Seventy Brown-Nick laying hens (39-wk old) were divided into 5 treatment groups of similar mean body weight and egg production, comprising 14 birds in each. The birds were housed in individual cages in a completely randomized design and 16:8 h light:dark photoperiod was employed. The birds were fed standard layer diets containing different levels of lutein for 6 weeks. Treatment groups included control (without lutein), 100, 200, 400 and 800 ppm lutein respectively. The results attained from this study indicated that, different levels of lutein did not have a significant effect on final body weight, feed intake and feed conversion ratio but egg production was different between treatment groups. Also, it was observed that egg width, albumen width, shell weight, egg shape index, yolk index, yolk height and shell thickness were affected by lutein. Feeding diet containing different levels of lutein had a significant effect on egg yolk colour. It can be concluded that, adding of lutein in layer hens’ diet can improve the laying performance and egg quality.

This study was conducted to investigate the effects of adding dietary Garlic, Ginger, Turmeric and their powders mixture in broiler chicken’s diet on performance, carcass characteristic and meat quality. A total of 400 (200 male and 200 female) day-old Ross-308 broiler chicks were distributed into 5 dietary treatments; (T1) 0% powder, (T2) 0.5% Garlic powder, (T3) 0.5% Ginger powder , (T4) 0.5% Turmeric powder and (T5) 0.5% mixture of these powders with 4 replicates and each replicates included 10 man and 10 female having similar body weight. The results of this study showed that adding of this medicinal and aromatic plants powder in broiler chicken’s diet caused significant effect on broiler chickens performance at the 7, 14 and 21 days of age (P<0.05) and also have a beneficial effect on mortality. On the other hand, it was observed that the adding of 0.5% medicinal and aromatic plants in broiler chicken’s diet had no a significant effect on hot carcass, cold carcass, breast, thigh, wings and visceral organs weight (P>0.05), but have a significant effect on carcass yield (P<0.05). Also, adding of this medicinal and aromatic plants powder had a significant effect on meat breast colour values (P<0.05). İt may be concluded that adding of these medical and aromatic plants powder in broiler chicken’s diet have beneficial effects on performance, carcass characteristic and meat quality

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This study aims to investigate the changes in egg production, quality, and blood, and egg cholesterol levels with age and examine the relationship between these parameters. In this context, a total of 340 eggs were used obtained from 34-53 weeks-old Brown Nick layer hens. In the experiment, egg weight and egg production were daily, egg quality and cholesterol level was weekly measured for 20 weeks. The serum cholesterol level was determined at 34, 42 and 53 weeks. According to the research results, live weight, average egg weight, weekly total egg weight and weekly egg cholesterol level increased with age. Whereas the number of weekly eggs per animal was low at the beginning, it increased towards the middle and decreased towards the end of the experiment. Among the quality parameters, yolk weight, shell weight, shell breaking strength, average shell thickness, yolk index, L and a* value of yolk color, number of blood and flesh stains were affected by increasing age, whereas albumen weight, albumen index, Haugh Unit, shape index and yolk color b* value was unaffected. And the changes in serum and egg cholesterol levels were not significant at 34, 42 and 53 weeks. On the other hand, there was a significant relationship between egg yolk weight and egg yolk cholesterol and between egg weight and egg yolk weight. The results show that egg quality traits changed with age. It is necessary to focus on new studies to improve the internal and external quality of eggs in order to extend the holding period of commercial flocks and thus increase the operating profit.