Evaluation of the Effects of Urtica Dioica L. Supplementation on Egg Quality and Blood Parameters in Laying Hens
Journal
Veterinarija ir Zootechnika
Date Issued
2022-06-15
Author(s)
Svetlana Grigorova
Natasha Gjorgovska
Evgeni Petkov
Vesna Levkov
Abstract
The purpose of the current research was to study the influence of dietary supplementation of nettle
(Urtica dioica) on laying performance, egg quality and blood serum biochemical parameters of layers.
A total of 60 laying hens (42 weeks old) from Lohman Klassik Brown breed were randomly allocated
into three groups: a control and two experimental groups (n = 20 hens per group). All layers received
compound feed with the following nutritional value: 2710 Kcal/kg metabolizable energy; 16.44% crude
protein; 3.32% crude fats; 4.58% crude fibres; 3.73% Са; 0.49% Р. The hens from the experimental
groups received 0.3% (experimental group 1) and 0.5% (experimental group 2) of dried nettle with the
diet. Both experimental groups had significantly higher egg yolk pigmentation (p < 0.001) compared
with the control group. A significantly lower egg yolk cholesterol content was found in hens from experimental
group 1 (p < 0.05). Nettle addition reduced significantly blood serum glucose (p < 0.01 and
p < 0.05 in experimental groups 1 and 1, respectively) as well as the total serum cholesterol content
(p < 0.001).
(Urtica dioica) on laying performance, egg quality and blood serum biochemical parameters of layers.
A total of 60 laying hens (42 weeks old) from Lohman Klassik Brown breed were randomly allocated
into three groups: a control and two experimental groups (n = 20 hens per group). All layers received
compound feed with the following nutritional value: 2710 Kcal/kg metabolizable energy; 16.44% crude
protein; 3.32% crude fats; 4.58% crude fibres; 3.73% Са; 0.49% Р. The hens from the experimental
groups received 0.3% (experimental group 1) and 0.5% (experimental group 2) of dried nettle with the
diet. Both experimental groups had significantly higher egg yolk pigmentation (p < 0.001) compared
with the control group. A significantly lower egg yolk cholesterol content was found in hens from experimental
group 1 (p < 0.05). Nettle addition reduced significantly blood serum glucose (p < 0.01 and
p < 0.05 in experimental groups 1 and 1, respectively) as well as the total serum cholesterol content
(p < 0.001).
Subjects
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