Effects of dietary tamarind on cholesterol metabolism in laying hens

• DOI: 10.1093/ps/84.1.56
• Publication Date: 2014-02-07T01:59:22Z
• Authors: Chowdhury; D.K. Sarker; S.D. Chowdhury; T.K. Smith; P.K. Roy; M.A. Wahid
• Keywords: Yolk

An experiment was conducted to evaluate the potential for dietary tamarind alter serum and egg yolk cholesterol concentrations overall performance in different layer strains. Thirty, 43-wk-old, Hisex Brown, ISA Lohmann Starcross Babcock B-300, Starcross-579 strains (5 hens per strain) were fed diets supplemented with 0 (control), 2, 4, 6, or 8% oven-dried 6 wk. Egg production, mass, efficiency of feed utilization followed a quadratic response maximum when diet contained 2% minimum (P < 0.05). There no differences > 0.05) among weight, consumption, efficiency. Yolk weight increased linearly increasing levels wk 1, 3 as well averaged over not affected by tamarind. Serum concentrations, however, decreased quadratically It concluded that supplemental could decrease increase performance.