One hundred and twenty laying hens (BAHEIJ local strain) 12-mooths old were
reared in egg production batteries to examine the effect of inclusion levels of ~rbs
mixture as a feed additive on laying hens periormance and egg quality traits. ens
were randomly divided Into four equal groups with three replicates of 10 hens aen
and assigned randomly for one of the experimental diets which varied in inclusion
level of herbs mixture supplementation. The basal diel was formulated to meetlhe
nutrient requirements of BAHEIJ local strains. The first group received the basalidiet
without any supplementation, whereas other groups were given the basal diet With
herbs mixture supplementation at levels 0.125%. 0.250% and 0.500% of h~rts
mixture. The results obtained during the experimental period (12 weeks old) coul be
summarized as follow: The overall results showed that feeding laying hens on diets supplemented with
herbs mixture at levels 0.125%,0.250% and 0.500% recorded Significantly (p < 0.05)
higher egg production(%), egg weight (g) and egg mass(g). However, ted
consumption was not affected in the studied groups. Feed conversion significa tly
(p < O.05} improved with herbs mixture diel as compaTed with that of Ihe control 9r up.
Herbs mixture significantly Increased shell thicknes$, shell weight, yolk alburin
weight, and egg shape index. While, yolk color scores did not significantly affected,
Herbs mixture significantly reduced egg yolk cholesterol and total lipids in addition to
cboiesterot and trigelycerides in blood, Also, significantly (p < 0.01) increased globulin
In blood.