Investigation of the Effect of Organic Acid Addition to White Layer Akbay Line Chickens on Villi and Some Egg Quality Parameters

Organic acids are carboxylic acids with the R-COOH structure and are released naturally through metabolic events. Organic acids are widely used as preservatives in poultry feed, especially to keep mold and other microorganisms under control. Organic acids are grouped according to the number of carbon atoms and carboxyl groups in their structures. The aim of the study was to investigate the effects of adding different levels of organic acids (Propionic acid, Acetic acid, Formic acid and Lactic acid) to laying hen rations on some parameters of egg quality, productivity and intestinal villi. In the study, 180 Akbay lines, 40-week-old white laying hens, were divided into 3 groups and 6 replicates. Ad libitum drinking water was added to CN group chickens, 1 lt/1000 lt and 2 lt/1000 lt organic acid (85% Formic acid, Propionic acid, 80% Lactic Acid, 80% Acetic Acid) was added to the water of OAM-1 and OAM-2 group chickens and it was given 30 days. There was no statistically significant difference in the length measurement of intestinal duodenum, jejunum and ileum villi between the control and the groups to which organic acid was added (P>0.05). There was no lesion in the histopathological examination of the intestines. Egg productivity parameters such as egg weight, yolk color index, albumen height, Haugh unit and strength were found to be statistically significant between the groups (P<0.05). As a result, it is thought that it would be appropriate to add organic acid to the drinking water of laying hens for shell quality and quality egg production.