The Influences of Black Pepper, Turmeric and Fennel Essential Oils Supplementation in Feed on Egg Quality Characteristics of Layers
The Influences of Black Pepper, Turmeric and Fennel Essential Oils Supplementation in Feed on Egg Quality Characteristics of Layers
Lopamudra Samantaray*, Yashaswi Nayak
ABSTRACT
Poultry eggs are a well-balanced sole source of protein in terms of nutrition. Concerns over the extensive use of Antibiotic Growth Promoters (AGPs), which may have driven consumer demand for antibiotic-free animal yield, have necessitated research towards a safer natural alternative, such as the use of phytobiotic essential oils (EOs). The purpose of this study was to determine the effect of phytobiotic EOs on laying hen performance, physical characteristics, and egg cholesterol content. A total of 280 birds aged 70 days were enrolled in the study, which included seven experimental diets supplemented with EOs of black pepper, turmeric, and fennel at rates of 0%, 1%, and mixed diet at 0.5%. Hen-day egg production, feed efficiency, egg volume, and shell weight were significantly improved (p<0.05) with the mixed diet supplemented with black pepper and turmeric. The egg shape index was considerably enhanced (p<0.05) while the egg cholesterol level was reduced (p<0.05) with 1% black pepper supplementation. However, the mixed dietary EOs treatment did not affect (p>0.05) albumin index and shell thickness. The results of this study showed that a 0.5% combination diet of black pepper, turmeric, and fennel increased the performance of laying birds, overall egg quality, and reduced egg cholesterol levels as well as LDL levels.
Keywords | Phytobiotics, Egg quality, Cholesterol, Impact, Feed intake
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