EFFECT OF ADDING AQUEOUS AND ALCOHOLIC EXTRACT OF LEAVES OF IRAQI JASMINE (LONICERA JAPONICA) TO DRINKING WATER IN PRODUCTIVE PERFORMANCE OF LAYING HENS TYPE LOHMANN BROWN
Keywords:
ADDING, AQUEOUS, ALCOHOLIC , EXTRACTAbstract
This experiment was carried out in the poultry field of the Department of Animal Production at the College of Agriculture - Al-Qasim Green University, to study the effect of adding an aqueous
The paper is extracted from a doctoral thesis of the first researcher
and alcoholic extract of Iraqi jasmine leaves (Lonicera Japonica L.) to drinking water in the productive performance of laying hens, where 147 laying hens were used in this experiment. type Lohmann Brown, at the age of 50 weeks, and it is in the production stage. The experiment included seven treatments Each treatment included, three replicates, with 7 chickens in one replicate. The experiment lasted 12 weeks, and the water and alcoholic extract of Iraqi jasmine leaves were added to the drinking water for three production periods, each 28 days. The first treatment (control treatment) was without any addition, while the second, third and fourth contained the addition of the water extract of jasmine leaves at a dose of 10 ml / A liter of drinking water with a concentration of 15%, 30% and 45%, respectively. The fifth, sixth and seventh treatment added the alcoholic extract of jasmine leaves at a dose of 10 ml / liter of drinking water with a concentration of 15%, 30% and 45%, respectively. The results achieved in this experiment was a significant superiority (P≤0.05) in weekly egg weight, egg mass and cumulative number of eggs in all treatments of water and alcohol extract compared to the first treatment during the second and third periods and during the total period of production, as well as the feed conversion coefficient decreased significantly ( P≤0.05) during the first, second and third periods and during the total period of production in the aqueous and alcoholic extract treatments compared to the first treatment, where it was the best food conversion coefficient in the treatments with a significant decrease.