Use of garlic as a natural feed additive in laying hen diets under the desert conditions

Abstract EN

This experiment was carried out at Ras Sudr research station, Southern Sinai during summer period (1st May till 21 August) to evaluate garlic as a natural feed additive in laying hen diets, and its effects on body weight change, egg production, feed utilization, digestibility coefficients, egg quality and some physiological traits in egg yolk and blood.

A total number of 60 Hy-Line Brown commercial egg-type hens of 20 weeks of age were randomly distributed into 5 experimental groups of 12 hens each.

Each group involved 3 replicates, 4 hens each.

Garlic was added to diets at levels 0, 0.5, 1, 1.5 and 2 kg / 100 kg diet, respectively.

The total period of the experiment was 16 weeks which divided into four stages of four weeks each.

The traits were calculated at intervals and for the entire experimental period.

Garlic levels had no significant effect on the final body weight and weight gain (g), although 1.5% garlic group showed the highest values of 1803 and 268 g for the final body weight and weight gain compared to the other treatments.

Egg production percentage was significantly (P < 0.05 and 0.01) increased due to the increase of garlic level not only at the interval periods but also throughout the total experiment.

There were no significant effects on egg weight due to garlic supplementation in laying hen diets.

Total egg mass (kg / hen) recorded the highest value of 5.008 kg in 1.5% garlic group, while the lowest ones (4.443 kg / hen) was encountered in the control group.

Hens fed on diets supplemented with garlic (particularly at higher levels) consumed significantly (P < 0.05) more feed at all experimental intervals.

Garlic levels showed no significant effects on feed conversion rate (kg feed/kg eggs).

A significant increase (P < 0.05) in Ether Extract, EE digestibility was noticed with the increasing of garlic level in diet, while the other digestibility coefficients were not influenced by garlic levels in diet.

There were no significant effects on egg quality measurements due to using garlic up to 2% in layer diets.

The best economical efficiency was noticed in 1.5% garlic group followed by those fed on 1% garlic.

The inclusion of garlic in diets was followed by a decrease in cholesterol and total lipids in each of blood and egg yolk.

In conclusion: Fresh garlic could be recommended at a level of 1.5 kg / 100 kg diet of laying hens during summer period under the desert conditions.

This could improve the egg production performance, feed efficiency utilization, reduces the cholesterol and total lipids in blood and egg yolk and may reduce the side effects of high temperature or any stress conditions.