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Abstract
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Article Information:
The Impact of Adding the Mixture of Medicinal Herbs to the Diet on the Qualitative Characteristics of Egg
Ali Karimi
Corresponding Author: Ali Karimi
Submitted: November 22, 2013
Accepted: December 04, 2013
Published: February 20, 2014 |
Abstract:
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Like other creatures, the human life depends on the phenomena of surrounding environment and the medicinal herbs are always applied in the human and livestock and poultry's foods as well as the pharmaceutical industry in order to protect the health and treat the diseases. The impact of medicinal herbs on the livestock and poultry's performance, their characteristics and enhanced immunity can be measured and applied as well. In this regard, an experiment in the form of completely randomized design was conducted for investigating the impact of the mixture of medicinal herbs (Thyme, oregano, cumin, Alhagi, garlic and eucalyptus) in the diet on the performance, the quality of egg and the commercial laying hens' immune responses. The qualitative characteristics of egg including Haugh Unit, egg specific gravity, egg shell weight and shell thickness were measured and recorded at the end of each stage. The functional properties such as Feed Conversion Ratio (FCR), production percentage, egg mass weight and feed intake were recorded and measured weekly and the egg weight two times a week. The obtained data analysis was done through the statistical software SPSS 20 and Duncan test was utilized in order to compare the average traits. Different levels of medicinal herbs had no impact on the improved Feed Conversion Ratio (FCR), production percentage and egg mass weight in the whole period, but the medicinal herbs 2 and 3% significantly reduced the total feed intake and egg weight during the period compared to the control and probiotic treatment (p<0.05). The application of medicinal herbs at the level of 1% reduced the egg weight compared to the control treatment (p<0.05). There was no significant difference with the control treatment in any tested treatments in terms of qualitative characteristics of egg including the egg weight, shell weight, shell thickness, Haugh Unit, egg specific gravity, antibody titer against red blood cells, Lymphocytes, hematocrit, red blood cell volume, white blood cell count and serum cholesterol, but the experimental treatments reduced the red blood cells count, increased the yolk high cholesterol and decreased IgM and IgG.
Key words: Cholesterol, egg laying hens, immune response, mixture of medicinal herbs, performance, probiotics (protexine), qualitative characteristics of egg
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Cite this Reference:
Ali Karimi, . The Impact of Adding the Mixture of Medicinal Herbs to the Diet on the Qualitative Characteristics of Egg. International Journal of Animal and Veterinary Advances, (1): 34-39.
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ISSN (Online): 2041-2908
ISSN (Print): 2041-2894 |
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