Blood fat profile of laying hens consuming rations fortified with citric acid and beta-carotene

Extreme climate change greatly affects the metabolism of laying hens due to their intolerance to high environmental temperatures. Hence, to improve the metabolism, the feed quality also needs to be improved. This study aims to determine the blood lipid profile of laying hens consuming a diet rich in...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-03, Vol.1001 (1), p.12010
Main Authors: Palupi, R, Verawaty, M, Lidiasari, E, Lubis, F N L
Format: Article
Language:English
Subjects:
Acids
Blood
Blood levels
Carotene
Cholesterol
Citric acid
Climate change
Diet
Energy metabolism
Feed quality
High density lipoprotein
Intolerance
Lipids
Metabolism
Poultry
Triglycerides
Variance analysis
β-Carotene
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Summary:Extreme climate change greatly affects the metabolism of laying hens due to their intolerance to high environmental temperatures. Hence, to improve the metabolism, the feed quality also needs to be improved. This study aims to determine the blood lipid profile of laying hens consuming a diet rich in citric acid and beta-carotene (β-carotene). During the study, 200 laying hens of the Lohmann strain aged 35 weeks and a ration with a crude protein content of 18.39% and metabolic energy of 2960 Kcal/kg were used. The treatment was fortification with various levels of β-carotene sources in the diet and 0.2% citric acid, namely T0 (without fortification of β-carotene sources and citric acid), T1 (0.1% fortification of β-carotene sources + 0.2% citric acid), T2 ( 0.15% fortification of β-carotene + 0.2% of citric acid), and T3 (0.2% fortification of β-carotene + 0.2% of citric acid). The data were analyzed by analysis of variance and further testing by Duncan’s Multiple Range Test. Furthermore, the observed variables were blood cholesterol content and HDL, as well as triglycerides. The results showed that the fortification of citric acid and β-carotene significantly affected blood cholesterol levels but had no significant effect on the concentration of HDL and triglycerides. Considering these results, it was concluded that fortification of citric acid and β-carotene sources in the ratio of laying hens decreased the amount of fat in the blood.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1001/1/012010