Acta Veterinaria Eurasia
Original Article

Effects of Lemon Juice on Performance, Egg Quality Trait, and Some Blood Parameters of Laying Hens in the Late Phase of Production


Department of Animal Nutrition and Nutritional Diseases, Afyon Kocatepe University Faculty of Veterinary Medicine, Afyonkarahisar, Turkey

Acta Vet Eurasia 2019; 45: 56-62
DOI: 10.26650/actavet.2019.19005
Read: 3967 Downloads: 940 Published: 01 May 2019

A total of 120 laying hens (57 weeks old)were randomly assigned to 5 groups and lemon juice (LJ) was daily added todrinking water (0%, 0.5%, 1%, 2.5%,5%) during 4 weeks. Egg production increased(p<0.05) in 1% and 2.5% LJ groups. The LJ had no effect on feed and waterintake, live weight, feed conversion ratio, egg mass and weight. Haugh unitincreased in 1% LJ group and egg yolk color was lighter in 5% LJ group(p<0.05). The LJ had no effect on eggshell thickness, albumin and yolkindex. Serum HDL levels increased and Total Antioxidant Status decreased in0.5% LJ group (p<0.05). The LJ juice had no effect on serum AST, ALT, LDL,Cholesterol, Glucose, Total Protein, IgG levels and Oxidant Status. Bloodlymphocyte decreased (p<0.05) in 2.5% LJ over control, however, red bloodcell numbers (p<0.01) increased in 1% LJ group. The LJ had no effect onother hematology parameters. In conclusion, the water supplementation of LJshowed positive effects on production without adverse effects on egg qualitytraits and health of late-phase laying hens. However, the positive responsesmay be more relevant to acidity of water. 

Cite this article as: Gültepe, E.E., Iqbal,A., Çetingül, İ.S., Uyarlar, C., Özçınar, Ü., Bayram, İ., 2019. Effects ofLemon Juice on Performance, Egg Quality Trait, and Some Blood Parameters ofLaying Hens in the Late Phase of Production. 

EISSN 2619-905X