. 2018 Aug 10;4(4):394–400. doi: 10.1016/j.aninu.2018.05.009

Table 6.

Effect of fennel, black cumin and red pepper supplementation on serum biochemical constituents and egg yolk parameters of laying hens at the end of the experiment (40 weeks of age).

Treatments¹	In serum				In egg yolk
Treatments¹	Cholesterol, mg/dL	AST, U/L	ALT, U/L	MDA, nmol/mL	Cholesterol, mg/g	MDA, ng/g
CON	129.00^a	24.44^a	12.30	12.82^a	12.70^a	28.20^a
T1	125.00^ab	24.59^a	12.13	11.69^ab	11.55^ab	27.34^ab
T2	110.50^c	23.14^b	12.09	9.64^c	11.08^b	24.10^b
T3	122.50^b	24.49^a	12.28	10.43^bc	11.13^b	24.50^b
SEM	1.306	0.084	0.282	0.506	0.408	0.995
P-value	<0.001	<0.001	0.46	0.001	0.01	0.02

AST = aspartate aminotransferase; ALT = alanine aminotransferase; MDA = malondialdehyde; SEM = standard error of the mean.

^a–c Within a row, means with different letters are significantly different at P < 0.05.

¹ CON: control, the basal diet; T1: the basal diet + 0.5% fennel seeds; the basal diet + T2: 0.5% black cumin seeds; T3: the basal diet + 0.5% hot red pepper.