Effect of enzyme-supplemented Azolla pinnata in laying hen diets on some biochemical and physiological traits
DOI:
https://doi.org/10.5281/zenodo.22956789Keywords:
Azolla, Blood, Enzyme, Kidney, LiverAbstract
Enzyme-supplemented Azolla pinnata is essential for increasing the nutritional value of chicken feeds. This study aimed to evaluate the effects of adding different quantities of enzyme-fortified azolla to the feed ration on the lipid profile, blood profile, and liver and kidney functions of laying hens. We randomly selected four groups of 120 46-week-old white Leghorn laying chickens. The control group received no azolla, while the experimental groups received feed containing 15%, 20%, and 25% dried enzyme-fortified Azolla pinnata (DA+E). We measured blood profiles, lipid profiles, kidney function, and liver function by drawing blood and serum. Our results showed that 15% and 20% Azolla significantly decreased (P<0.05) the levels of ALT and ALP, respectively, when compared to the control; 20% Azolla significantly improved the levels of total proteins and globulin, which had the highest significant values (P<0.05); uric acid levels significantly decreased (P<0.05) in all treated groups when compared to the control; and 15% Azolla significantly increased (P<0.05) Hb concentration. In conclusion, enzyme-fortified Azolla represents a step toward improved laying hen health and reduced feed costs. Thus, it may be an effective, sustainable feed additive that can be produced locally for laying hens.
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