Egg Quality Traits, Chemical Analysis and Fatty Acid Composition in Chukar Partridges Supplemented with Garlic and Onion Powder

Background: This study was carried out to determine the effect of addition of 1% dietary garlic and onion powder on the internal and external quality characteristics and chemical and fatty acid composition of Chukar partridges eggs. Methods: A total of 240 Chukar partridges with 60-week age was assigned to four dietary treatment group: control, 1% onion powder, 1% garlic powder and garlic onion powder, respectively. Totally, 92 eggs obtained from partridges were used for the study. Result: The addition of onion powder had significant effect on yolk weight (P<0.05). Supplementation of the diets with garlic and onion powder did not significantly affect quality traits of chukar eggs (P>0.05). Moisture, ash and protein contents and 16 fatty acid composition of chukar eggs were not statistically affected by the addition of garlic and onion powder either. In conclusion, the addition of 1% dietary garlic and onion powder did not cause a significant change in the internal and external quality characteristics and fatty acid composition of the Chukar partridge eggs. Increasing the rate of garlic and onion powder to the chukar ration may cause some significant differences on the egg parameters.