EFFECT OF ADDING BEE BREAD AND BEE POLLEN AS ANTIOXIDANTS ON PRODUCTIVE PERFORMANCE AND FUNCYIONAL PROPERTIES OF HY-LINE HENS STRAIN | ||||
| Egyptian Poultry Science Journal | ||||
| Article 4, Volume 36, Issue 4, December 2016, Page 905-929 PDF (772.05 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/epsj.2016.11378 | ||||
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| Abstract | ||||
| The objective of this study was to investigate the effect of dietary bee bread (B), bee pollen (P) and their mixtures (BP) as antioxidants on productive performance and functional properties of table eggs in Hy-Line hens strain. A total number of 1000 Hy-line (W36) hens (27-wks-old) were weighed and randomly distributed into ten experimental groups, 100 birds each; five replicates (20 hens). The experimental design consisted of ten experimental groups as follow, the basal diet without B or P, the second diet was contained 0, 0.015 % butylated hydroxytoluene (BHT) (positive control) and other dietary treatments divided into eight groups include graded levels of B (0.1, 0.15, 0.2 %), P (0.1, 0.15, 0.2 %) and combination between B+P (0.05+0.05% and 0.1+0.1%). Results indicated that all the experimental diets produced greater egg number than control diet, but a clear improvement was observed in the hens fed diet contained 2g P/Kg diet followed by the diets supplemented with 0.15% P and 0.1%B+0.1%P. Egg mass/hen was significantly improved by the diet contained 2 g P /kg diet comparing with the control diet. The diets supplemented with 0.2% B, 0.15% P and 0.1% B recorded significantly lower values of triglycerides in fresh eggs yolk than control diet. The total cholesterol in stored yolks ranged from18.02 to 45.99 mg/ dl in the hens fed diets with BHT, 0.2% P, 0.1% B + 0.1% P, 0.15% B, 0.15% P and 0.2% B respectively while it was 63.79 mg/dl in control diet. The digestibility coefficient of ether extracts was significantly improved by the diet with 0.15% B and 0.15% P compared to the control diet. The diet contained 0.05% B+0.5% P, 0.2% B, 0.15% P and 0.2% P resulted in significantly higher serum total antioxidant records than control diet. Indeed. 0.2% B, 0.15% B, 0.1% P and 0.1% B in HY-Line hen's diets can be used as a antioxidant to enhance the production performance and internal egg yolk quality which are essential demand for consumer healthy "organic products". | ||||
| Keywords | ||||
| Bee bread; bee pollen; Laying performance; Functional properties; Eggs | ||||
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