The effect of dietary Jerusalem artichoke (Helianthus tuberosus L.) on performance, egg quality characteristics and egg cholesterol content in laying hens

Seventy-five 25 week-old commercial white laying hens were randomly divided into one control and 4 treatment groups each containing 15 hens to evaluate the effect of Jerusalem artichoke (JA) with or without 5, 10% vetch (V) supplementation on performance, egg quality characteristics and egg cholesterol content. Control group was fed basal diet without JA or V. Treatment groups 1, 2, 3 and 4 were fed diets containing 5% V, 5% JA, 5% JA + 5% V and 10% JA + 10% V, respectively. The feeding period lasted 16 weeks. Dried-ground JA contained dry matter, crude protein, ether extract, crude fibre, crude ash, inulin and metabolizable energy (ME) at the level of 93.30, 10.02, 0.36, 5.64, 9.05, 15.80% and 3,060 kcal/kg, respectively. At the end of the study, the live weight was lower by 4.36-10.09% in the treatment group 10% JA + 10% V compared with the other groups, but feed efficiency was improved. There were statistically significant differences between the groups in some egg quality characteristics (Haugh units, albumen index, yolk index, yolk colour), whereas egg yolk cholesterol concentrations and total cholesterol contents did not differ between the groups. Egg production was not affected by supplementation of 5, 10% JA with or without 5, 10% V supplementation. In conclusion, the addition of JA with or without V has no adverse effect on performance and egg quality in hens.