Egg Traits and Productive Performance of Isa-Brown Laying Hens Fed Garlic Supplemented Diets

Abstract

     The effect of garlic supplementation on egg traits and productive performance of laying chickens have been widely studied but little information is available on the basis of strains while the issue of level of inclusion is an ongoing debate. This study investigated the effect of garlic supplementation on the productive performance and egg traits of Isa-brown, a specific strain of laying hen. Forty eight Isa Brown layers were randomly selected and allocated to four dietary treatments; each treatment had twelve layers consisting of three in a cage compartment and in four replicates. The treatments consisted a control, 0.5, 1 and 2 % garlic powder supplemented diets and fed to the layers for twelve weeks. Data were collected on growth parameters, egg traits and cholesterol contents. The dietary treatments significantly (p<0.05) reduced the body weight, feed intake, egg weight and hen-day egg production to the least values at the 2 % level of garlic powder inclusion but the feed efficiency was not affected. Garlic supplementation significantly (p<0.05) increased the albumen index, shell index, shell weight, Haugh unit and yolk cholesterol. The 1% garlic inclusion level gave the highest albumen index and Haugh unit while the highest shell index at 2 % garlic supplementation was due to significant (p<0.05) reduction in shell weight. Garlic significantly (p<0.05) decreased the egg yolk cholesterol but did not affect the yolk index and the yolk weight. Garlic supplementation in Isa Brown layers’ diet should not exceed 1 % inclusion in order to avoid reduced productive performance and egg quality.