Effect of Dietary Inclusion of Gum Arabic (Acacia Senegal) on Layer Hen Performance, Egg Quality and Egg Cholesterol
Journal Title: Global Journal of Animal Scientific Research - Year 2017, Vol 5, Issue 1
Abstract
Sixty four Lohmman layer hens of twenty eight weeks age were selected and divided into four dietary treatment contained gum Arabic at levels 0, 2.5, 5 and 7.5% to assess the effect of gum Arabic on egg production, egg quality, and cholesterol. Results indicate that overall egg production, FCR and hen day production during eight weeks were not significantly (P > 0.05) affected by dietary treatment. Birds fed 7.5% gum Arabic showed lower feed consumption during eight weeks. All dietary treatment presented negative body weight change. Egg cholesterol showed significant decreased for bird fed 5% gum Arabic. Overall egg weight was significantly (P < 0.05) decreased for group fed control compared with other groups. Egg length, egg diameter, shape index and shell percentage were not affected. Reduction of shell weight, shell thickness, albumin weight, albumin diameter and yolk weight were observed for birds fed control diet. Albumin height was significantly (P < 0.05) lower for bird fed 5% gum Arabic. Moreover, albumin percentage, haugh unit, yolk diameter, yolk index, yolk percentage and yolk color were not significantly (P > 0.05) different between treatments.
Authors and Affiliations
Siham Awad alkareem Abdalla, Khadiga Abbas Abdelatti, Huwida E. E. Malik, Khalid Mohammed Elamin, Bakheit Mansour Dousa
Keywords
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