University of Khartoum

The Effect of Dietary Ginger Root Powder (Zingiber officinule) on Yolk Cholesterol and Egg Characteristic

The Effect of Dietary Ginger Root Powder (Zingiber officinule) on Yolk Cholesterol and Egg Characteristic

Show full item record

Title: The Effect of Dietary Ginger Root Powder (Zingiber officinule) on Yolk Cholesterol and Egg Characteristic
Author: Zomrawi, Wafaa B.; Mohammed, Khalid E.
Abstract: An experiment was conducted to evaluate the effect of ginger root powder as natural feed additives on yolk cholesterol and egg characteristic, using 80 laying hens.20 birds/treatment with four replicates. Four diets were formulated to meet the nutrient requirements of layer hens (0%, 0.5%, 1% and 1.5% ginger root powder). Results showed that egg cholesterol wasn’t significantly (p>0.05) affected by treatments. Egg weight, max length, max width, egg shape index, egg shell surface, shell weight, shell percentage, Albumin weight, albumin percentage, Yolk color and yolk weight weren’t significantly (p>0.05) affected by treatment diets. Shell thickness was significantly (p<0.05) decreased for treated diets. Albumin height and Haugh unit were significantly (p<0.05) lower for 1% and 1.5% diets. Yolk height and yolk index were significantly (p<0.05) lower for 1.5% diet, yolk diameter and albumin yolk index were significantly (p<0.05) decreased for 0.5% diet, yolk percentage was significantly (p<0.05) increased for 0.5% diet. Inclusion of ginger root powder in the diet had no effect on yolk cholesterol level.
URI: http://khartoumspace.uofk.edu/123456789/21141


Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show full item record

Share

Search DSpace


Browse

My Account