Effects of Dietary Garlic Powder on Cholesterol Concentration in Native Desi Laying Hens

2008 ◽  
Vol 3 (3) ◽  
pp. 207-213 ◽  
Author(s):  
Sohail Hassan Kha ◽  
Shamsul Hasan ◽  
Rozina Sardar ◽  
Muhammad Ashraf Anj
Keyword(s):  
Laying Hens ◽  
Cholesterol Concentration ◽  
Garlic Powder

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

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 386 ◽  
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.

scholarly journals Effect of Orally Administered Eubacterium coprostanoligenes ATCC 51222 on Plasma Cholesterol Concentration in Laying Hens

1996 ◽  
Vol 75 (6) ◽  
pp. 743-745 ◽  
Author(s):  
LING LI ◽  
CAROL A. BAUMANN ◽  
DARYL D. MELING ◽  
JERRY L. SELL ◽  
DONALD C. BEITZ
Keyword(s):  
Laying Hens ◽  
Plasma Cholesterol ◽  
Cholesterol Concentration ◽  
Plasma Cholesterol Concentration

scholarly journals Egg quality and coccidiosis infestation in three production systems for laying hens

2021 ◽  
Vol 43 ◽  
pp. e53125
Author(s):  
Reza Vakili ◽  
Ahmad Salahshour ◽  
Ali Zanganeh
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Systems ◽  
Egg Yolk ◽  
Organic Production ◽  
Cholesterol Concentration ◽  
Egg Mass ◽  
Outdoor Area ◽  
Yolk Cholesterol

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.

Effect of garlic powder on the performance, egg traits and blood parameters of laying hens

2006 ◽  
Vol 86 (9) ◽  
pp. 1336-1339 ◽  
Author(s):  
Sakine Yalçın ◽  
E Ebru Onbaşılar ◽  
Zehra Reisli ◽  
Suzan Yalçın
Keyword(s):  
Laying Hens ◽  
Blood Parameters ◽  
Garlic Powder ◽  
Egg Traits

scholarly journals The effects of dietary garlic powder on performance, egg yolk and serum cholesterol concentrations in laying quails

2010 ◽  
Vol 55 (No. 7) ◽  
pp. 286-293 ◽  
Author(s):  
S. Canogullari ◽  
M. Baylan ◽  
Z. Erdogan ◽  
V. Duzguner ◽  
A. Kucukgul
Keyword(s):  
Egg Production ◽  
Plasma Cholesterol ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Cholesterol Concentration ◽  
Feed Consumption ◽  
Shell Weight ◽  
Garlic Powder ◽  
Egg Shell ◽  
Yolk Cholesterol

This study was conducted to investigate the effects of garlic powder on the performance, egg traits, egg cholesterol and serum parameters of laying Japanese quails. One hundred and twenty 10-weeks-old quails were allocated to four dietary treatments. Quails were caged individually and fed diets supplemented with 0 (control), 1, 2, 4% garlic powder for 12 weeks. There were significant (P &lt; 0.05) differences among the diets in feed consumption, feed efficiency and egg production as averaged over 12 weeks. The better values for these parameters were obtained from the 1% garlic powder supplemented group. Garlic powder addition did not significantly affect egg yolk index, egg shell weight and egg shell thickness. However, there were significant differences (P &lt; 0.05) in egg albumen index, egg shell index and Haugh unit. There was a significant (P &lt; 0.05) reduction in the egg yolk cholesterol concentration when the dietary level of garlic powder was increased from 0 to 4 g/kg. Plasma high density lipoprotein (HDL) cholesterol concentrations increased (P &lt; 0.05) with increasing levels of dietary garlic powder. Plasma cholesterol (P &lt; 0.05) and tri-glyceride (P &lt; 0.05) concentration decreased with garlic powder supplementation. It was concluded that garlic powder in the diet of laying quails reduced the plasma and egg yolk cholesterol concentration.

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