The effect of adding clove seed oil with or without zinc oxide to the diet of laying hens on egg quality characteristics.

Abstract

The experiment was conducted in the poultry field of the Department of Animal Production - College of Agriculture - University of Kirkuk, where 112 laying hens were used, which extended from 2/1/2024 until 15/4/2024, including the preliminary period, which lasted 14 days. The birds were divided into (7 ) Treatments / 4 replicates / 4 birds, according to the following treatments: T1: It was the comparison group and free of additives, T2: 0.06 ml of clove oil/kg of feed was added to it, T3: The third treatment was added to 0.08 ml of clove oil/kg of feed, T4: Add 0.1 ml clove oil/kg feed, T5: Add 0.06 ml clove oil/kg + 0.05 zinc oxide. T6: Add 0.08 ml clove oil/kg feed + 0.05 zinc oxide, T7: Add 0.1 ml clove oil/kg feed + 0.05 zinc oxide. The results obtained from the experiment were:: In the qualitative characteristics of eggs, it is observed that there are no significant differences (p ≤ 0.05)for most of the qualitative characteristics, including the thickness of the shell, the Yolk index, alone, the Albumin high. As for the percentage of weight of the yolk, a significant superiority of (p ≤ 0.05)is observed for all addition treatments over the control treatment. As for the percentage of weight of the shell, it is noted There are no significant differences(p ≤ 0.05), in all periods except the fifth period, where it is noted that the addition treatments are superior to the control treatment. As for the weight, it is noted that the relative Albumin weight is significantly lower, (p ≤ 0.05)in all addition treatments compared to the control treatment.

Keywords

• clove oil
• zinc oxide
• egg quality characteristics
• laying hens
• hof unit