اثرات استفاده از تفاله انگور، آنزیم و پروبیوتیک بر عملکرد، صفات کیفی تخم‌مرغ و متابولیت‌های خون در مرغ‌های تخم‌گذار

This experiment was conducted to evaluate the effects of grape pomace, enzyme and probiotic in diet on performance, egg traits, biochemical parameters and blood cells of commercial laying hens. this experiment carried out with 384 hi-line (w36) laying hens in a completely randomized design as (2×2×2) factorial arrangement with two levels of grape pomace (0 and 4%), two levels of combo multi-enzyme (0 and 0.05%) and two levels of protexin probiotic (0 and 0.005%) in 8 treatments, 4 replicates and 12 birds per replicate for 12 weeks (65-76 weeks). using grape pomace, combo multi-enzyme and probiotic (protexin) significantly affect the performance, egg quality traits and blood parameters of laying hens (p < 0.05). 4% grape pomace in diets improved the amount of egg weight, egg production, egg mass, feed conversion ratio and yolk color index. also 4% grape pomace decreased the blood levels of triglyceride and cholesterol, while in this condition the levels of albumin and hdl increased. grape pomace had no significant effects on the amount of feed intake and blood immune cells. combo multi-enzyme in diets improved egg production percentage, egg mass, feed conversion, yolk color index, yolk weight, albumin weight, eggshell weight and haugh unit. with use of protexin, egg weight, egg production percentage, egg mass, feed conversion ratio and haugh unit were improved. combo multi-enzyme and probiotic (protexin) had no significant effects on the amount of feed intake. using grape pomace with combo multi-enzyme and probiotic (protexin) improved the performance and egg quality traits of laying hens, while had no any significant effects on the amount of feed intake and blood metabolites (p > 0.05). the overall results indicated that in laying hens, using 4% of grape pomace with 0.05% of enzyme and 0.005% of probiotic can improve the performance and egg traits.