Effect of dietary garlic powder on layer performance, fecal bacterial load, and egg quality
Effect of dietary garlic powder on layer performance, fecal bacterial load, and egg quality
复制标题
DOI：
10.3382/ps.2010-00736
复制
发表时间：
2011-03-01
期刊：
影响因子：
4.4
通讯作者：
Mulugeta, S. D.
中科院分区：
文献类型：
--
作者：
Olobatoke, R. Y.;Mulugeta, S. D.
本研究旨在探讨大蒜粉(GP)对蛋鸡生产效率、蛋品质和肠道健康的影响。试验选用72只30周龄Dekalb白系母鸡。蛋鸡的活重在1.71~2.12公斤之间。在完全随机设计的GN试验中，将蛋鸡随机分为3组。3个日粮处理组分别为对照组(不添加大蒜)和基础日粮中添加3%和5%GP。每天记录产蛋量和饲料消耗量，每周评估母鸡体重和鲜蛋的内部品质。对粪便样本进行细菌总量评估。本研究结果表明，添加3%GP可显著(P<；0.05)提高蛋清高度0.81 mm和鲜蛋产量2.71个哈夫单位。蛋重和蛋白重分别比对照组提高2.06g和1.84g(P<；0.05)。随着饲料消耗量的降低，蛋鸡的产蛋量在5%的日粮中显著降低。同样，随着膳食GP的增加，粪便中的原木细菌数量显示出剂量依赖性的减少。对处理禽蛋的感官评定表明，5%GP组鸡蛋比对照组和3%GP组有强烈的大蒜味。这项研究的结果表明，日粮GP改善了蛋重和蛋白质量，在高水平的日粮中具有强烈的大蒜风味。
This study was conducted to investigate the potential of garlic powder (GP) in improving production efficiency, egg quality, and gut health of laying hens. A total of seventy-two 30-wk-old Dekalb white strain hens were used. The live weight of the hens ranged between 1.71 and 2.12 kg. Hens were randomly allotted into 3 dietary treatment groups in a complete randomized desi.gn experiment. The 3 dietary treatments were control (no garlic addition) and 3 and 5% GP additions to a basal diet on weight:weight ratio basis. Egg production and feed consumption were recorded daily, and hen BW and internal quality of fresh eggs were assessed weekly. Fecal samples were assessed for total bacterial load. The results from this study revealed significant (P < 0.05) increases of 0.81 mm in albumen height and 2.71 Haugh units of fresh eggs at 3% GP addition. Egg and albumen weights increased significantly (P < 0.05) by 2.06 and 1.84 g, respectively, at 5% GP over the control treatment. Egg production decreased significantly at 5% GP following a decrease in feed consumption. Similarly, log bacterial count in feces showed a dose-dependent reduction as dietary GP increased. Organoleptic evaluation of eggs from treatment birds revealed a strong garlic flavor in eggs from 5% GP group compared with the control and 3% GP groups. Results of this study suggest that dietary GP improved egg weight and albumen quality with a strong garlic flavor at high dietary levels.