Effect of Fennel (Foeniculum Vulgare Mill.) Used as a Feed Additive on The Egg Quality of Laying Hens Under Heat Stress
作者： H Gharaghani , F Shariatmadari , MA Torshizi
DOI: 10.1590/1516-635X1702199-208
关键词: Antioxidant 、 Foeniculum 、 Yolk 、 Malondialdehyde 、 Biology 、 Cholesterol 、 Triglyceride 、 Animal science 、 Factorial experiment 、 Feed additive 、 Botany
摘要: In this study, one hundred and twenty 40-wk-old White Leghorn laying hens were submitted to two different thermal conditions (24° C vs. 34° C) fed three levels (0, 10, or 20 g/kg of diet)of fennel fruits (Foeniculum vulgare Mill.) as a feed additive in. This study was carried out according factorial design consisting temperatures with five 5 replicates each (n = 2 × 3 5). Performance, egg production, quality, oxidative product (malondialdehyde, MDA, carbonyl) in the eggs measured before after heat exposure. The results showed that tested did not affect production (p>0.05), but broken shell intake affected by stress (p 0.05), increased yolk triglyceride levels. Hens consumed presented lower cholesterol (p<0.05). general, fruit influenced contents, because its antioxidant properties, it may alleviate adverse effects on hens.
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