Effect of Adding Okra Powder and Vitamin C or E to the Diet on some Qualitative Characteristics and Oxidation Indices in the Eggs of Lohmann Brown-Lite Hens

Abstract

Abstract The study employed 300 laying hens at 34 weeks of age, divided into 5 treatments with 3 replicates per replication of 20 birds each, to determine the impact of adding okra powder and vitamins C and E to (Brown-Lite Lohman) egg broiler diets on certain qualitative egg features and oxidation indicators. The treatments were: (T1): control treatment without any addition, (T2) 250 mg vitamin C / kg diet, (T3) 200 mg vitamin E / kg diet, (T4) 2 gm okra powder / kg diet, (T5) ) Add 4 gm of okra powder / kg diet. The results indicated that there were no significant differences in the relative weight of shell, white and yolk compared with the control treatment. And the shell thickness was much greater in the addition treatments than in the control. Compared to the control group, the addition treatments recorded a significant decrease in the value of the peroxide number and an increase in the concentration of estrogen in the egg, indicating that okra at 4 g / kg of feed contributed to the improvement in antioxidants in the egg.