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 5 Effect of dietary treatments on some blood plasma constituents of laying hens

Item	G₁	G₂	G₃	G₄	G₅	G₆	Overall meal ± SE
Total protein, g/dL	7.35^a	6.40^ab	5.25^b	7.30^a	6.65^ab	5.50^ab	6.41 ± 0.28
Albumin, g/dL	2.45^bc	3.30^a	2.25^c	3.25^a	3.35^a	3.15^ab	2.96 ± 0.13
Globulin, g/dL	4.90^a	3.10^bc	3.00^bc	4.05^ab	3.30^bc	2.35^c	3.45 ± 0.26
A:G ratio	0.50^c	1.06^ab	0.75^bc	0.80^bc	1.02^b	1.34^a	0.91 ± 0.07
HDL, mg/dL	16.65^a	8.35^b	7.25^b	14.85^a	15.40^a	10.35^b	12.14 ± 1.00
Total cholesterol, mg/dL	115.00^a	93.00^bc	97.00^b	94.00^b	87.00^bc	78.00^b	94.00 ± 3.18
GPT, U/L	82.00^ab	83.00^ab	88.00^a	80.00^ab	93.00^a	72.00^b	83.00 ± 2.24
GOT, U/L	28.00^a	24.00^ab	23.50^ab	20.50^ab	21.50^ab	15.00^b	22.08 ± 1.37
Alkaline phosphates, U/L	14.00^a	13.50^ab	12.00^bc	10.50^c	11.00^c	10.50^c	11.92 ± 0.39
Creatinine, mg/dL	0.23^c	0.21^c	0.20^c	0.60^a	0.65^a	0.33^b	0.37 ± 0.05

a, b and c: 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