The effects of Different Levels of Alhaji Maurorum L. on Egg Production, Egg Traits and Blood Parameters of Commercial Laying Hen (Line W63)

This experiment was conducted to evaluate the effects of different levels of Alhaji maurorum L. on egg production, egg traits and blood parameters of commercial laying hen’s performance. In this experiment 144 Hy- line (w36) laying hens were used from 44-48 weeks of age in 4 treatments, 4 replicates and 9 hens per each replicate in a completely randomized design. Experimental groups included: zero, 1, 2 and 3 percentage of Alhaji maurorum L. Results showed Different levels of Alhaji maurorum L. had significant effects on performance, and increased feed intake and production percentage (p<0.05).  Egg specific gravity, egg shell ratio and yolk index decreased with increasing Alhaji maurorum L. level in diets up to 3% (p<0.05).  Different levels of Alhaji maurorum L. did not have any significant effects on blood biochemical parameters of laying hens (P>0.05). Generally, the results showed that the use of 3% of Alhaji maurorum L. in the diets of laying hens increases the feed intake and egg production percentage, but has an adverse effect on feed conversion ratio.