Impact of functional diet and basil leaf (Ocimum sanctum) meal on layer egg’s fatty acid level and layer’s production performance

A total of 144 single comb ‘Forsgate’ strain white leghorn (SCWL) pullets 27 weeks age, belonging to the same hatch, and uniform body size were randomized into 24 groups 6 hens each in a 2 × 3 factorial design consisting two types layer feeds namely, standard mash (control) functional diet (designer egg mash-DELM); with three levels basil leaf meal (BLM) i.e. 0, 1 g/kg levels, viz. T1 T6. Four replicates randomly assigned six dietary treatments. One yolk from replicate was used for fatty acid estimation. The layer’s weight gain, per cent hen-day production, feed/egg parameter did not show any variations between diets dosage level. feed consumption significantly different BLM levels. had highly significant effect on Myristic (C14:0), Palmitic (C16:0), Stearic (C18:0), Oleic (C18:1); n-6 polyunsaturated acids, Linoleic (C18:2), Arachidonic (C20:4) n-3 α-Linolenic (C18:3), Eicosapentaenoic acid-EPA (C20:5) Docosahexaenoic acid-DHA (C22:6) Both DELM increased PUFA yolk.