Effect of Adding Different Levels of Proanthocyanidin in Laying Hens Diet on Productive Performance

Abstract

Abstract The research was carried out at the college of Agriculture/Al-Qasim Green University’s Department of Animal Production farm. The experimental field trial ran for 16 weeks, from March 19, 2022, to July 2, 2022 (divided into four 4-week phases). The purpose of this study was to determine the impact of supplementing chicken diets with varying concentrations of the Proanthocyanidin chemical on egg production, quality, and oxidation markers. During the experiment’s breeding phase, which was split into four experimental periods (ages 53–56 weeks, 57–60 weeks, 61–64 weeks, and 65–68 weeks), 105 Lohmann brown laying hens were used.15 pens were set up with 5 experimental treatments for each treatment of 21 birds, and each treatment contained 3 duplicates per 7 birds, all fed according to the standards outlined in the Lohmann Brown Layer Managements Guide. The following procedures were used in the pilot programme:In the first phase, a non-experimental group served as a control. Second, 100 milligrammes of proanthocyanidin per kilogramme of feed was given to a standard diet. Third, we have a standard diet with 200 milligrammes of proanthocyanidin per kilogramme of feed. Fourthly, a standard diet with 300 milligrammes of Proanthocyanidin per kilogramme of feed was used. Fifthly, we have a standard diet with 400 milligrammes of proanthocyanidin per kilogramme of feed. Key findings from the research include: Compared to the control group, the third, fourth, and fifth treatments significantly increased (p0.05) egg production rate, cumulative number of eggs, egg weight, egg mass, and feed conversion coefficient. - Shell thickness (in millimetres) and relative weight (in percent) were best for treatments three through five. In contrast, albumin height (in millimetres) and hu units improved significantly (p 0.05) for treatments four and five compared to the control therapy (treatment one).