| dc.contributor.advisor | Prof. Dr. Most. Afroza Khatun | |
| dc.contributor.author | ROY, DR. SWARNO SHEKHOR | |
| dc.date.accessioned | 2022-04-25T06:01:27Z | |
| dc.date.available | 2022-04-25T06:01:27Z | |
| dc.date.issued | 2016-11 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/860 | |
| dc.description | The world populating is growing day by day and the demand of food
specially protein is increasing keeping pace with that demand. Poultry
industry now playing an outstanding role throughout the world by satisfying
the demand of protein for growing population. Poultry sector is supplying
both meat and egg, that is consumed by the whole world populations.
Poultry egg has been a staple meal and important food ingredient in
different parts of the world. There is no doubt that eggs are consumed
steadily throughout the world. It can be cooked and used in a various of
ways. Eggs can be mixed with other ingredients for meal and ever dessert
but they can also be served as a separate and complete meal and can be
found in almost every home, cafe diner and restaurant. In 2009 and
estimated 62.1 million metric ton egg were produce worldwide from total
laying flock of approximately 6.4 billion hens (watt.ag.net word publishing
company) nutritional value in per 100 gm chicken egg is energy 647kj (155kcal), carbohydrate 1.12gm, fat 10.6gm, protein 12.6 gm, vitamins and
minerals in significant amount and water 75 gm and cholesterol 373mg. In a
research, Mailer and Denton et al. (1962) found 15.5 to 17.5 mg
cholesterol/gm yolk. Whereas Harris and wilcox et al. (1972) repoted value
from 22 to 26. Cotterill et al. (1977) found 270mg cholesterol per yolk or
14.3 mg/gm yolk. C.K.Han and N. H. Lee et al. (1992) reported that birds
age 63 weeks and their egg yolk cholesterol mean value was 17.26mg/ gm
and the range from 16.40 to 18.18 mg/gm. | en_US |
| dc.description.abstract | The objective of present study was to determine the effects of various
dietary levels of neem (Azadirachta indica) and mulberry (Morus alba) leaf
meal on production performance, egg qualities and egg yolk cholesterol.
The study was conducted at the poultry shed on Dairy and Poultry Science
Laboratory, Hajee Mohammad Danesh Science and Technology University
(HSTU), Dinajpur. In this study, Sixty (60) weeks old laying hens (Hi-sex
brown) were divided into 5 dietary groups each with 3 replications (4 birds/
replication) and offered manually prepared diets supplemented with T0:
(control), T1: ( NLM 1% and MLM 2.5%), T2 : ( NLM 1% and MLM 5%),
T3 : (NLM 1% and MLM 7.5%), T4 : (NLM 1% and MLM 10%) meal for
8 weeks. Eggs were collected and weighted daily. Laying performance, egg
quality and feed conversion ratio were evaluated. Results showed that the
feed intake, egg production, egg weight, feed conversion ratio, body weight
and egg qualities were insignificant among the treatment groups. However,
the egg yolk cholesterol concentration was significantly decreased (P<0.05)
with higher levels of mulberry leaf supplementary diets. Egg yolk
cholesterol was decreased at T1 (2.27%), T2 (3.87%), T3 (7.99%) and T4
(13.78%) by supplementation respectively. Based on the results, it may be
concluded that the supplementation of neem and mulberry leaf meal up to
my investigation level (NLM 1% and MLM 10%) has potentiality in
reduction of egg yolk cholesterol. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | en_US |
| dc.subject | NEEM (Azadirachta indica) AND MULBERRY LEAF | en_US |
| dc.subject | PERFORMANCE AND CHOLESTEROL LEVEL | en_US |
| dc.subject | Cholesterol and coronary heart disease | en_US |
| dc.title | DIETARY EFFECT OF NEEM (Azadirachta indica) AND MULBERRY LEAF (Morus alba) MEAL IN THE PRODUCTION PERFORMANCE AND CHOLESTEROL LEVEL OF LAYING HEN | en_US |
| dc.type | Thesis | en_US |
