Effect of dietary Goji Berry (lyceum barbarumL.) leaf meal on performance, egg quality and egg yolk cholesterol levels of laying Hens
Effect of dietary Goji Berry (lyceum barbarumL.) leaf meal on performance, egg quality and egg yolk cholesterol levels of laying Hens
ASUMAN ARSLAN DURU1*
ABSTRACT
In this study effects of dietary goji berry (Lycium barbarumL.) leaf (GBL) meal on egg rate, feed intake, egg yield and mass, feed conversion ratio, external and internal egg quality and egg yolk cholesterol level of laying hens were investigated. A total of 55 Lohman Brown laying hens aged 48 weeks were used. The birds were fed with basal diet supplemented with 1 g/kg (GBL1), 5 g/kg (GBL5), 10 g/kg (GBL10), 20 g/kg (GBL20) of goji berry leaves and negative control. These mentioned doses were added to per kg basal diet (166 g crude protein and 2821 kcal ME kg-1). Feed was offered limited (110 g/hen) and water was available ad-libitum. The trial was continued for 8 weeks. At the end of the study, egg yield, egg mass, feed intake and feed conversion ratio of laying hens were not affected by treatments with the addition of GBL (P>0.05). Whereas GBL20 treatment reduced the yolk cholesterol level (P<0.05). GBL10 and GBL20 decreased egg shell thickness compared to control group (P<0.05). GBL10 increased albumen index compared to control group (P<0.05). As a result, 20 g/kg GBL was used in layer diets as a feed additive to reduce egg yolk cholesterol levels.
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