Year 2019, Volume 45, Issue 2, 56 - 62, 01.05.2019

Eyüp Eren GÜLTEPE Aamir IQBAL İbrahim Sadi ÇETİNGÜL Cangir UYARLAR Ümit ÖZÇINAR İsmail BAYRAM

Abstract

Effects of Lemon Juice on Performance, Egg Quality Trait, and Some Blood Parameters of Laying Hens in the Late Phase of Production

Abstract

DOI: 10.26650/actavet.2019.19005

A total of 120 laying hens (57 weeks old) were randomly assigned to 5 groups and lemon juice (LJ) was daily added to drinking water (0%, 0.5%, 1%, 2.5%,5%) during 4 weeks. Egg production increased (p<0.05) in 1% and 2.5% LJ groups. The LJ had no effect on feed and water intake, live weight, feed conversion ratio, egg mass and weight. Haugh unit increased in 1% LJ group and egg yolk color was lighter in 5% LJ group (p<0.05). The LJ had no effect on eggshell thickness, albumin and yolk index. Serum HDL levels increased and Total Antioxidant Status decreased in 0.5% LJ group (p<0.05). The LJ juice had no effect on serum AST, ALT, LDL, Cholesterol, Glucose, Total Protein, IgG levels and Oxidant Status. Blood lymphocyte decreased (p<0.05) in 2.5% LJ over control, however, red blood cell numbers (p<0.01) increased in 1% LJ group. The LJ had no effect on other hematology parameters. In conclusion, the water supplementation of LJ showed positive effects on production without adverse effects on egg quality traits and health of late-phase laying hens. However, the positive responses may be more relevant to acidity of water. 

Cite this article as: Gültepe, E.E., Iqbal, A., Çetingül, İ.S., Uyarlar, C., Özçınar, Ü., Bayram, İ., 2019. Effects of Lemon Juice on Performance, Egg Quality Trait, and Some Blood Parameters of Laying Hens in the Late Phase of Production. Acta Vet Eurasia 2019; DOI: 10.26650/actavet.2019.19005

Keywords

Aged laying hens, Citrus lemon, Water supplement

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