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Asian Journal of Poultry Science
  Year: 2013 | Volume: 7 | Issue: 1 | Page No.: 17-26
DOI: 10.3923/ajpsaj.2013.17.26
 
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Effect of Sodium Formate on Laying Hen Performance, Gastrointestinal Tract pH and Some Blood Components under Heat Stress Conditions
Amani W. Youssef, Eman F. El-Daly, Nafisa A. Abd El-Azeem and M.M. El-Monairy

Abstract:
The objective of this study was to investigate response of laying hens to added levels of sodium formate under heat stress conditions. A total number of 96 laying hen aged 53 weeks were randomly divided into four treatment groups of three replicates, 8 hens each during summer season. The first group was served as control and fed the basal diet. While, the other three groups were received the basal diet supplemented with sodium formate at levels of 0.1, 0.2 and 0.3% of diet, respectively. The study duration was 8 weeks (from 53 to 61 WOA). Productive performance, egg quality, pH level of some gastrointestinal tract (GI-tract) segments and some blood components and plasma enzymes were measured. Results showed that egg production and feed conversion ratio were significantly improved by adding sodium formate (87.97 and 2.13%, respectively) with adding, 2% sodium formate . While no significant differences in feed intake and egg weight. Adding sodium formate significantly increased shell thickness (44.3 mm), shell % (11.55%), Haugh units (87.00) also Shell weight per unit surface area (SWUSA) was 99.91 with 0.2% sodium formate. The pH values in different GI-tract segments were insignificantly decreased with supplemental all doses of sodium formate. Furthermore, dietary acidification elevated significantly the concentration of plasma calcium (ca) and phosphorus (p) than the control. A significant reduction in plasma level of total lipids and cholesterol was achieved due to dietary acidification. The liver enzymes- Aspartate aminotransferase (AST) and Alanine aminotransferase (ALT) did not significantly changed, in response to addition of acidifiers. The activation of alkaline phosphatase (ALP) was significantly decreased while Lactate Dehydrogenase (LHD) increased with dietary sodium formate supplementation. It is concluded that dietary supplementation with 0.1 or 0.2% sodium formate gave the best result for aged laying hens (53-61 week) in the present study, during the hot summer period (June to Aug.).
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How to cite this article:

Amani W. Youssef, Eman F. El-Daly, Nafisa A. Abd El-Azeem and M.M. El-Monairy, 2013. Effect of Sodium Formate on Laying Hen Performance, Gastrointestinal Tract pH and Some Blood Components under Heat Stress Conditions. Asian Journal of Poultry Science, 7: 17-26.

DOI: 10.3923/ajpsaj.2013.17.26

URL: https://scialert.net/abstract/?doi=ajpsaj.2013.17.26

 
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