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IN
Journal article
Effect of Water Extract of Garlic Cloves (Allium sativum) on Egg Production and Yolk Cholesterol Levels in Egg Laying Hens
Anak Agung Putu Putra Wibawa Ida Ayu Putri Utami I Gst. Nym. Gde Bidura
Volume : 34 Nomor : 2 Published : 2017, December
Journal of Biological and Chemical Research
Abstrak
The present study was conducted to determine the effects of Garlic cloves (Allium sativum) water extract on the egg production and yolk cholesterol level of 40-week old hens. One hundried and twenty 40-wk-old hens were colony caged in an environmentally controlled house to evaluate the effect of Garlic cloves water extract administration on laying hens. Garlic extract was prepared by macerating Garlic cloves in distilled water (1:1, w/w). Hens were randomly divided into four equal groups: one served as a control and was administered with drinking water only. Theother three groups were administered 2%, 4%, and 6%% water extract of Garlic cloves, respectively. The results showed that the addition of 0.20-0.60% garlic extract (Allium sativum) in drinking water had no significant effect (P>0,05) to feed and drink consumption, and egg shell thickness. However, significantly (P<0.05) increased egg weight, number of eggs, egg yolk, hen-day production, and feed efficiency. However, it decreased significantly (P<0.05) cholesterol levels in egg yolks. It can be concluded that Garlic cloves water extract increased egg production, but decreasing yolk cholesterol contents of egg laying hens. Keywords: Phytochemicals, Allicin, Cholesterol and Egg Laying Hens