The Effects of Using Oregano and L-Carnitine on Second Phase Laying Performance Parameters of Force Molting Programs in Laying Hens.

This study was carried out to use Oregano leaf and L-carnitine as an alternative feed additives in alfalfa flour or low Sodium-Calcium (Na-Ca) diet and to determine their effect on second phase laying period after force molting in commercial laying hens. A total of 1170 birds were divided into 13 groups which were further subdivided into 6 replicates having 15 birds in each. A negative control group (K) which was neither forced molted nor provided with any feed additive substances in their diets Moreover, other three treatment groups (M: Marbel powder, A: Alfalfa, F: Low Ca -Na diet), were forced molted and one withhold feeding group was used for the study; the forced molted groups were supplied L-carnitine (C) (100 ppm) and Oregano leaves (O) (5%) as a feed additive in designed individual diets (MC, AC, FC, MO, AO, FO) alone and in combination (50 ppm; 2.5%) in groups (MCO, ACO, FCO). All hens were feeding with commercial feeds during the second laying phase. The trial was 98 days after 22 days of forcing stage. Performance parameters (except egg quality) were measured during 14 days periods. In the results, eggs yield values were found significantly higher (P<0.01) among the treatment groups over control group. It was concluded that supplementing L-carnitine and Oregano leaves could be used as an alternative feed additives in alfalfa meal during feed withdrawal period and their combination also showed a positive impact on laying performance in laying hens. [ABSTRACT FROM AUTHOR]