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Title: Nutritional impact of inclusion of garlic (Allium sativum) and/or onion (Allium cepa L.) powder in laying hens’ diets on their performance, egg quality, and some blood constituents
Authors: Omer, H.A.A.
Participants: Ahmed, S.M.
Abdel-Magid, S.S.
El-Mallah, G.M.H.
Bakr, A.A.
Fattah, M.M.A.
Issue Date: 2019
Series/Report no.: Bulletin of the National Research Centre, Vol 43:23 (2019)
Abstract: Incorporating GP, OP, and the mixture of them in laying hen diets had no significant effect on the average egg weight and consumption/hen/day throughout the three stages of egg collection, but had a significant improvement in the number of eggs/hen, percentage of egg production, egg mass/hen, and feed conversion. Inclusion of GP, OP, or the mixture of them in laying hen diets had no significant effect on the shape index, Haugh unit, albumin, and shell percentages; also, an insignificant increase for shell thickness was observed, but egg weight increases (P < 0.05). Incorporation of GP, OP, and the mixture of them significantly decreased (P < 0.05) total cholesterol concentration. Also, an inclusion of 0.5% GP, 1% GP, and 1% OP + 1% GP decreased (P < 0.05) high-density lipoprotein. Inclusion of only 1% OP + 1% GP (G6) decreased (P < 0.05) glutamic oxaloacetic transaminase; meanwhile, supplementation of 1% OP, 1% OP + 0.5% GP, or 1% OP + 1% GP increased (P < 0.05) creatinine.
URI: http://tailieuso.tlu.edu.vn/handle/DHTL/10629
Source: https://bnrc.springeropen.com/articles/10.1186/s42269-019-0061-6#article-info
ISSN: 2522-8307
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