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.