EFFECTS OF DIETARY TURMERIC AND HOT PEPPER POWDER SUPPLEMENTATION ON PRODUCTIVE PERFORMANCE OF LOCAL LAYING HENS | ||
| Egyptian Poultry Science Journal | ||
| Article 14, Volume 39, Issue 4, December 2019, Pages 935-951 PDF (716.65 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/epsj.2019.67515 | ||
| Author | ||
| Hesham Mahmoud Azouz | ||
| Animal productin reseash institute | ||
| Abstract | ||
| The objective of this study was to investigate the effect of dietary supplementation with turmeric (TU), hot pepper (HP), or a combination of them as a powder on productive performance and functional properties of table eggs local strain (Sinai strain) hens at late production phase . A total number of 105 Sinai hens, 59-wks-old were weighed individually and randomly distributed equally into seven experimental treatments of three replicates each. The experimental design consists of the following groups; the first group was fed the basal diet without studied supplements and served as a control. The second and third groups were fed the basal diet supplemented with 0.1 and 0.25 % turmeric powder , respectively. The fourth and fifth groups were fed on the basal diet supplemented with 0.1 and 0.2 % hot pepper, respectively. The sixth and seventh groups were fed the basal diet with 0.1 % TU + 0.1 % HP or with 0.1 % TU + 0.2 % HP, respectively. The results obtained could be summarized as follows: hen fed diet supplemented with 0.1 % TU + 0.2 % HP recorded significantly the best values of egg number / hen, the second sate achieved for birds fed on diet with 0.2 % HP. Laying rate % improved significantly by adding a mixture of turmeric and hot pepper during all experimental period. Hens received diets plus turmeric at 0.1 and 0.25 % achieved the highest egg weight. Diets supplemented with mixture of TU + HP achieved the supreme effects on egg mass g / hen at all experimental periods. However, there were no significant effect on feed intake was due to adding TU or HP or both together. While , FCR values were clearly improved significantly with added turmeric + hot pepper (T6 and T7) compared to the control group. A significant improvement was found in shell thickness and Haugh unit as affected by diet with turmeric and pepper, nevertheless, shell and yolk index and percentage didn't show a statistical change during the experimental period between treatments. Hen groups received pepper 0.2 % alone or plus 0.1 % turmeric attained the highest economic efficiency compared the rest of hen groups. Conclusively, from the present study, it could be concluded that supplementing the elderly Sinai hen diets with turmeric, hot pepper or blender of both enhanced the bioavailability of turmeric also improved the liver functions as clearly exerted by enhancing egg production significantly especially, with 0.1 % TU + 0.2 % HP which improved reproduction performance, egg quality, FCR and EEF parameters during laying period. | ||
| Keywords | ||
| Egg production; aged hen; bioavailability; Turmeric; hot pepper; egg quality | ||
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