Effect of extruded amaranth grains on performance, egg traits, fatty acids composition, and selected blood characteristics of laying hens

The aim of the study was to evaluate the effect of extruded amaranth grains (AMG) in laying hen diets on performance, egg traits, egg yolk fatty acids composition, as well as selected blood characteristics. A total of 60 Lohmann Brown laying hens, 24 wk of age, were randomly distributed into 3 dietary treatments and fed for 10 wk. The AMG was used at the levels of 0%, 5%, and 10% in the diets of the control and 2 treatment groups, respectively. Each dietary treatment was divided into 4 replicates, comprising of 5 hens each. Hens were housed in a 3-tier battery system. Feed and water were provided ad libitum. Blood samples and eggs were collected after 5 wk and at the end of the experiment. Amaranth grain supplementation increased body weight (1.64, 1.66, and 1.72 kg for diets containing 0%, 5%, and 10% AMG, respectively; linear, P<0.01). Although hens responded to AMG supplementation linear and quadratically (P<0.01), the greatest egg production and the lowest feed conversion ratio were observed with 5% AMG. No differences in the mean egg weight, eggshell weight, yolk and albumen weight, thick albumen height, Haugh units and breaking strength of eggshells were observed in hens fed AMG-supplemented diets. Also, sensory analysis of eggs did not reveal any differences among hens fed different diets. Fatty acids content of egg yolk was similar in all treatments, although in hens fed 5% AMG, the polyunsaturated fatty acid (n-6), especially linoleic acid, level was slightly greater and the n-6/n-3 acid ratio was decreased. The concentrations of alanine aminotransferase, aspartate aminotransferase, and glucose level were reduced linearly after 5 wk (P=0.01-0.03) by increasing AMG supplementation. The quadratic effect on alanine aminotransferase at wk 5 (P=0.02) and 10 (P<0.01) was also observed. The results showed that dietary inclusion of AMG at the level of 5% increased hen performance and did not negatively influence the hens' health conditions and also quality and sensory traits of eggs.