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Authors: Kosti, Devvrat
Advisor: Dahiya, D. S.
Title: Effects of supplementation of turmeric powder (Curcuma longa) on production performance, Biochemical parameters and gut morphology in laying hens
Publisher: LUVAS
Language: en
Type: Thesis
Keywords: Layers, Turmeric powder, FCR, Egg quality, Gut morphology, Bacteriology and Gene expression
Abstract: Present experiment was conducted to evaluate the effect of supplementation of different levels of turmeric powder in the laying hens’ diet on their production performance, biochemical parameters and gut morphology during a period of 16 weeks. One hundred forty four White leghorn layers were randomly selected and distributed into six experimental groups having four replications of six birds each. The control group (T1) was fed basal diet and second control group (T2) was fed basal diet with antibiotic. The treatment groups T3, T4, T5 and T6 were fed basal diet supplemented with turmeric powder at level of 0.25, 0.50, 0.75, and 1.0 %, respectively. The results indicated that the feed intake in birds was not influenced by turmeric powder at different levels than that of control groups. Birds fed 0.50 and 0.75% level of turmeric powder had higher (P<0.05) hen day egg production as well as egg mass production compared to control group. FCR was also improved (P<0.05) in hens at 0.50 and 0.75 % level as compared to hens fed basal diet. Egg quality parameters viz. egg weight, egg shape index, albumen index, yolk index and haugh unit were not affected by the turmeric powder supplementation than that of T1 and T2. Serum cholesterol, triglyceride, HDL and LDL-cholesterol values were improved (P<0.05) as the level of turmeric powder inclusion increased from 0.25 to 1% gradually. Egg yolk cholesterol was decreased significantly (P<0.05) from13.56 mg/g egg yolk in T1 to 11.85 mg/g egg yolk in T6 with increased level of turmeric powder from 0.25 to 1%. But, the saturated and unsaturated fatty acids and CLA content in egg yolk were not influenced by turmeric powder at any level. Dry matter and nitrogen metabolizability was improved (P<0.05) at the level of 0.50 to 1.0% turmeric powder. Gross energy metabolizability was increased numerically but, not statistically in any of the treatment. E. coli count was decreased (P<0.05) from 6.89 (log cfu/g) to 4.85 (log cfu/g) and Lactobacillus spp. count was increased (P<0.05) from 5.58 (log cfu/g) to 7.17 (log cfu/g) with the increased level of turmeric powder from 0.50 to 1.0% when compared with control regime. At the same level of turmeric powder villi length, villi depth and crypt depth were also (P<0.05) increased. Villi length increased (P<0.05) from 947.94 microns in T1 to 1148.20 microns in T6, with the increased level of turmeric powder. The mRNA expression level of TLR2 was enhanced (P<0.05) at all the four levels of turmeric powder and expression level of TLR4 was down regulated but non-significantly. While, TLR7 expression level did not differ significantly. The economic analysis showed that the dietary inclusion of turmeric powder at 0.50 % level in basal diet could lower the feed cost per dozen egg production and per kg of egg mass production. Thus, the present study reveals that turmeric powder could be successfully supplemented in place of antibiotics in laying hens’ diet providing beneficial effects by enhancing productive performance, nutrients’ utilization, egg quality traits, immune system, lipid profile, gut ecosystem and better net profit.
Subject: Animal Nutrition
Theme: Effects of supplementation of turmeric powder (Curcuma longa) on production performance, Biochemical parameters and gut morphology in laying hens
These Type: M.V.Sc.
Issue Date: 2017
Appears in Collections:Thesis

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