Effects of Different Levels of Green Tea Leaf on Egg Quality Traits and Total Antioxidant Capacity in laying hens

کنعانی, رضا and میرقلنج, سیدعلی and کیانفر, روح الله and جانمحمدی, حسین Effects of Different Levels of Green Tea Leaf on Egg Quality Traits and Total Antioxidant Capacity in laying hens. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

An experiment was conducted to evaluate the effects of different levels of green tea leaf on egg quality traits and total antioxidant capacity of laying hens. In this experiment, 120 W-36 white Leghorn laying hens were allocated to 5 treatments with 6 replicates (4 hen per replicate) in a completely randomized design. Experimental diets were 5 corn-soy based diets, containing 0, 0.5, 1, 1.5% green leaf tea and a basal diet with 500g/ton vitamin E. All diets were fed for 7 weeks. At the end of the experiment, two eggs from each replicate selected and evaluated their quality traits. Also one bird per replicate was selected and after collecting their blood serum, total antioxidant capacity were measured. . Results showed that quality traits of eggs were not affected in hens fed diets containing up to 1.5 % green tea leaf or diet supplemented with Vit.E, butegg yolk color increased with increasing green tea leaf The serum total antioxidant capacity of birds also was significantly improved (P <0.05) with increase green tea leaf in diet. It is concluded that, although use of green tea leaf up to 1.5 % of layer hens diet, could not affect most internal and external quality traits of eggs, but improved blood serum antioxidant capacity.

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