The Effects of Ashwagandha (Withania somnifera) Root Powder on Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens

Yıl 2023, Cilt: 8 Sayı: 1, 37 - 41, 31.03.2023

Gözde Kılınç

https://doi.org/10.35229/jaes.1210795

Öz

This study was conducted to determine the effects of different levels (0, 200, 400, 600 mg/kg) of ashwagandha (Withania somnifera) root powder (ARP) on performance, egg quality and egg lipid peroxidation in laying hens (Lohmann LSL, 36 weeks old) diets. For this purpose, a total of 4 groups were formed, one of which was control (ARP-0) and the other three were experimental groups (ARP-1, ARP-2, ARP-3). A total of 96 hens were distributed to 4-storey cages with 8 replicates in each group and 3 hens in each replicate. The experiment lasted for a total of 2 months. During this period, feed and water were given as ad-libitum and 16 hours of light and 8 hours of dark photoperiod was applied daily. The ARP-0 group was fed with basal diet and the experimental groups were fed with diets prepared by adding 200, 400 and 600 mg/kg levels of ARP to the basal diet, respectively. Except for egg weight, albumen index, Haugh unit, shell weight, yolk L* and b* and TBARs (day 0), other parameters were not affected by ARP in the diet. The highest egg weight (p<0.05) was in the ARP-2 group while the highest albumen index (p<0.05), Haugh unit (p<0.05) and shell weight (p<0.05) were in the ARP-1 group. It was determined that egg yolk L* (p<0.001) and b* (p<0.001) values were highest in ARP-1 and ARP-3 groups. Moreover, it was observed that all levels of ARP in the diet decreased the yolk TBARs (day 0) value compared to the control group (p<0.05). As a result, it can be said that ARP can improve some quality parameters and delay lipid oxidation in laying hens without adversely affecting performance.

Anahtar Kelimeler

Antioxidant, ashwagandha, egg quality, performance, yumurta kalitesi, yumurtacı tavuk

Ashwagandha (Withania somnifera) Kök Tozunun Yumurtacı Tavuklarda Performans, Yumurta Kalitesi ve Yumurta Sarısı Lipid Peroksidasyonu Üzerine Etkileri

Öz

Bu çalışma, yumurtacı tavuk (Lohmann LSL, 36 haftalık) karma yemlerine farklı düzeylerde (0, 200, 400, 600 mg/kg) ashwagandha (Withania somnifera) kök tozu (ARP) ilavesinin performans, yumurta kalitesi ve yumurta lipid peroksidasyonu üzerine etkilerini belirlemek üzere yürütüldü. Bu amaçla, biri kontrol (ARP-0) ve diğer üçü deneme grubu (ARP-1, ARP-2, ARP-3) olmak üzere toplam 4 grup oluşturuldu. Her grupta 8 tekerrür ve her tekerrürde ise 3’er adet tavuk olacak şekilde toplam 96 adet tavuk 4 katlı kafeslere dağıtıldı. Deneme toplam 2 ay sürdü. Bu süre içerisinde yem ile su ad-libitum olarak verildi ve günlük 16 saat aydınlık 8 saat karanlık fotoperiyot uygulandı. ARP-0 grubu bazal rasyonla, deneme grupları ise bazal yeme sırasıyla ARP’nin 200, 400 ve 600 mg/kg düzeylerinin ilavesi ile hazırlanmış yemlerle beslendi. Yumurta ağırlığı, ak indeksi, Haugh birimi, kabuk ağırlığı, yumurta sarısı L* ile b* ve TBARs (0. gün) değeri hariç diğer parametreler karma yemdeki ARP’den etkilenmedi. En yüksek yumurta ağırlığı (p<0.05) ARP-2; en yüksek ak indeksi (p<0.05), Haugh birimi (p<0.05) ve kabuk ağırlığı (p<0.05) ARP-1 gurubunda oldu. Yumurta sarısı L* (p<0.001) ve b* (p<0.001) değerlerinin en yüksek ARP-1 ve ARP-3 gruplarında olduğu tespit edildi. Karma yemdeki ARP’nin tüm düzeylerinin kontrol grubuna göre yumurta sarısı TBARs (0. gün) değerini azalttığı (p<0.05) tespit edildi. Sonuç olarak, yumurtacı tavuklarda ARP’nin performansı olumsuz olarak etkilemeden yumurtada bazı kalite parametrelerini iyileştirebileceği ve lipid oksidasyonunu geciktirebileceği söylenebilir.

Anahtar Kelimeler

Antioksidan, ashwagandha, performans, yumurtacı tavuk

Kaynakça

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