Impact of adding natural bioactive mixture composed of lemon, onion, and garlic juice at different levels on productive performance, egg quality, and some blood parameters of commercial laying hens

Abstract

Adding LOG in laying hens’ diets significantly (P < 0.05) improved feed conversion throughout the second stage of egg collection in comparison with the control group. Inclusion of LOG in laying hen diets significantly (P < 0.05) improved the number of eggs/hen, percentage of egg production, and egg mass/hen throughout the second stage of egg collection comparing with the control (G1). Diet supplied by 1% LOG recorded the best value of yolk color (5.40) and yolk percentage (28.42%) compared with the other groups. Adding 2% or 3% LOG significantly (P < 0.05) decreased the total plasma cholesterol content compared to the control group. Inclusion of LOG at different levels significantly (P < 0.05) decreased blood plasma contents of GPT and GOT. However, insignificant decreases in blood plasma creatinine occurred comparing to control.