Chemical Composition, Egg Laying Performance and Egg Qualities of Indigenous Layers Fed Diets Containing Mondai Whitei

Taiwo Ogunseitan & Olusegun Ajeigbe , Volume 5 Issue 1, July 2024 Pages 68-75, Published: 2024-05-23

Abstract

Spices and herbs have long been used to help manage diseases in animals. However, they have been disregarded as a result of the use of artificial antibiotic growth promoters (AGP). Diseases can be treated with the help of the Mondai whitei plant. The Poultry Unit of the Teaching and Research Farms at the Federal University of Agriculture Abeokuta, Ogun State, Nigeria, was used for this research. This research examined the responses of 105 indigenous layers, consisting of 75 females and 30 males, to the addition of Mondai whitei at five different dietary levels: 0 mg/kg, 500 mg/kg, 1000 mg/kg, 1500 mg/kg, and 2000 mg/kg. Five dietary treatments totaling three replicates of seven birds each were given to the birds. The design of the experiment was entirely randomized. Growth performance, internal and external egg quality, and the lipid profile of the eggs in each of the three phases (I, II, and III) are among the data collected. The findings indicated that there were significant differences in average body weight, egg weight, and maturity age (p>0.05). At phase I, there were no statistically significant differences in feed intake, hen day production, FCR, weight gain, daily weight gain, or eggs per dozen (p0.05). Packed cell volume recorded highest (31.00% and 28%) at inclusion levels of 500 mg/kg and 1000 mg/kg. At phase II the packed cell volume recorded highest (30.00% and 35.67%) at the inclusion levels of 1000mg/kg and 2000mg/kg and red blood cell was highest (6.40g/dl) at the inclusion levels of 2000 mg/kg. At phase I while in phase II, total protein was highest (6.80g/dl) and at phase III it was highest (7.50g/dl) at control levels (0mg/kg) and lowest (551.87mg/dl) at inclusion levels of 1000 mg/kg. At phase I and phase II recorded higher (653.95 mg/kg) at inclusion levels of (0mg/kg) and lower (574.63 mg/dl) at 1500mg/kg inclusion levels. This study concluded that inclusion level of Mondai whitei up to 2000 mg\kg improved the weight gain and reduced total egg cholesterol at the same levels of inclusion