Inclusion of Garlic (Allium Sativum.) and Turmeric (Curcuma longa L.) powder to laying hens’ diets on egg quality traits, bacterial population and intestinal histomorphology

Abstract

Abstract This study was carried out in poultry field belong to Animal production, College of Agriculture, University of Anbar, for six periods (28 day/period) from July–January. The study aimed to determine the effect of adding natural additives garlic (Allium Sativum) and turmeric (Curcuma longa L.)on egg quality, and small intestine histomorphology. A total number of 112, 42 weeks old, laying hens (Shaver strain) were divided to seven treatments with four replicates per treatment (four hens in replicate). Birds in Treatment 1 were fed a basal diet (Control) without any addition. Birds in treatment 2, Treatment 3 and Treatment 4 were fed diets supplemented with 0.25, 0.5 and 1% of garlic powder sequentially, Laying hens in Treatment 5,Treatment 6 and Treatment 7 were fed diets supplemented with 0.25, 0.5 and 1% of turmeric powder sequentially. All the treatments had the same feed. During the experimental periods Shell weight, Shell thickness, Egg Shape index, Albumen weight, Yolk weight, Yolk index and Haugh units were recorded. Laying hens supplemented with garlic and turmeric treatments showed no overall effect on quality characteristics except Albumen weight, Yolk weight and Yolk index. Hens fed diets with garlic (0.25%) recorded high values in albumin weights as compared with laying hens fed diets with garlic (0.5 and 1%). Moreover, hens fed diets with 1% garlic powder recorded highest weights in yolk weight. Laying hens in control group recorded lowest values in yolk index as compared with other treatments. No significant differences recorded in live body weight, dressing percentage and relative weights of liver, heart, spleen and gizzard. Also, results obtained garlic have most effect on decrease of total aerobic bacteria (P<0.05) on comparison to turmeric treatments, but garlic treatment (1%) shows the least rate of colibacilli grown as comparison with other treatments (P<0.05). However, turmeric (1%) supplement could not decrease population of bacteria. No significant differences were recorded between treatments in intestine morphology which included villus height, crypt depth and villus width in duodenum and jejunum.