The impact of adding crushed ginger (Zingiber officinale) and anise (Pimpinella anisum) to the bush in some quality attributes of the egg and egg yolk cholesterol of white laying hens (shefer)

Abstract

Conducted the experiment in the field of poultry of the Faculty of Veterinary Medicine/ University of Anbar by using 75 type egg-laying hens Shefer age 30 weeks. The birds were distributed randomly on five transactions at the rate of 15 chickens per transaction, and each treatment consisted of three replicates and 5 hens by one of the duplicate. The transactions of the experiment as follows: T0 treatment represents a group of control and treatment of T1 and T2: Add a crushed ginger and 1 by 0.5% to the bush and the treatment of T3 and T4: Add a crushed anise and 1 by 0.5% to the bush. Included experience assessing the following characteristics: Egg Weight, Shape Index, Specific Gravity of Egg, Shell Weight, Shell Thickness, the ratio of the Shell weight to the egg weight, Shell Weight per Unit Surface area, Yolk weight, Yolk Index, Albumen weight, Albumen Index, Hough Unit and cholesterol of egg yolk. Results of the experiment that the treatment of influenza Bmejrosh ginger and anise led to improvement in mental (P<0.05) in the overall coefficient of Shape Index, the ratio of the Shell weight to the egg weight, Shell Weight per Unit Surface area, Yolk weight, Albumen weight, Albumen Index, Hough Unit and reduce significantly (P<0.05) from the level of cholesterol egg yolk. While the task forces will not show any significant transactions between the different Specific Gravity of Egg, shell weight, shell thickness and yolk Index. We conclude that the addition of crushed ginger and anise to laying hens diets led to significant improvement in the quality of some of the qualities of the eggs produced from these birds. And thus can be used crushed ginger and anise as an additive to improve the qualities mentioned above and to reduce the level of cholesterol egg yolk.