Performance, yolk lipid, egg organoleptic properties and haematological parameters of laying hens fed cholestyramine and garlic oil
Department of Animal Nutrition and Biotechn, LAUTECH, Ogbomoso, Nigeria; Department of Animal Science, IBB University, Lapai, Nigeria
Abstract: This study investigated the effect of dietary garlic oil and cholestryamine at varying concentrations on performance, yolk lipids, cost-benefit ratio, organoleptic assessment of eggs and haematological parameters of laying hens. A 2x2 factorial arrangement of the two supplements under completely randomised design was used for the experiment. The inclusion levels of garlic oil were 100 and 200mg/kg, whereas cholestryamine were at 50 and 1 OOmg/kg. The results showed that laying performance was not compromised except for the reduced egg weight for hens fed supplemented diets. Addition of garlic oil and cholestryamine to layer diet did not significantly influence shell weight and shell thickness. Garlic oil significantly (P<0.02) reduced yolk cholesterol with hens fed 1 OOmg/kg garlic oil had lower yolk cholesterol than those fed 200mg/kg garlic oil. Significant interactive influence of both supplements reduced yolk triacylglycerol. Inclusion of the supplements in layer diet increased feed cost, but lowered profit in terms of naira per kilogramme and naira per tray. Improved egg organoleptic evaluation was observed by consumers fed eggs of hens containing the supplements. White blood cells of hens fed garlic oil were significantly increased. © IDOSI Publications, 2011.