Effects of garlic and onion powders on egg production, antioxidant status and some blood parameters in chukar partridges

The study aimed to evaluate the effect of onion (Allium cepa) and garlic (Allium sativum) powders on egg production, antioxidant capacity and blood biochemistry in chukar partridges (Alectoris chukar). The study was conducted for 12 weeks during the laying period and a total of 240 partridges were divided into 4 groups (control, 1% onion, 1% garlic, and mixture of 1% onion and1% garlic powders).The highest total antioxidant capacity, feed con-sumption and egg production were determined in the garlic group (P < 0.05 and P < 0.01 respectively) and the lowest egg production and feed intake were observed in the onion group. Egg production in the mixture of garlic and onion group was also higher than the control and only onion group (P 0.01). While there was no statistical difference in blood HDL (High Density Lipoprotein), LDL ( Low Density Lipoprotein), glucose, alkaline phosphatase, calcium, and phosphorus levels (P 0.05), blood urea, ALT (Alanine Aminotransferase) , AST (Aspartate Aminotransferase) levels were higher (P < 0.05) in the garlic group with the highest egg production and feed intake (P < 0.01) compared to the control and onion groups. Unlike many studies, the highest cholesterol levels were determined in the garlic supple-mented group (P < 0.05) and the expected positive effects were not seen in onion powder.