Performance and Physiological Response of Chickens Supplemented with Dietary L-Glutamic Acid During the Late Phase of Egg Production
Performance and Physiological Response of Chickens Supplemented with Dietary L-Glutamic Acid During the Late Phase of Egg Production
Marwa R. El-Deken1, Raouf E. Rizk1, Mona R. Ahmed1, Fouad A. Tawfeek1, Hossam A. Shahba1, Wesam A. Fares1, Ayman M. Khalifah2*
ABSTRACT
Dietary influence of L-Glutamic acid (Glu) on productive performance, egg quality, hatchability, intestinal morphology, tibia quality and blood parameters for Inshas chickens during the late laying period was performed. A total of 330 of Inshas chickens aged 50 weeks were randomly divided into five treatment groups. The birds of control group (Glu 1) were not supplied with Glu acid. Rest birds groups were supplemented with Glu as additional doses (0.4, 0.6, 0.8 and1%) for Glu2, Glu 3, Glu 4 and Glu 5, respectively. Egg production percentage and egg mass for Glu 3 and Glu 4 groups were significantly improved compared to those for the rest groups. Also, supplementing the diets with all concentrations of Glu acid significantly improved feed conversion ratio besides, eggshell calcium and phosphorus compared to those for control. Moreover, both Glu 3 and Glu 4 groups represented best significant improvement of hatchability and hatched chick weight. Highest significant increase of villus height and villus area was observed for chickens of Glu3 group (0.6%) compared with the others groups. While chickens of Glu3 and Glu4 (0.6 and 0.8%) represented the significant increases of villus width compared with those for the rest groups. Also, supplemented concentrations of 0.6, 0.8 and 1 % Glu significantly improved Seedor index for tibia. This study implies that dietary supplementation of 0.6 or 0.8 % Glu during late laying phase for chickens has a functional role on the intestine and subsequent improvement of egg production, egg quality, hatchability, tibia bone quality and thyroid hormones.
Keywords | L-Glutamic acid, Layers, Egg production, Intestine, Bone quality
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May 2024
Vol. 12, Iss. 5, pp. 802-993
