The Effects of Different Levels of Dried Lemon Pulp in Corn- Based Diets on Performance and Blood Metabolites of Aged laying Hens

This experiment was conducted to evaluate the effects of different levels of dried lemon pulp in corn- soybean meal diets on egg production, egg traits and as well as blood metabolites of laying hens. Throughout the experiment, 144 Hi- line (W36) laying hens from 65 to 76 weeks of age were assigned to 4 treatments of 3 replicates each, with 12 hens per replicate. A completely randomized design was employed. Experimental groups included: 1. control, 2. the group with 2% lemon pulp, 3. group with 4% lemon pulp, and finally, 4. group with 6% lemon pulp. Use of lemon pulp has proved to have significant effects on performance, egg traits and blood biochemical parameters in laying hens (P<0.05). The highest egg production the highest egg mass and feed intake, the most proper feed conversion, and the lowest feed cost for production per kilogram of eggs were observed through a use of 4% lemon pulp. The highest egg specific gravity along with the highest egg yolk color index was obtained through a use of 6% lemon pulp. Use of dried lemon pulp significantly increased the level of blood Albumin. Use of different levels of lemon pulp did not significantly affect the level of blood immunity cells. The overall results indicated that in laying hens, use of 4% dried lemon pulp, improves. The performance, promotes the egg yolk color index, decreases the feed cast per kilogram of egg production, and as well increases the blood Albumin level.