A master’s thesis at the College of Agriculture discussed reducing heat stress by adding Vitamin C and different levels of clove powder and its effect on the productive and physiological traits as well as some genetic correlations of laying hens.
The study, presented by student Ahmed Jasim Hussein Ali, aimed to determine the effect of adding clove powder and Vitamin C to the diet of laying hens during the summer season, and how this reflects on productive performance, egg quality, and some physiological parameters related to heat stress.
The study concluded that adding different levels of clove powder (1% and 2%) along with 250 mg of Vitamin C led to a significant improvement in the studied traits.
