The Effects of Ashwagandha (Withania somnifera) Root Powder on Performance, Egg Quality and Yolk Lipid Oxidation in Laying Hens

Abstract

This study was conducted to determine the effects of different levels $(0, 200, 400, 600 mg kg^{-1})$ of ashwagandha (Withania somnifera) root powder (ARP) on performance, egg quality and egg lipid peroxidation in laying hens (Lohmann LSL, 36 weeks old) diets. For this purpose, a total of 4 groups were formed, one of which was control (ARP-0) and the other three were experimental groups (ARP-1, ARP-2, ARP-3). A total of 96 hens were distributed to 4-storey cages with 8 replicates in each group and 3 hens in each replicate. The experiment lasted for a total of 2 months. During this period, feed and water were given as ad-libitum and 16 hours of light and 8 hours of dark photoperiod was applied daily. The ARP-0 group was fed with basal diet and the experimental groups were fed with diets prepared by adding 200, 400 and 600 mg $kg^{-1}$ levels of ARP to the basal diet, respectively. Except for egg weight, albumen index, Haugh unit, shell weight, yolk L* and b* and TBARs (day 0), other parameters were not affected by ARP in the diet. The highest egg weight (P<0.05) was in the ARP-2 group while the highest albumen index (P<0.05), Haugh unit (P<0.05) and shell weight (P<0.05) were in the ARP-1 group. It was determined that egg yolk L* (P<0.001) and b* (P<0.001) values were highest in ARP-1 group. Moreover, it was observed that all levels of ARP in the diet decreased the yolk TBARs (day 0) value compared to the control group (P<0.05). As a result, it can be said that ARP can improve some performance and quality parameters and delay lipid oxidation in laying hens.