الفهرس 
Effect of adding bee bread and bee pollen as antioxidants on productive performance of laying hens
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Abstract
The objective of this study was to investigate the effect of dietary bee bread (B), bee pollen (P) and their mixtures (BP) as antioxidants on productive performance and functional properties of table eggs in Hy-line hens strain. A total number of 1000 Hy-line (W36) hens (27-wks-old) were weighed and randomly distributed into ten experimental groups, 100 birds each; five replicates (20 hens). The experimental groups as follow, the first group was the basal diet without any additive and served as negative control, the second group was the basal diet contained 0, 0.015 % butylated hydroxytoluene (BHT) served as positive control, the third to fifth were basal diet include graded levels of B (0.1, 0.15, 0.2 %), the sixth to eight group were basal diet include graded levels of P (0.1, 0.15, 0.2%), the ninth group was basal diet include graded levels of combination between B+P (0.05+0.05%) and the tenth group was basal diet include graded levels of combination between B+P (0.1+0.1%). Results indicated that all the experimental treatment produced egg number more than control diet, but a clear improvement was observed in the hens fed diet contained 2g P/Kg diet followed by the diets supplemented with 0.15% P and 0.1%B+0.1% P. Egg mass/hen was significantly improved by the diet contained 2 g P/kg diet compared with the control diet. The diets supplemented with 0.2% B, 0.15% P and 0.1% B recorded significantly lower values of triglycerides in fresh eggs yolk than control diet. The total cholesterol in stored yolks ranged from18.02 to 45.99 mg/dl in the hens fed diets with BHT, 0.2% P, 0.1% B+0.1% P, 0.15% B, 0.15% P and 0.2% B respectively while it was 63.79 mg/dl in control diet