Effect of Adding Tartaric and Salicylic Acids and Their Mixture to Water and Diet in Egg Quality Characteristics of Aged Laying Hens

Abstract

The study aimed to know the effect of adding tartaric and salicylic acids alone and a mixture of water and diet on the egg quality characteristics of aged laying hens for brown Lohmann. 210 laying hens 60 weeks old were used The duration of the experiment, which lasted 112 days(16 weeks), was divided into four equal periods at a rate of 28 days for each period,, distributed in equal numbers to 21 ground hens, 10 laying hens for each hen, and distributed to seven treatments with three replications of the treatment, T1 was fed a standard diet without adding (control), T2 was fed a standard diet supplemented with 0.2% tartaric acid with water, T3 was fed a standard diet supplemented with 0.2% salicylic acid with water, T4 was fed a standard diet supplemented with 0.4% tartaric acid and salicylic acid was added with water, T5 was fed a standard diet supplemented with % 0.2 tartaric acid in the diet, T6 was fed a standard diet supplemented with 0.2% salicylic acid in the diet, T7 was fed a standard diet supplemented with 0.4% a mixture of tartaric and salicylic acid in the diet. The results of adding the two acids in the water and feed showed that there was a significant improvement (P≤0.01) in the quality characteristics of the eggs produced, as it significantly improved the shell weight, shell thickness, albumin height, albumin weight, Haugh unit, rate of yolk height, yolk weight, and the yolk diameter was significantly reduced for the coefficients of The addition compared with the control treatment.