Egg Iron Enrichment in Response to Various Levels of Pomegranate by-Product in Laying Hen Diet

The present study was conducted to investigate the effects of different levels of pomegranate by- product (PBP) on performance, egg quality and blood parameters in laying hens. A total of 144 Bobze layer hens from 44 to 56 weeks during 12 weeks were randomly assigned into 4 treatments including 0 (control, corn and soy bean meal), 4, 8 and 12% of PBP, with 4 replicates and 9 layers in each. Results have indicated thatthere was a significant increase in egg mass, egg production the decrease in feed intake and feed conversion ratio by 4% PBP in comparison to other treatments (P<0.05). Significantly increased egg weight by inclusion of 8% PBP compared with 0 and 12% PBP. There was no significant effect of PBP levels on external and internal egg characteristics. The lowest cholesterol and the higher high-density lipoprotein and malondialdehyde have shown by 4% PBP (P<0.05). The highest amount of iron in egg yolk was observed respectively by treatments 4 and 12% PBP. It was concluded that egg yolk iron and production rate were increased by 4% PBP supplementation in diet.