghorn layers
2002
Rehman, M.S. | Haq, A. (University of Agriculture, Faisalabad (Pakistan). Dept. of Poultry Husbandry) | Nadeem, M. | Mukhtar, N.
Commercial layer ration was supplemented with garlic powder (Allium sativum) at a rate of 0.0 1, 1.0 1, 2.0 and 3.0 percent (A, B, C and D). Egg production increased significantly (P less than 0.01) by the treatment B. Feed consumption significantly (P less than 0.01) increased by the treatment D but decreased in treatment B and C than control. Feed conversion ratio/kg egg mass significantly (P less than 0.01) improved by the treatments B and C only. The best feed conversion ratio (1.23) was found in treatment B. The serum total cholesterol decreased significantly (P less than 0.01) by garlic powder supplementation. The highest value of serum cholesterol (336 mg/dl) was found in groups under treatment A and the lowest (283 mg/dl) in groups under treatment D. The effect of treatments on egg yolk cholesterol was also found to be significant (P less than 0.01). The highest mean egg yolk cholesterol (276 mg/55g egg) was found in groups under treatment A and the lowest (231 mg/56g egg) was in groups under treatment D.
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