The Effect of Carot Leaves Meal Fermented in Diets on Egg Production, Yolk Cholesterol and Beta-Carotene in Yolk of Hens

Abstract

The aim of this study was to examine the effect of carrot (Daucus carota) leaves fermented with Saccharomyces spp. (fermented Carrot leave meal/FCL), on the content of cholesterol and β-carotene in the yolk and the performance of egg production in laying hens.  Before being added to the diet, carrot leaf flour was fermented with Saccharomyces spp. culture. (3.10⁶ cfu/g) with 3 days of fermentation.  Two hundred and eighty-eight laying hens aged 40 weeks were randomly assigned to 4 treatment diets.  Dietary treatments were as follows: 0%, 2%, 4%, and 6% FCL levels as a feed ingredient in diets.  The diets formulation based on equal amounts of protein and energy.  The results showed that 2-6% FCL in the diet, significantly (P<0.05) increased egg production, egg weight, and feed efficiency compared to control. Yolk color, weight, and concentration of β-carotene in the yolk increased significantly (P<0.05) in the FCL treatment group, while the yolk cholesterol concentration decreased (P<0.05) than control .  It can be conclusion that  provision of 2-6% FCl in the feed can increase hen-day production and the β-carotene in yolk, while the cholesterol content in the yolk decreases.