Effects of Dietary Supplementation of Black Cumin, Garlic and Turmeric on the Production Performance and Egg Quality of White Leghorn Hens

The present study was conducted to assess the effect of supplementation of Multi-enzymes with lysophospholipids on production performance of pure line White Leghorn layers. Body weights before and after the experiment did not differ significantly across the experimental diets. Irrespective of the dietary treatments, the birds gained 3.83 per cent of live weight relative to its initial body weight. Mean per cent Hen housed egg production was significantly (Pis less than 0.05) higher in diet supplemented with 0.10 MEC-L than other groups. Mean egg weight and average daily feed consumption during 25 to 35 weeks of age indicated no significant effect of enzyme supplementation. Average daily feed consumption per bird in control, 0.05 % and 0.1% multi-enzyme supplemented groups was 108.13, 105.66 and 107.67 g respectively and birds offered control diet recorded numerically more feed intake than enzyme supplemented groups. Comparatively low feed per egg was observed in 0.10 per cent group followed by 0.05 per cent group which offers economic benefits than control diets. However, the egg quality traits between different dietary enzyme supplementation groups showed no significant difference.

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Effect of dietary supplementation of ashwagandha root powder on production performance, egg quality and blood biochemical constituents of laying hens

Indian Journal of Animal Nutrition ◽

10.5958/2231-6744.2020.00057.2 ◽

2020 ◽

Vol 37 (4) ◽

pp. 352-357

Author(s):

Sandeep Kumar ◽

Raj Singh Berwal ◽

Ramsawroop ◽

Sajjan Sihag

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Dietary Supplementation ◽

Production Performance ◽

Biochemical Constituents ◽

Blood Biochemical

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Effects on egg production and quality of supplementing drinking water with calcium and magnesium

South African Journal of Animal Science ◽

10.4314/sajas.v51i4.7 ◽

2021 ◽

Vol 51 (4) ◽

pp. 469-476

Author(s):

X.J. Yi ◽

A. Rehman ◽

R.W. Akhtar ◽

A. Abbas ◽

K. Hussain ◽

...

Keyword(s):

Drinking Water ◽

Egg Production ◽

Laying Hens ◽

Egg Quality ◽

Production Performance ◽

Egg Weight ◽

Calcium And Magnesium ◽

Eggshell Colour ◽

Haugh Unit

This study was conducted to appraise the effects on egg quality and production performance of laying hens when drinking water was supplemented with calcium (Ca) and magnesium (Mg). A total of 384 (64-week-old) Hy-line Brown laying hens were assigned at random to four treatments, which consisted of CON: unsupplemented drinking water; T1: drinking water + 2 mg/L Ca + 250 mg/L Mg; T2: drinking water + 4 mg/L Ca + 510 mg/L Mg /10 L; and T3: drinking water + 5 mg/L Ca and 760 mg/L Mg. The experiment lasted six weeks. Water intake increased linearly in week 1 with the rising levels of Ca and Mg in the drinking water. Increasing the Ca and Mg levels improved eggshell strength (week 2 (P =0.01), week 5 (P =0.01), and week 6 (P = 0.03), and eggshell thickness (week 6) (P =0.02) and reduced the rate at which eggs were broken (week 4) (P =0.01). The supplemental Ca and Mg did not affect egg production, egg weight, Haugh unit, albumen height, eggshell colour, and yolk colour compared with CON. Nor did they influence the Haugh unit and albumen height after storing for 1, 5, 10 and 15 days. In conclusion, adding Ca and Mg to the drinking water increased the thickness and strength of the eggshells.

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