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Journal of Livestock Science and Technology، جلد ۱۴، شماره ۱، صفحات ۳۱-۳۹
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عنوان انگلیسی Overcoming cold stress challenges in indigenous laying hens through diet supplementation with garlic, hot chili, and onion
چکیده انگلیسی مقاله In this study, the ability of dietary supplementation (2%) with fresh garlic (Allium sativum), onion (Allium cepa), and hot chili pepper (Capsicum annuum) to reduce cold stress and improve the productivity response of indigenous laying hens (Gallus gallus domesticus) was investigated. These dietary additives were administered over a two-month period, from November to December. Hens (36 weeks old; n = 180) were assigned to four groups (n = 45/group) and housed in a Mediterranean temperate climate, where temperatures can drop as low as 3°C. Two percent supplements or cornmeal-based diets without supplements (control) were administered to the groups. Assessments were made on egg production, feed conversion ratio (FCR), egg quality, cholesterol levels, and plasma hormones, including follicle-stimulating hormone (FSH), luteinizing hormone (LH), and corticosterone. The results showed no significant differences in body weight (P>0.05) across the groups. However, throughout the experiment, egg production, feed conversion ratio, and egg mass were significantly higher (P<0.05) in all supplemented groups. Egg protein content improved (P<0.05) with garlic and chili, and garlic supplementation reduced cholesterol levels (P<0.05). Yolk color was enhanced by the chili additive (P<0.05). Garlic and chili also elevated FSH and LH levels (P<0.05) and reduced corticosterone concentrations (P<0.05), while onion showed milder effects. These findings suggested that Allium sativum and Capsicum annuum enhance cold stress resilience, productivity, and egg quality in laying hens, supporting their use as natural feed additives to improve welfare and performance under cold stress conditions.
کلیدواژه‌های انگلیسی مقاله Cold stress,egg production,herbal supplements,nutritional impact,poultry farming
نویسندگان مقاله Anass Ben Moula |
Department of Life Sciences, Polydisciplinary Faculty of Larache, Abdelmalek Essaadi University, 745 BP, 92004 Larache, Morocco

Younes Hmimsa |
Department of Life Sciences, Polydisciplinary Faculty of Larache, Abdelmalek Essaadi University, 745 BP, 92004 Larache, Morocco

Salama El Fatehi |
Department of Life Sciences, Polydisciplinary Faculty of Larache, Abdelmalek Essaadi University, 745 BP, 92004 Larache, Morocco

Ahlem Hamdache |
Department of Life Sciences, Polydisciplinary Faculty of Larache, Abdelmalek Essaadi University, 745 BP, 92004 Larache, Morocco

Hamid El Amri |
IAGGR, Institute of Genetic Analysis in the Royal Gendarmerie, Rabat Morocco

Amr Kchikch |
Laboratory of Biotechnological Valorization of Microorganisms, Genomics, and Bioinformatics, Faculty of Sciences and Techniques, University Abdelmalek Essaadi, Tangier, Morocco

Kawtar Dahhou |
Department of Life Sciences, Polydisciplinary Faculty of Larache, Abdelmalek Essaadi University, 745 BP, 92004 Larache, Morocco

Naima Hamidallah |
Agri-food and Health Laboratory, Faculty of Science and Technology, Hassan I University, BP 577, 26000 Settat, Morocco

Mohammed Ezziyyani |
Department of Life Sciences, Polydisciplinary Faculty of Larache, Abdelmalek Essaadi University, 745 BP, 92004 Larache, Morocco

نشانی اینترنتی https://lst.uk.ac.ir/article_4910_1b02dabe7b32e14b3cac3ef26b269c3f.pdf
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