Volume 9, Issue 20 (10-2018)
rap 2018, 9(20): 10-18 |
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daliri R, Kermanshahi H, goliyan A, jafari M, tavakolafshari J. (2018). The Effect of Different Levels of Curcuminoids on Performance, Egg Quality, Some Biochemical Blood Indices, Immune System Response and their Digestibility in Laying Hens. rap. 9(20), 10-18. doi:10.29252/rap.9.20.10
URL: http://rap.sanru.ac.ir/article-1-782-en.html
URL: http://rap.sanru.ac.ir/article-1-782-en.html
Abstract: (4294 Views)
This experiment was conducted to evaluate the effect of graded dietary levels of pure curcuminoid on productive performance, egg quality traits, some biochemical blood parameters, immune response and its digestibility in the late phase of production of laying hens. A total of 160 sixty-weeks-old Hy-Line (W-36) laying hens were used in a completely randomized design, including 4 treatments in four replicates of 10 hens each. Dietary treatments diets contained 0 (control), 400, 800 and 1200 mg curcumin per kg of diet. Performance traits were assessed weekly and egg quality variables were measured bi-weekly. Adding curcuminoids to the diet caused a significant increase in production percentage (p<0.05). The hens receiving curcuminoid had more egg mass values. Changes in yolk color index as one of the internal egg quality traits were significant after the first week of experiment (P<0.05). Significant increase in ALT activity was observed in the group supplemented with 1200 mg in week 64 (P<0.05). In week 68, the ratio of HDL: LDL was significantly higher in the treatments that supplemented with 400 and 800 mg curcuminoids (P<0.05). Adding 400 mg curcuminoid resulted in the highest immune response and also the hightest amount of absobtion (P<0.05).using 400 mg curcuminoid changed yolk color improved immune response and decresed LDL and the highest level of obserbtion was also observed in 400 mg curcumioid.
Type of Study: Research |
Subject:
تغذیه طیور
Received: 2017/08/12 | Revised: 2018/10/3 | Accepted: 2018/02/26 | Published: 2018/10/3
Received: 2017/08/12 | Revised: 2018/10/3 | Accepted: 2018/02/26 | Published: 2018/10/3
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