Impact of Caper and Chicory on Egg Traits and Blood Biochemistry in Lohmann Hens

• Mohammed Ammar Saeb1*, Qana H. Al-Jabari1, and Nahla Kamal Asaad2

  Author

In this study, the effects of providing powdered caper fruit (Caper spinosa) and chicory (Cichorium intybus), singly and together, in the diet of Lohmann's white laying hens on egg quality and blood biochemical parameters were evaluated. One hundred and forty hens were 42 weeks old, were randomly distributed into seven dietary treatments: control, caper fruit powder, chicory powder, or the mixture of the two at two concentrations. Egg characteristics and biochemical parameters such as cholesterol, triglycerides, HDL, LDL, glucose, total protein, and liver enzymes (ALT, AST) were also measured throughout the 10-week period of the study. The results showed that the egg quality improved by dietary supplementation with caper fruit and chicory, the combination of both additives being significant at some of the points. The blood biochemistry tests showed marked decreases in cholesterol and triglycerides, with the combination treatment showing improvement in HDL as well. Furthermore, liver enzyme analysis showed a reduction in the level of ALT due to consumption of caper fruit-chicory which was interpreted as hepatoprotective effects. Furthermore, the combination treatment significantly reduced the level of malondialdehyde (MDA) that reflects the antioxidant activity. The study confirms the positive action of caper fruit and chicory especially their synergic action on egg quality as well as on modulation of blood biochemical parameters. The results indicate that the use of plant-based additives in poultry feed can enhance the health and productivity of laying hens, providing a more eco-friendly and sustainable alternative to synthetic additives

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