Abd EI-Meged,, A., Ahmed, M. (2003). THE INFLUENCE OF HERBS MIXTURE ON T~E PRODUCTIVE PERFORMANCE OF LOCAL LAYERS. Journal of Animal and Poultry Production, 28(12), 8041-8052. doi: 10.21608/jappmu.2003.246500
A. H. Abd EI-Meged,; Mona M. Ahmed. "THE INFLUENCE OF HERBS MIXTURE ON T~E PRODUCTIVE PERFORMANCE OF LOCAL LAYERS". Journal of Animal and Poultry Production, 28, 12, 2003, 8041-8052. doi: 10.21608/jappmu.2003.246500
Abd EI-Meged,, A., Ahmed, M. (2003). 'THE INFLUENCE OF HERBS MIXTURE ON T~E PRODUCTIVE PERFORMANCE OF LOCAL LAYERS', Journal of Animal and Poultry Production, 28(12), pp. 8041-8052. doi: 10.21608/jappmu.2003.246500
Abd EI-Meged,, A., Ahmed, M. THE INFLUENCE OF HERBS MIXTURE ON T~E PRODUCTIVE PERFORMANCE OF LOCAL LAYERS. Journal of Animal and Poultry Production, 2003; 28(12): 8041-8052. doi: 10.21608/jappmu.2003.246500
THE INFLUENCE OF HERBS MIXTURE ON T~E PRODUCTIVE PERFORMANCE OF LOCAL LAYERS
Poultry Nutrition Department, Animal Production Research Insti ute, Agricultural Research Center, Ministry of Agriculture, Dokki, Egypt,
Abstract
One hundred and twenty laying hens (BAHEIJ local strain) 12-mooths old were reared in egg production batteries to examine the effect of inclusion levels of ~rbs mixture as a feed additive on laying hens periormance and egg quality traits. ens were randomly divided Into four equal groups with three replicates of 10 hens aen and assigned randomly for one of the experimental diets which varied in inclusion level of herbs mixture supplementation. The basal diel was formulated to meetlhe nutrient requirements of BAHEIJ local strains. The first group received the basalidiet without any supplementation, whereas other groups were given the basal diet With herbs mixture supplementation at levels 0.125%. 0.250% and 0.500% of h~rts mixture. The results obtained during the experimental period (12 weeks old) coul be summarized as follow:
The overall results showed that feeding laying hens on diets supplemented with herbs mixture at levels 0.125%,0.250% and 0.500% recorded Significantly (p < 0.05) higher egg production(%), egg weight (g) and egg mass(g). However, ted consumption was not affected in the studied groups. Feed conversion significa tly (p < O.05} improved with herbs mixture diel as compaTed with that of Ihe control 9r up. Herbs mixture significantly Increased shell thicknes$, shell weight, yolk alburin weight, and egg shape index. While, yolk color scores did not significantly affected, Herbs mixture significantly reduced egg yolk cholesterol and total lipids in addition to cboiesterot and trigelycerides in blood, Also, significantly (p < 0.01) increased globulin In blood.
View on SCiNiTO
Top