the effect of adding tartaric acid and salicylic acid on the chemical composition of eggs produced from lohman chickens

this experiment was conducted in the poultry field of the college of agriculture, university of diyala, and the biochemistry laboratory in the department of animal production to show the effect of using tartaric and salicylic acids on the chemical composition of eggs produced by lohman chickens raised at high temperatures, in which 210 laying hens of brown lohman strain were used. sixty weeks were divided into seven treatments: t1, the control treatment, t2 and t3, in which 0.2% of tartaric and salicylic acid were added to drinking water, respectively, and t4 added to it a mixture of organic acids at a rate of 0.4% to the drinking water, and treatments t5 and t6 were added. it contained 0.2% of tartaric and salicylic acid to the ration, respectively, and t7 was added to the ration of 0.4% of the two organic acids to the diet formulation. at the age of 75 weeks, eggs were taken randomly from the treatments and at a rate of 5 eggs/treatment to know the effect of the treatments on the chemical composition of the eggs produced, and the results of the statistical analysis showed it is proved in appendix 1 that there was no significant effect (p≥0.05) of the different treatments on the studied traits, which included the percentage of moisture, protein, fat, carbohydrates and ash in each of the whites and yolks. the present study showed that adding tartaric and salicylic acids to water and feed did not significantly affect the quality of eggs produced from lohman chickens.