Effects of including Helianthus tuberosus in the diet of laying hens

Abstract

The results of studies investigating the inclusion of Jerusalem artichoke (Helianthus tuberosus) meal in the diet of laying hens and its effects on the essential physiological indicators of their clinical status revealed certain variations. During the pre-experimental period, the hens’ body temperature was identical (41.4-41.5°C), remaining within the normal physiological range for adult laying hens, which confirms a stable clinical condition. During experimental period-I (0.5% Jerusalem artichoke meal) and experimental period-II (1.0% Jerusalem artichoke meal), body temperature showed only minor, statistically insignificant variations, remaining between 41.7 and 41.8°C. This stability demonstrates the good tolerability of Jerusalem artichoke flour at the tested inclusion levels. Respiratory rate during the pre-experimental period showed similar values among the groups (22.4-24.2 breaths/min), corresponding to a normal physiological state. Dietary supplementation with 0.5% Jerusalem artichoke meal during experimental period-I resulted in an increase in respiratory rate in experimental group 1 to 25.3 ± 0.48 breaths/min (P<0.05).