Effects of organic acids supplemented into diet of laying hens on performance, egg quality traits and some blood parameters
2017
Sarı, Ç.
The present investigation was conducted out to study the effects of different organic acids supplemented (propionic acid, formic acid and malic acid) into diet of hens on performance, egg quality features and some blood parameters.This study consisted of a total of 96, 28-week-old, Lohmann White laying hens, which were randomly distributed into four experimental groups. Each experimental group of six replicates of four birds each was fed with diets containing a standart commercial layer diet (Control, C), basal diet +200 ppm propionic acid(PA), basal diet + formic acid(FA) and basal diet + malik acid(MA). Present study lasted for 90 days. During the experimental period, hens were fed ad- libitum, and water was available all the times. Hen house was lit for 16 h. The different organic acid supplementation into laying hens diets had no significant effect on laying performance. Egg shell thickness determined for in PA group was higher than that of FA group. for layers fed the diet containing propionic acid importantly increased compared with group fed diet containing formic acid. The other egg quality traits such as shape index, albumen index, yolk index, shell strength, yolk color and Haugh unit were not affected by organic acid supplementation into layer diet. Except for Ca and P, other serum parameters such as ALP, ALT, AST, cholesterol and glucose did not affected by the organic acid supplementation. Propionic acid supplemantation into laying hen diet increased serum Ca and P levels compared with control and FA groups.
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