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

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

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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