Effect of Olive Leaf (<i>Olea europaea</i>) Powder on Laying Hens Performance, Egg Quality and Egg Yolk Cholesterol Levels

Abstract

This experiment was conducted to measure the effects of olive leaf powder on performance, egg yield, egg quality and yolk cholesterol level of laying hens. A total of 120 Lohmann Brown laying hens of 22 weeks old were used in this experiment. The birds were fed on standard layer diets containing 0, 1%, 2%, or 3% olive leaf powder for 8 weeks. Egg weight and yield were recorded daily; feed intake weekly; egg quality and cholesterol content at the end of the trial. Olive leaf powder had no effect on feed intake, egg weight, egg yield and feed conversion ratio (p>0.05) while olive leaf powder increased final body weight of hens (p<0.05). Dietary olive leaf powder increased yellowness in yolk color (p<0.01) without affecting other quality parameters. Yolk cholesterol content was tended to decrease about 10% (p>0.05). To conclude, olive leaf powder can be used for reducing egg yolk cholesterol content and egg yolk coloring agent in layer diets.

Performance and Egg Quality of Laying Hens Fed Ration Containing Coriander Seeds (Coriandrum sativum Linn)

“…Albumen weight is generally influenced by egg weight (Rajkumar et al, 2009). The averages of albumens weights in this research were lower than those reported by Cayan & Erener (2015) that albumen weight was 38.70 g (64.60%) and Mahmoud et al (2010) that albumen weight was 38.91 g.…”

“…The treatments did not affect eggshell weight. The average of eggshell weights in this research was higher than reported by Cayan & Erener (2015) that was 6.63 g (11.00%). According to Yoon et al (2015), piperine powder will inhibit the activity of Ca 2-ATP-ase enzyme in transporting the calcium ions across the cell membrane that will decrease calcium.…”

“…Meanwhile, yolk color score of treatment without supplementation of coriander seeds powder was 9. Yolk color score in this research was not different from that reported by Cayan & Erener (2015); Christaki et al (2011);and Zangeneh & Torki (2011) who said that the supplementation of olive leaf powder at 2%-3% in diet increased yolk color score. According to Loetscher et al (2013), color is an important quality trait of foods since it affects the consumers' perception of quality and intensity of aroma and flavor.…”

“…The averages of yolk weights in this research was not different from that reported by Cayan & Erener (2015), the yolk weight was 14.60 g (24.30%), while lower than reported by Han & Thacker (2011) and Mahmoud et al (2010) that was 15.10 g and 16.34 g, respectively. As proposed by Rajkumar et al (2009) that egg size is more related to the size of the yolk compared with albumen, despite the fact that the albumen is still important factor that affect the size of an egg.…”

Effects of feeding different lipid sources on hepatic histopathology features and growth traits of broiler chickens

“…Bioactive molecules (mainly polyphenols) in EVOO support positively the reduction of pathogens that might increase in the digestive system of poultry, while reducing the toxins formation in the feedstuff and improving the activity of the digestive enzymes (Cayan and Erener, 2015). According to our findings, there was no occurrence regarding poultry health disorders, in all dietary treatments because of our rearing environment was thoroughly monitored.…”