Physiological Changes Caused by Dietary Proanthocyanidin Supplementation at Varying Doses in Laying Hens

Abstract

The research was carried out at the college of Agriculture/Al-Qasim Green University’s Department of Animal Production farm. Beginning on March 19, 2022, and ending on July 2, 2022, the experimental field trial lasted a total of 16 weeks (four intervals of four weeks each). The purpose of this study was to determine the impact of supplementing chicken diets with varying concentrations of the Proanthocyanidin chemical on egg production, quality, and oxidation markers. During the experiment’s breeding phase, which lasted for 50 weeks, 105 Lohmann brown laying hens were split into four groups: those aged 57-60 weeks, 61-64” weeks, and 65-68 weeks. A total of 21 birds were randomly assigned to one of five experimental treatments, with three replicates per 7 birds in each treatment (as per the standard standards outlined in the Lohmann Brown Layer Managements Guide). This is what we found to work in our clinical trials: The initial procedure: a no-additions control group. Second, 100 milligrammes of proanthocyanidin per kilogramme of feed was given to a standard diet. Third, we have a standard diet with 200 milligrammes of proanthocyanidin per kilogramme of feed. Fourthly, a standard diet with 300 milligrammes of Proanthocyanidin per kilogramme of feed was used. In the sixth treatment, 400 milligrammes of proanthocyanidin per kilogramme of feed is given to a standard diet. The study found mostly these results: Compared to the control group, the third, fourth, and fifth treatments significantly increased (p≤0.05) egg production rate, total eggs laid, egg weight, egg mass, and feed conversion coefficient. - The shell’s relative weight and thickness were found to be optimal for treatments three, four, and five, while albumin height (mm) and hu units improved significantly (p≤0.05) for treatments four and five compared to the control treatment.