Effect of Dietary Inclusion Deferent Levels of Grape Seed Oil as A Natural Antioxidant on Layer Hens Production Performance, Egg Quality and Some Physiological Traits

Farah K. Al-Jaff

Abstract


This study was conducted to study the effect of inclusion different levels of Grape seed oil as a natural antioxidant on layer hen egg production, egg quality, some blood physiological traits, Delayed Type Hypersensitivity test (DTH) and antioxidants conditions in liver tissue. Results showed that mass egg production as (H.H.) and mass average egg weight were significantly (p<0.05) higher for Grape seed oil treatments than the control. There were significant (p<0.05) improvement in feed conversion ratio and mortality percentage in grape seed oil treatments compared with the control group. There was significant (p<0.01) improvement in feed conversion ratio (gm feed/egg) and mass feed intake in grape seed oil treatments as compared to the control group. The egg quality of Grape seed oil treatments showed significantly (p<0.05) increase in relative weight of shell, albumen and albumen index as compared with the control group. There was a significant (p<0.05) and (p<0.01) decrease in peroxide value (P.V.); (MDA) and free fatty percentage in liver tissue of grape seed oil groups. There were a significant (p<0.05) improvement in the activity of Alanine Amino Transferase enzyme, Packed Cell Volume and Hemoglobin in grape seed oil treatments compared with the control group.

Keywords


layer hen performance, Natural antioxidants, Grape seed oil, Immunity response and Blood physiological trsits.

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