The effects of different levels of lemon pulp on performance and blood parameters of laying hens in wheat- based diets

In this study the effects of different levels of lemon pulp in wheat-based diets on egg production, egg quality traits and blood biochemical parameters and levels of immune cells of laying hens was conducted. This experiment designed according to completely randomized design with 4 treatments, 3 replicates and 12 hens in each replicate using 144 Hi- line strain (W36) of laying hens from 65-77 weeks of age. Experimental diets included: 1) control diet (without lemon pulp), 2) diet with 2% of lemon pulp, 3) diet with 4% of lemon pulp, and 4) diet with 6% of lemon pulp. The results showed that using lemon pulp in diets had significant effects on performance and egg quality traits of laying hens (P<0.05). The highest egg production percent, the highest of egg weight and egg mass, the best feed conversion were observed by using 6% of lemon pulp and the lowest feed price for production of each kilogram of egg was obtained by using 4% of lemon pulp. The highest egg specific gravity, highest egg yolk color index and the highest Albumin percent were observed using 6% of lemon pulp. Using lemon pulp decreased significantly the egg yolk percent, the lowest percent of egg yolk was also observed by using 6% of lemon pulp. Using different levels of lemon pulp were not significant effects on blood biochemical parameters and blood immunity cells of laying hens. Generally, the results showed that using 6% of lemon pulp without having any adverse effects on blood biochemical parameters and blood immunity cells of laying hens in comparison with control diet, improved their performance, egg quality traits and decreased feed price per kilogram of egg.