Effects of Dietary Garlic on Performance and Serum and Egg Yolk Cholesterol Concentration in Laying Hens

Research Article

Effects of Dietary Garlic on Performance and Serum and Egg Yolk Cholesterol Concentration in Laying Hens

Sohail Hassan Khan, Rozina Sardar and Mohammad Ashraf Anjum

This study was conducted to evaluate the potential for local dietary garlic to influence egg yolk and blood cholesterol concentrations and overall performance in commercial layers. Forty 30-week-old white leghorn layers (ten hens per diet) were caged individually and fed diets supplemented with 0 (control), 2, 6 and 8% oven dried garlic powder (at low temperature i.e., 55°C) for 6 week. There were significantly differences (p<0.01) among diets in weight gain and egg production as averaged over 6 week. However, no differences (p>0.05) were observed among diets in feed consumption, feed efficiency, egg weight and egg mass with increasing levels of dietary garlic. Serum and egg yolk cholesterol concentrations decreased (p<0.01) with increasing levels of dietary garlic. It was concluded that dried garlic powder in the diets of commercial laying hens reduced serum and yolk cholesterol concentrations. It was also concluded that dietary garlic powder had better effects on layer performance.

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Sohail Hassan Khan, Rozina Sardar and Mohammad Ashraf Anjum, 2007. Effects of Dietary Garlic on Performance and Serum and Egg Yolk Cholesterol Concentration in Laying Hens. Asian Journal of Poultry Science, 1: 22-27.

DOI: 10.3923/ajpsaj.2007.22.27

URL: https://scialert.net/abstract/?doi=ajpsaj.2007.22.27

Asian Journal of Poultry Science

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Sohail Hassan Khan

Rozina Sardar

Mohammad Ashraf Anjum

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Research Article

Effects of Dietary Garlic on Performance and Serum and Egg Yolk Cholesterol Concentration in Laying Hens

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