Evaluation of Quality and Cholesterol Level of Eggs of Laying Hens Placed on Drinking Water Fortified with Waterleaf (Talinum Triangulare) Mucilage
Keywords:
Egg Quality, Cholesterol Levels, Waterleaf (Talinum Triangulare) Mucilage.Abstract
This study was carried out to evaluate the effect of waterleaf (Talinum triangulare) mucilage on the quality and cholesterol level of eggs of laying hens. This study was arranged in a completely randomized design with five treatments (T1, T2, T3, T4 and T5) with 0 ml, 50 ml, 100 ml, 150 ml and 200 ml of water-leaf mucilage (WLM) respectively in their drinking water. Forty Nera black hens at 24 weeks of age were randomly allocated into five treatments of 2 replicates with 8 hens per treatment. Data collected were statistically analyzed using a one way of variance (ANOVA) and significant means were separated using Duncan Multiple Range Test. Variables measured were egg weight, shell thickness, shell weight, albumen weight, yolk width, yolk cholesterol and Haugh unit. Egg weight and albumen weight in treatment 2 (50 ml WLM) were significantly higher (p<0.05) than other treatments. Yolk cholesterol was significantly reduced in T5 (p<0.05) and higher in T1 (control). Shell thickness and shell weight was highest in treatment 5 and yolk cholesterol level was lowest in the same treatment 5 (200 ml WLM) than other treatments. In conclusion, this study showed that up to 200 ml WLM inclusion lowered yolk cholesterol level.
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