تأثير إضافة مسحوق بذور الحبة السوداء Nagella sativa و مسحوق بذور اليانسون Pimpinella anisum في العليقة على الصفات النوعية لبيض دجاج اللوهمان البني

الملخص EN

Used 144 chickens laying Lohman brown strain 43 week old, were randomly divided evenly over 4 treatments by 3 replicates / treatment and put 12 hen / replicate.

Use in nutrition for the duration of the experiment which amount to (56) days on the diet chicken egg unified T0 (free diet compared added), T1 (add a 1% seed powder black bean) T2 (add a 0.5% seed powder black bean and 0.5% powder anise seeds) T3 (add a 1% powder anise seeds) on two periods , first period continued 43- 46 a week and second period 47-50 a week, and at the end of each period took two eggs from each replicate , 6 eggs / treatment to evaluate the qualitative characteristics of eggs.

Results showed at the end of the experment period which amounted to 43-50 a week.

No significant differences between treatments in rate of shell weight, while received significant decrease (P <0.05) in thickness of the shell with the treatment T1 compared to other treatments in the experiment, while the results showed presence of superiority Moral (P <0.05) in general rates of weight and thickness shell in treatments during the first period of experiment compared to the second period , also, significant decrease (P <0.05) in proportion of shell weight and the percentage of the weight of the yolk / egg weight in birds in treatment T1 compared treatment comparison T0.

A significant increase (P <0.05) in proportion of albumin weight / egg weight in treatment T1 compared to the treatment comparison T0.

No significant differences between the treatments in the proportion of shell weight, yolk weight ratio and the proportion of albumin weight / egg weight between the first and the second period.

At the end of the experment period the amount 43-50 a week, no significant differences between the treatments in the character yolk high, yolk weight.

While albumin high decreased significantly( P <0.05) with treatments T1, T2, compared to the treatment comparison T0, while albumin diamerer record superior moral (P <0.05) with treatment T1 compard to treatment comparison T0 , while albumin weight supremacy morally (P <0.05) in treatment T1compard to treatment comparison T0, while yolk guide moral superiority (P <0.05) with the treatments T1, T2, T3 on comparison T0.

Yolk diamerer decreased significantly (P <0.05) in treatments T1, T2, T3, compared to treatment comparison T0.

Rates have surpassed all treatments during the first period in yolk high, albumin high, yolk guide compared to the second period.

We conclude from this study that the addition of black bean powder or anise powder have a positive impact in improving the quality of some of the qualities of chicken eggs Lohman brown.