HYPOCHOLESTEROLEMIC EFFECT OF GARLIC POWDER IN LAYING HEN: LOW CHOLESTEROL EGG?

Abstract

Forty laying hens Hys x Brown consisting of 2 ag groups (27 and 77 w ks of age)w r us d in the study to lucidat the hypochol st rol mic ff ct of garlic powder on gg production,s rum and gg chol st rol.They w r caged individually and f d di t containing 0 (control),1,2,and 4%oven dri d garlic powder for 4 periods of 4 w ks.The old h ns consum d mor food compar d to thos of the young one,whil wat r consumption was in the r vers condition.The gg production indicat d by the young hens f d di tary 1 and 2%garlic powder was significantly high r than thos f d control di t. How ver,th old hens produc d heavi r ggs than thos of the young hens,particularly when 1%garlic powder was suppl m nt d.Ther was a clos d r lationship betw n s rum and gg chol st rol,which r duc d gradually with long r tim the h ns f d di tary garlic.The r sults cl arly demonstrat d that the laying hens f d di tary garlic powder up to 4%produc d gg containing low r chol st rol (-34%) compar d to thos f d control di t;The hypochol st rol mic ff ct of garlic powder is appar ntly higher in the old hen compar d to that in the young hen. Keywords :cholesterol,egg,garl c powder,hen,serum.