Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens
Babak Hosseintabar-Ghasemabad,
Hossein Janmohammadi,
Ali Hosseinkhani,
Saeid Amirdahri,
Payam Baghban-Kanani,
Ivan Fedorovich Gorlov,
Marina Ivanovna Slozhenkina,
Alexander Anatolyevich Mosolov,
Lourdes Suarez Ramirez,
Alireza Seidavi
Affiliations
Babak Hosseintabar-Ghasemabad
Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
Hossein Janmohammadi
Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
Ali Hosseinkhani
Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
Saeid Amirdahri
Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
Payam Baghban-Kanani
Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
Ivan Fedorovich Gorlov
Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
Marina Ivanovna Slozhenkina
Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
Alexander Anatolyevich Mosolov
Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
Lourdes Suarez Ramirez
Department of Animal Pathology, Animal Production, Bromatology and Food Technology, Veterinary Faculty, University of Las Palmas de Gran Canaria, 35412 Arucas, Spain
Alireza Seidavi
Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht 41335-3516, Iran
The objective of this study was to investigate the effects of feeding Amaranthus hybridus chlorostachys grain (AG) with (+E) and without enzyme (−E) on performance, egg quality, antioxidant status and lipid profile of blood serum and yolk cholesterol in laying hens. A total of 960 white leghorn (Hy-line W-36) commercial layers (56 weeks) were divided into 10 groups with 8 replicates per group (12 birds per replicate, including 3 adjacent cages with 4 birds each). A completely randomized design was implemented with a 5 × 2 factorial arrangement of treatments consisting of five levels of AG (0, 100, 200, 300 and 400 g/kg) and two levels of multienzyme complex addition (0 −E and 0.25 +E g/kg) fed to the hens for 12 weeks (2 wk. adaptation + 10 wk. main experiment). Feed intake (FI) and percentage of hen day production (HDP) were not affected by main effect of the AG level, but egg mass (EM) and egg weight (EW) were decreased (p p p p p p p p < 0.05) between the hens fed amaranth versus those not fed amaranth. These findings indicate that feeding a diet containing up to 200 g/kg of AG with enzyme addition can improve EW, EM and FCR. Feeding laying hens diets containing AG also positively influenced blood traits and antioxidant status in laying hens while reducing egg yolk cholesterol content.
