The effect of sea buckthorn (Hippophae rhamnoides L.) fruit residues on performance and egg quality of laying hens

• Main Authors: Mohamed Momani Shaker, Nafez A. Al-Beitawi, Jan Bláha, Ziyad Mahmoud
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2018-01-01
• Series: Journal of Applied Animal Research
• Subjects: Sea buckthorn; laying hens; egg quality
• Online Access: http://dx.doi.org/10.1080/09712119.2017.1324456
• ISSN: 0971-2119; 0974-1844

The experiment was conducted on Isa Brown laying hens to study the effects of sea buckthorn fruit residues on hen performance and quality of eggs. The total number of 1440 eighteen-week-old pullets Isa Brown was divided into two groups (720 each) including 24 subgroups (30 hens). The experimental group was fed diets in which 5% of the wheat was replaced by sea buckthorn fruit residues. The control group was fed diets without any colour additives. Egg production and intensity of laying hens were evaluated in seven periods, from 127 to 322 days of age. In our study, a significant effect (P ≤ .05) of sea buckthorn fruit residues on total number of laid eggs and egg yolk colour was detected. However, a non-significant effect of sea buckthorn was found on hen performance or egg quality including egg weight, yolk weight, eggshell strength, shape index of egg, eggshell thickness, Haugh units, eggshell colour and blood spot, albumen weight, proportion and Haugh units. Results of our study showed the beneficial effect of feeding sea buckthorn fruit residues on total number of laid eggs and egg yolk colour which is a great concern for egg consumers.