The Effects of Using Oregano and L-Carnitine on Second Phase Laying Performance Parameters of Force Molting Programs in Laying Hens

Abstract

This study was carried out to use Oregano leaf and L-carnitine as an
 alternative feed additives in alfalfa flour or low Sodium-Calcium (Na-Ca) diet
 and to determine their effect on second phase laying period after force molting
 in commercial laying hens. A total of 1170 birds were divided into 13 groups
 which were further subdivided into 6 replicates having 15 birds in each. A
 negative control group (K) which was
 neither forced molted nor provided with any feed additive substances in their
 diets Moreover, other three treatment groups (M: Marbel powder, A:
 Alfalfa, F: Low Ca-Na diet), were
 forced molted and one withhold feeding group was used for the study; the forced
 molted groups were supplied L-carnitine (C)
 (100 ppm) and Oregano leaves (O) (5%)
 as a feed additive in designed individual diets (MC, AC, FC, MO, AO, FO )
 alone and in combination (50 ppm; 2.5%) in groups (MCO, ACO, FCO). All hens were feeding with commercial feeds during
 the second laying phase.The
 trial was 98 days after 22 days of forcing stage. Performance
 parameters (except egg quality) were measured during 14 days periods. In the
 results, eggs yield values were found significantly higher (P<0.01) among
 the treatment groups over control group. It was concluded that supplementing
 L-carnitine and Oregano leaves could be used as an alternative feed additives
 in alfalfa meal during feed withdrawal period and their combination also showed
 a positive impact on laying performance in laying hens.