تأثير اضافة اللسيثين كمصدر للطاقة الى العليقة في الصفات الفسلجية للدجاج البياض

تأثير اضافة اللسيثين كمصدر للطاقة الى العليقة في الصفات الفسلجية للدجاج البياض

مصطفى علي محسن

أ.د. براء حميد موسى

جامعة الانبار / كلية الزراعة / قسم الانتاج الحيواني

Abstract

 This study was conducted at poultry farm belong to Animal production department, College of Agriculture, University of Anbar for three periods from 20/7/2021 to 15/10/2021. The objective of this study was to study the effects of adding different levels of lecithin to layer diets on productive performance, blood serum parameters and eggs yolk cholesterol and triglycerides. Sixty laying hens (Lohmann Brown) 43 weeks of age were used in this study. The hens were individually weighed and randomly distributed in to five treatments and each treatment with four replicates (3 Hens /replicate). Birds fed balanced diets contain 5 levels of lecithin as below : T1/ (control) without any addition, T2/  included adding 0.25% lecithin T3/  included adding lecithin T4 / included adding 0.75% lecithin and T5/  included adding 1.0% lecithin. The results showed a significant decrease (P<0.05) for T5 supplementation treatment in level glucose, cholesterol and triglycerides in the blood serum compared to the control treatment. The results also showed a significant decrease (P<0.05) in the level of low density lipoprotein (LDL) and very low density lipoprotein (VLDL) in the T5 addition treatment.

Key words: Lecithin, physiological traits, Laying hens.