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The Effect of Dietary Ginger Root Powder (Zingiber officinale) on Yolk Cholesterol and Egg Characteristic

Wafaa B. Zomrawi, Khadiga A Abdel -Atti, Bakheit M. Dousa, Khalid E. Mohammed, Ahmed G. Mahala, Khalid M. Elamin.

Abstract
An experiment was conducted to evaluate the effect of ginger root powder as natural feed additives on yolk cholesterol and egg characteristic, using 80 laying hens.20 birds/treatment with four replicates. Four diets were formulated to meet the nutrient requirements of layer hens (0%, 0.5%, 1% and 1.5% ginger root powder). Results showed that egg cholesterol wasn’t significantly (p>0.05) affected by treatments. Egg weight, max length, max width, egg shape index, egg shell surface, shell weight, shell percentage, Albumin weight, albumin percentage, Yolk color and yolk weight weren’t significantly (p>0.05) affected by treatment diets. Shell thickness was significantly (p

Key words: Egg Weight, Haugh Unit, Maximum Length, Shell



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