Effect of adding different levels of saffron petals on productive performance, egg quality traits, and blood parameters of laying hens

In this study, a total number of 144 Lohmann LSL-Lite laying hens (41 weeks old) were randomly assigned to 24 groups (four treatments with six replicates of six birds each). The hens were fed to diets supplemented with 0 (control), 1, 2, or 3% saffron petals (SP) for the 8-week trial period. The treatments did not influence production performance parameters, albumen weight, yolk weight, Haugh unit, egg shape index, yolk index, shell weight, eggshell thickness, and egg gravity (P>0.05). Diets supplemented with 2 or 3% SP improved yolk color compared to the group that received 1% SP and also the control group (p < 0.05). The hens received SP produced eggs with significantly lower content of yolk cholesterol (p < 0.05). Diet supplemented with 2% SP significantly increased blood glucose compared to the groups that received 1 or 3% SP (p < 0.05). Diet supplemented with 3% SP significantly decreased blood triglycerides compared to other groups (p < 0.05); besides, 3% supplementation with SP significantly decreased blood LDL compared to 1% SP and the control group (p < 0.05). The hens who received SP (1, 2, or 3%) had significantly lower blood cholesterol levels compared to the control group (p < 0.05). Based on the results of the present study, SP may improve yolk color and decreased yolk cholesterol.