Effect of garlic powder on egg yolk and serum cholesterol and performance of laying hens

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dc.authorscopusid14832233200
dc.authorscopusid34974332700
dc.authorscopusid6602318545
dc.authorscopusid15029896200
dc.authorscopusid24481574200
dc.authorscopusid16229987500
dc.authorscopusid12761986700
dc.contributor.authorCanogullari, Sibel
dc.contributor.authorKaraman, Mesut
dc.contributor.authorErdogan, Zeynep
dc.contributor.authorBaylan, Mikail
dc.contributor.authorKucukgul, Altug
dc.contributor.authorDuzguner, Vesile
dc.contributor.authorOzugur, Ali Kemali
dc.date.accessioned2024-09-19T15:45:31Z
dc.date.available2024-09-19T15:45:31Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe potential influence of dietary garlic powder on egg yolk and serum cholesterol concentrations, overall performance, and egg traits in laying hens was evaluated. One hundred and forty, 50-week-old, Hy-line white layers were allocated to four dietary groups. Each group comprised seven replicates of five layers in groups of four. The diets were supplemented with 0% (control), 0.5%, 1%, and 2% garlic powder for 12 weeks. There were no significant (P>0.05) differences among the groups in feed consumption and feed efficiency. Egg production increased in the 0.5 and 1% garlic powder supplemented groups compared with the control group and in the 2% garlic powder supplemented group (P<0.05). The supplementation of garlic powder had no significant effects (P>0.05) on egg yolk index and egg yolk weight. However, there were significant differences (P<0.05) in the egg albumen index, egg shell index, and egg Haugh unit. The egg yolk cholesterol concentration decreased (P<0.05) with the addition of garlic powder. Plasma low-density lipoprotein (LDL) cholesterol concentrations also decreased linearly (P<0.05), with increasing levels of dietary garlic powder. Plasma LDL-cholesterol concentrations dropped by 14.45%, 21.76%, and 33.24% in the 0.5%, 1%, and 2% garlic powder supplemented groups, respectively. Plasma high-density lipoprotein (HDL) cholesterol concentrations were not influenced by dietary garlic powder. The results of this study demonstrate that garlic powder addition decreased egg yolk cholesterol and plasma LDL cholesterol concentrations.en_US
dc.identifier.endpage519en_US
dc.identifier.issn0042-4870
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-77949284155en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage515en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14742
dc.identifier.volume53en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofBulletin of the Veterinary Institute in Pulawyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCholesterol.en_US
dc.subjectEgg traitsen_US
dc.subjectGarlic powderen_US
dc.subjectLaying henen_US
dc.subjectLaying performanceen_US
dc.titleEffect of garlic powder on egg yolk and serum cholesterol and performance of laying hensen_US
dc.typeArticleen_US

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