The effects of dietary garlic powder on performance, egg yolk and serum cholesterol concentrations in laying quails
S. Canogullari, M. Baylan, Z. Erdogan, V. Duzguner, A. Kucukgulhttps://doi.org/10.17221/126/2009-CJASCitation:Canogullari S., Baylan M., Erdogan Z., Duzguner V., Kucukgul A. (2010): The effects of dietary garlic powder on performance, egg yolk and serum cholesterol concentrations in laying quails. Czech J. Anim. Sci., 55: 286-293.
This study was conducted to investigate the effects of garlic powder on the performance, egg traits, egg cholesterol and serum parameters of laying Japanese quails. One hundred and twenty 10-weeks-old quails were allocated to four dietary treatments. Quails were caged individually and fed diets supplemented with 0 (control), 1, 2, 4% garlic powder for 12 weeks. There were significant (P < 0.05) differences among the diets in feed consumption, feed efficiency and egg production as averaged over 12 weeks. The better values for these parameters were obtained from the 1% garlic powder supplemented group. Garlic powder addition did not significantly affect egg yolk index, egg shell weight and egg shell thickness. However, there were significant differences (P < 0.05) in egg albumen index, egg shell index and Haugh unit. There was a significant (P < 0.05) reduction in the egg yolk cholesterol concentration when the dietary level of garlic powder was increased from 0 to 4 g/kg. Plasma high density lipoprotein (HDL) cholesterol concentrations increased (P < 0.05) with increasing levels of dietary garlic powder. Plasma cholesterol (P < 0.05) and tri-glyceride (P < 0.05) concentration decreased with garlic powder supplementation. It was concluded that garlic powder in the diet of laying quails reduced the plasma and egg yolk cholesterol concentration.Keywords:
garlic powder; laying quail; laying performance; egg traits; serum parameters