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

From: 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

Item G1 G2 G3 G4 G5 G6 Overall meal ± SE
Total protein, g/dL 7.35a 6.40ab 5.25b 7.30a 6.65ab 5.50ab 6.41 ± 0.28
Albumin, g/dL 2.45bc 3.30a 2.25c 3.25a 3.35a 3.15ab 2.96 ± 0.13
Globulin, g/dL 4.90a 3.10bc 3.00bc 4.05ab 3.30bc 2.35c 3.45 ± 0.26
A:G ratio 0.50c 1.06ab 0.75bc 0.80bc 1.02b 1.34a 0.91 ± 0.07
HDL, mg/dL 16.65a 8.35b 7.25b 14.85a 15.40a 10.35b 12.14 ± 1.00
Total cholesterol, mg/dL 115.00a 93.00bc 97.00b 94.00b 87.00bc 78.00b 94.00 ± 3.18
GPT, U/L 82.00ab 83.00ab 88.00a 80.00ab 93.00a 72.00b 83.00 ± 2.24
GOT, U/L 28.00a 24.00ab 23.50ab 20.50ab 21.50ab 15.00b 22.08 ± 1.37
Alkaline phosphates, U/L 14.00a 13.50ab 12.00bc 10.50c 11.00c 10.50c 11.92 ± 0.39
Creatinine, mg/dL 0.23c 0.21c 0.20c 0.60a 0.65a 0.33b 0.37 ± 0.05
  1. a, b and c: means in the same row having different superscripts differ significantly (P < 0.05)
  2. 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