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American Journal of Food Technology

Year: 2008  |  Volume: 3  |  Issue: 3  |  Page No.: 207 - 213

Effects of Dietary Garlic Powder on Cholesterol Concentration in Native Desi Laying Hens

Sohail Hassan Khan, Shamsul Hasan, Rozina Sardar and Muhammad Ashraf Anjum

Abstract

The research was conducted to evaluate the potential for local dietary garlic to influence egg yolk and blood cholesterol concentrations and overall performance of native desi layers. Forty 30-week-old desi 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. The results showed that differences among diets in weight gain and egg production were found significant (p<0.01) as averaged over 6 week. However, no differences (p>0.05) were observed among diets in feed intake, feed efficiency, egg weight and egg mass with increasing levels of dietary garlic. Serum and egg yolk cholesterol concentrations decreased (p<0.05) with increasing levels of dietary garlic. It may be concluded that dried garlic powder in the diets of desi laying hens reduced serum and yolk cholesterol concentrations and dietary garlic powder had better effects on layer performance.

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