The Effect of Rosemary Leaves (Rosmarinus officinalis) Addition to Diets with High Energy on Laying Hen Performance, Egg Quality Parameters, Serum Lipid Profile and Liver Fat Rate

Ürüşan Altun H.

JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI, cilt.18, sa.1, ss.115-124, 2021 (ESCI) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.33462/jotaf.741484
  • Dergi Adı: JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.115-124
  • Anahtar Kelimeler: Antioxidant enzymes, Rosemary (Rosmarinus officinalis), Fatty liver, Serum lipid profile, Laying hen, BLOOD PARAMETERS, ESSENTIAL OILS, CARNITINE SUPPLEMENTATION, OXIDATIVE STABILITY, VOLATILE OIL, QUAIL, TRAITS, MIXTURE, EXTRACT, ACID
  • Atatürk Üniversitesi Adresli: Evet

Özet

In this study, it was aimed to determine the effects of rosemary leaves (Rosmarinus officinalis) added to laying hen diets on performance, egg quality, serum lipid profile, some antioxidant enzymes and liver fat ratio. A total of 120 Lohman LSL hybrid laying hens at the age of 70 weeks was used in the study, divided into five groups (n=24) and each group was carried out with six replications. The first group was with basal feed (control), the second group was with high energy (3000 kcal kg(-1)) feed, and the 3rd, 4th and 5th groups were with feeds that added 5, 10 and 15 g kg(-1) rosemary leaves, respectively, to high energy (HE) diet. It was fed for 8 weeks.