Document Type : Research Paper
Authors
1 Msc Student, Department of Animal Science, Agricultural Collage, Tarbiat Modares University, Iran
2 Department of Animal Science, Agricultural Collage, Tarbiat Modares University, Iran
3 Department of Poultry Science, Agricultural Collage, Tarbiat Modares University, Iran
Abstract
The aim of this study was to determine the effect of dietary extract of thyme and peppermint and vitamin E on layer immunie system and performance in heat stress condition and content of peroxidation egg during storage. One hundred fourty-four Lohmann strain light hens (26 weeks) allocated to four treatments with 3 replications and 6 birds in each replication. Experiment treatments applied included control, thyme, peppermint and vitamin E (200 PPM)) that were hold in two different house temperature (normal and cyclic temperature). Plant extract administrated via drinking water were 1% for normal and 0.6% for warm house. Malondialdehyde (MDA) was determined in fresh and stored eggs for 14 days at different holding temperature (4*c and 23-27*c). Prior to and 14 days after vaccination against Newcastle disease (Lasota) blood samples were collected to evaluate the birds immune responses. To determinate of effects of factors against sheep red blood cell (SRBC) at 42nd and 47th days of experiment antigen were injected. Vitamin E induced antibody against Newcastle vaccination in layers kept at normal temperature (P0.05). Produced antibody amount was increased against NV after vaccination (P>0.05). Antibody titration was not affected by house temperature. Experiment treatment depressed egg MDA (P<0.05). MDA level in fresh egg yolk and those hold at 4*c were reduced by vitamin E, mint and thyme to the extend that in vitamine E group was lowest of all
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