Effects of different levels of clove bud (Syzygium aromaticum) on yolk biochemical parameters and fatty acids profile, yolk oxidative stability, and ovarian follicle numbers of laying hens receiving different n-6 to n-3 ratios

Abstract The present study was undertaken to investigate the effects of different levels of clove bud ( Syzygium aromaticum ) powder on yolk biochemical parameters and fatty acids profile, yolk oxidative stability, and ovarian follicle numbers in laying hens receiving different n-6 to n-3 ratios. For this purpose, a total number of 160 laying hens, 43 weeks of age, were assigned to 8 experimental diets with 5 cages of 4 birds each. Dietary treatments consisted of two ratios of n-6 to n-3 (16.71 and 2.35), three levels of clove bud (0.0, 2.0, and 4.0 g/kg), and also a high vitamin E content (200 mg/kg) in a 2 × 4 factorial arrangement during a 70-d feeding trial. Dietary inclusion of clove bud increased yolk vitamin E concentration ( P P P  = 0.071). Administration of low n-6 to n-3 ratios reduced egg yolk cholesterol ( P  = 0.058) and vitamin E ( P P P P P P P P P P P