Effect of dietary supplementation of wild leek (Allium tricoccum) and garlic ( Allium sativum) leaves on production, egg quality, serum lipid profile, intestinal morphology and digestibility of laying quails

Abstract

Abstract In this study, the effects of adding dried wild leek and garlic leaves to the diet of laying quails on egg quality, production performance, intestinal histomorphology, digestibility, and serum biochemical traits were evaluated. 168 − 30 weeks aged- laying quails were randomly arranged into 7 treatments (control group and three different levels (0.5%, 1%, and 1.5%) of wild leek or garlic leaves), 6 replicates, and 4 quails per pen. According to the study, the highest hen-day production was achieved by adding 0.5% garlic leaves, and the egg weight was higher with 1% garlic leaves and 0.5% wild leek compared to the control group (P < 0.05). In addition, adding garlic leaves decreased the average daily feed intake and increased high-density lipoprotein concentration. However, adding both herbs did not influence yolk height, albumin height, shell thickness, and Haugh unit (P > 0.05). All supplemented treatments significantly increased the Rouch index compared to the control. Quails fed with 1% garlic leaves experienced serum cholesterol, very low-density lipoprotein, low-density lipoprotein, and uric acid. Moreover, three levels of garlic leaves decreased Triglyceride concentration. Adding 0.5% and 1% garlic leaves to the diet could increase the digestibility of ash, crude protein, jejunal, and ileal villus height-to-crypt depth ratio. Furthermore, 1% and 1.5% garlic leaves supplementation elevated organic matter digestibility. In conclusion, supplementing 1% garlic leaves to the quail's diet could improve egg weight, intestinal morphology, and nutrient digestibility, improving lipid profiles and reducing uric acid concentration in the serum. However, both plants were rich pigment sources, increasing the rouch index.