عنوان

اثرات سطوح مختلف دارچین بر عملکرد تولید، صفات کیفی تخم‌مرغ و وضعیت آنتی‌اکسیدانی مرغان تخم‌گذار در جیره بر پایه گندم,‮‭Effects of different levels of cinnamon on production performance, egg quality and antioxidant status of laying hens in wheat-based diet‬

Text of Note

This experiment was conducted to evaluate the effects of adding different levels of cinnamon powder on production performance, egg quality traits, serum lipids and antioxidant status of laying hens in wheatbased diets. In this experiment 168 White Leghorn laying hens with 60 week age and average weight of 1550 grand average production of 75 was assigned to 7 treatment with 6 replications and 4 birds each based on completely randomized design. Experimental diets were formed as follows: 1- control diet based on wheat-soybean 2- control diet + 0.05 antibiotics 3- control diet + 0.05 xylanase enzyme 4- control diet + 0.05 vitamin E 5- control diet + 1 cinnamon powder 6- control diet + 2 cinnamon powder 7- control diet + 3 cinnamon powder. Two week interval was determined for adaptation, then the experiment was lasted for 6 weeks. Egg production, feed consumption, egg weight, egg mass and feed conversion ratio were recorded weekly and reported based on hen day. After 3rd and 6th weeks of the experiment, two eggs from each replicates selected and their quality traits evaluated. At the end of the experiment, two birds from each replicates selected, after collecting blood serum, measured their blood biochemical factors and antioxidant status. Also at the end of the experiment, two eggs from each replicates selected to measure yolk triglyceride and cholesterol. The results showed that the use of cinnamon and vitamin E significantly increased hen production percent And the egg mass ratio and decreased laying hens feed conversion level then the instance group (p<0.05). The diet enriched with cinnamon and vitamin E significantly decreased triglyceride and cholesterol level in the bird blood (p<0.05). The level of malondialdehyde (MDA) of the blood serum as the lipid peroxidation index was also significantly decreased in the treatments enriched with cinnamon and vitamin E and also the antioxidant capacity of the serum was significantly increased (p<0.05). Triglyceride of the egg yolk was not affected by any treatment of the experiment (p>0.05). Egg yolk cholesterol was only significantly decreased under the treatment contain vitamin E (p<0.05). During the whole period of experiments, most of the qualitative features of the egg were not affected by the various experimental diets (p>0.05). Finally the results showed the using different levels of cinnamon and vitamin E can increase production and feed conversion ratio and decrease the level of eggs yolk cholesterol and triglyceride