Effects of garlic and onion powder on egg production, antioxidant status and some blood parameters in chukar partridges

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Published: Jul 10, 2022
DOI: https://doi.org/10.12681/jhvms.26333
Keywords:
Partridge onion garlic egg production antioxidant status blood biochemistry.
Halil Harman
Bahri Dağdaş International Agricultural Research Insittute
Abstract

The study aimed to evaluate the effect of onion-garlic powder on egg production, antioxidant capacity and blood biochemistry in chukar partridges (Alectoris chukar). The study was conducted for 12 weeks during the laying period and a total of 240 partridges were divided into 4 groups (control, 1% onion, 1% garlic, and 1% onion and 1% garlic). The highest total antioxidant capacity, feed consumption and egg production were determined in the garlic group (P < 0.05 and P < 0.01 respectively) and the lowest egg production and feed intake was observed in the onion group.  Egg production in the garlic –onion mixture group was also higher than the control and only onion group (P < 0.01). While there was no statistical difference in blood HDL, LDL, glucose, alkaline phosphatase, calcium, and phosphorus levels (P > 0.05), blood urea, ALT, AST levels were higher (P < 0.05)  in the garlic group with the highest egg production and feed intake (P < 0.01)  compared to the control and onion groups. Unlike many studies, the highest cholesterol levels were determined in the garlic supplemented group (P < 0.05) and the expected positive effects were not seen in onion powder.

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Author Biography
Halil Harman, Bahri Dağdaş International Agricultural Research Insittute
Bahri Dağdaş International Agricultural  Research Institute
References
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