Effect of adding organic acids (Formic and Propionic acids) to the layer diets on the egg yolk cholesterol level and the visceral histomorphology of the hens * | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 4, Issue 1, April 2012, Pages 196-215 | ||
| Abstract | ||
| ABSTRACT One hundred and sixty two Lohmann Brown laying hens 19 weeks age were used in this study. At the age of 21 weeks , the hens were individually weighed and randomly distributed into nine treatments and each treatment contained 2 replicates (9 hous / replicate). The treatments were as follows : T1 (control) , no addition , T2 and T3 included addition of 0.15 and 0.3% formic acid respectively , T4 and T5 included addition of 0.2 and 0.4% propionic acid respectively . However treatments 6 , 7 , 8 and 9 included combinations of formic and propionic acids at the levels of : 0.15 + 0.2 , 0.15 + 0.4 , 0.3 + 0.2 and 0.3 + 0.4 % respectively. The results revealed that no significant differences between the different treatments in the cholesterol level of egg yolk.The addition of organic acids to the diets increased the acidity of the intestine، which increased the number of normal flora and decreased the number of harmful bacteria. Treatment's with organic acids showed significant increase: in the length of intestinal villia and the depth of the intestinal microvillus as compared with control group. It can be concluded from this study , that the addition of these organic acids to the layer diets , individually or as combinations will improved the hens hygine which inversed into the economically profits. | ||
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