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Asian Journal of Poultry Science
Year: 2012  |  Volume: 6  |  Issue: 1  |  Page No.: 10 - 14

Use of Garlic as a Hypocholesterolemic Dietary Additive in Laying Hens

B. Dey, S.D. Chowdhury and K.D. Ahmed    

Abstract: An experiment was carried out with laying hens to investigate the effect of feeding garlic at low dietary concentrations on cholesterol metabolism and productivity of laying hens. Sixty, 57 weeks old laying hens belonging to Shaver 579 strain was fed garlic at different dietary levels for 10 weeks. Five dietary treatments, each of four replications, containing either 0, 5, 15, 25 or 35 g garlic per kg were compared. The birds were reared in a pyramid-type laying cage during the experimental period. Blood and eggs were collected three times for the determination of cholesterol concentration in serum and yolk. Laying performance in terms of body weight gain, egg weight, total egg mass and FCR were recorded. Use of garlic at increasing concentration showed negative linear effects (p<0.01) on total lipids, yolk cholesterol and serum cholesterol. Analysis of performance data showed no significance differences from the control group except a linear increase in total egg mass and hen day egg production (p<0.01). It may be concluded that garlic can be considered as a hypocholesterolemic dietary feed additive in older hens but further feeding trials with dietary inclusion levels between 25 and 35 g kg-1 would be useful to establish these results.

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