Nutritional impact of inclusion of garlic (Allium sativum) and/or onion (Allium cepa L.) powder in laying hens’ diets on their performance, egg quality, and some blood constituents

Bulletin of the National Research Centre

Table 4 Effect of dietary treatments on egg quality of laying hens

Item	G₁	G₂	G₃	G₄	G₅	G₆	Overall mean ± SE
Egg weight	55.40^b	64.60^a	60.60^ab	63.80^a	63.40^a	62.40^a	61.70 ± 0.89
Shape index	75.44	76.91	76.81	62.50	75.12	77.65	74.07 ± 2.48
Yolk index	43.30^b	46.27^ab	45.19^ab	44.44^ab	43.80^b	49.10^a	45.35 ± 0.70
Haugh unit	86.80	80.80	83.40	86.60	86.40	80.60	84.10 ± 0.98
Yolk color	5.20^a	5.00^ab	4.80^b	5.00^ab	5.00^ab	5.00^ab	5.00 ± 0.05
Shell thickness	28.80	36.20	30.40	33.40	33.00	29.00	31.80 ± 1.08
Albumin %¹	62.72	62.23	62.09	61.60	60.26	61.54	61.74 ± 0.48
Yolk %¹	26.10^ab	24.16^b	26.79^ab	25.16^ab	27.14^a	26.29^ab	25.94 ± 0.38
Shell %¹	11.18	13.61	11.12	13.25	12.59	12.17	12.32 ± 0.38

a and b: means in the same row having different superscripts differ significantly (P < 0.05)
SEM standard error of mean, G₁ control, G₂ contained 0.5% garlic powder, G₃ contained 1% garlic powder, G₄ contained 1% onion powder, G₅ contained 1% onion powder + 0.5% garlic powder, G₆ contained 1% onion powder + 1% garlic powder
¹Percentage of egg weight