Assessment of Production Performance and Egg Quality of Commercial Laying Hens Fed Black Pepper and Red Pepper Additives
##plugins.themes.bootstrap3.article.main##
With the increasing demand for poultry products (meat and eggs) worldwide, poultry farmers want to improve the productivity of their flocks. This challenge has necessitated poultry nutritionists to offer specific nutritional strategies for improved productivity. Feed additives are recommended as one of such strategic options, and plant materials, otherwise known as phytogenics, are being extensively investigated. Therefore, the study's objective was to assess the production performance and egg quality of commercial laying hens fed black pepper and red pepper additives. A total of 210 commercial laying hens at 24 weeks of age were allotted into seven dietary treatments in a completely randomized design. Each treatment had thirty (30) birds each, replicated three times to give ten (10) birds per replicate in a study that lasted 12 weeks. The formulated diets included: a control diet with no additives; Treatments 2 and 3 had 1% and 1.5% black pepper powder; Treatments 4 and 5 had 1% and 1.5% red pepper powder; Treatment 6 had a mixture of 0.5% each of black pepper and red pepper, while treatment 7 had a mixture of 0.75% each of black pepper and red pepper. All data collected were subjected to a one-way analysis of variance using the general linear model procedure of SAS (2012). From the results obtained, the hen day production (%) was significantly highest in hens fed the diet with 1% red pepper (83.40%) and the least from hens in the control (65.56%). The control treatment also recorded the least performances in egg mass (48.76g/bird/day) and feed conversion ratios (2.58 and 2.30). Shell thickness was least (0.43mm) in hens fed the diet with 1.5% red pepper, while the thickest shell measurement of 0.50mm was recorded in Treatment 6. The highest Haugh unit of 103.77 was obtained from Treatment 4, while the least value of 96.66 was obtained from the control. Yolk colour was significantly improved in the treated groups as against what was obtained from the control group. From the results, it can be concluded that black pepper and red pepper, having improved production performance and some egg quality characteristics in the treated groups compared to the control hold great potential as dietary additives.
References
-
ISA Brown – Management Guide. A division of Hendrix Genetics Company Ltd. Canada. 2015.
Google Scholar
1
-
ISA Management Guide. Alternative production systems. ISA North America, Canada. 2014.
Google Scholar
2
-
Rushton J. The economics of animal health and production. CAB International, Oxford. 2009.
Google Scholar
3
-
Windisch W, Schedle K, Plitzner C, Kroismayr A. Use of phytogenic products as feed additives for swine and poultry. Journal of Animal Science. 2008; 86: E140–E148.
Google Scholar
4
-
Haq IU, Imran M, Nadeem M, Tufail T, Gondal TA, Mubarak MS (2021). Piperine: A review of its biological effects. Phytotherapy research. 2021; 35(2), 680–700. https://doi.org/10.1002/ptr.6855
Google Scholar
5
-
Ahmad N, Fazal H, Abbasi BH, Farooq S, Ali M, Khan MA. Biological role of Piper nigrum L. (black pepper): A review. Asian Pacific Journal of Tropical Biomedicine. 2012; 2(3), S1945-S1953.
Google Scholar
6
-
Hencken H. Cooling the burn from hot peppers. Journal of the American Medical Association. 1990; 266:2766.
Google Scholar
7
-
Yoshioka M, Doucet E, Drapeau V, Dionne I, Tremblay A. Combined effects of red pepper and caffeine consumption on energy balance in subjects given free access to foods. British Journal of Nutrition. 2001; 85: 203-211.
Google Scholar
8
-
Fattori V, Hohmann MS, Rossaneis AC. Capsaicin: Current understanding of its mechanisms and therapy of pain and other pre-clinical and clinical uses. Molecules. 2016; 21(7)
Google Scholar
9
-
Saleh BK, Omer A, Teweldemedhin B. Medicinal uses and health benefits of chili pepper (Capsicum spp.): a review. MOJ Food Process Technol. 2018; 6(4):325-328. DOI: 10.15406/mojfpt.2018.06.00183
Google Scholar
10
-
Google Earth. http//earth google.com. 2016.
Google Scholar
11
-
National Research Council (NRC). Nutrient Requirements of Poultry. 9th revised edition. National Academy Press, Washington, DC, USA. 1994.
Google Scholar
12
-
Olomu JM. Monogastric Animal Nutrition: Principles and practices (1st edition). A. Jacham publication, Benin City, Nigeria. 2010.
Google Scholar
13
-
Statistical Analysis System [SAS]. SAS/STAT User guide, Version 9.1.2. Cary, NC: SAS Institute Inc. 2012.
Google Scholar
14
-
Steel RGD, Torrie JH. Principles and Procedures of Statistics: A Biometrical Approach. 3rd edition. McGraw Hill Book Co. Inc., New York. 1997.
Google Scholar
15
-
Abou-Elkhair R, Selim S, Hussein E. Effect of supplementing layer hen diet with phytogenic feed additives on laying performance, egg quality, egg lipid peroxidation and blood biochemical constituents. Animal Nutrition. 2018; 4: 394-400.
Google Scholar
16
-
Sozcu A. Effects of supplementing layer hen diet with red pepper (Capsicum annuum L.) powder as natural yolk colourant on laying performance, pigmentation of yolk, egg quality and serum immunoglobulin levels. J. Appl. Poult. Res. 2019; 16(2), 80-85
Google Scholar
17
-
Azouz HMM, Gadelrab SS, Beshara MM, Zeinab M, Soheir A. Effects of dietary turmeric and hot pepper powder supplementation on productive performance of local laying hens. Egypt. Poult. Sci. 2019; (39) (4): (935-951)
Google Scholar
18
-
Rowghanni E, Maddahian A, Abousadi MA. Effects of addition of marigold flower, safflower petals, red pepper on egg-yolk color and egg production in laying hens. Pakistan J. Biol. Sci. 2016; 9, 1333-1337.
Google Scholar
19
-
Li H, Jin L, Wu F, Thacker PH, Li X., Wang X, et al. Effect of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens. Asian-Aust. J. Anim. Sci. 2012; 25:1605–1610.
Google Scholar
20
-
Aderemi, F., Alabi, O., and Ayoola, O. (2013). Evaluating Pepper (Capsicum annuum) and Garlic (Allium sativum) on Performance Egg Trait and Serum Parameters of Old Layers. Journal of Biology, Agriculture and Healthcare 3(7), 90–96. Particular
Google Scholar
21
-
Reddy A.C., Lokesh BR (1992). Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes. Mol Cell Biochem. 111:117–124.
Google Scholar
22
-
Platel, K. and Srinivasan, K. (2004) Digestive stimulant action of spices: a myth or reality? Indian Journal of Medical Research 119: 167-179.
Google Scholar
23
-
Melo R.D., Cruz F.G.G., daCosta Feijó J., Rufino J.P.F., Melo L.D., Damasceno J.L. (2016). Black pepper (Piper nigrum) in diets for laying hens on performance, egg quality and blood biochemical parameters. Acta Sci Anim Sci; 38:405–410.
Google Scholar
24
-
El-Tazi, S. M., Mukhtar, M. A., Mohamed, K. A. and Tabidi, M. H. (2014). Effect of using black pepper as natural feed additive on performance and carcass quality of broiler chicks. Global Advanced Research Journal of Agricultural Science, 4(2): 108-113.
Google Scholar
25
-
Boka, J., Mahdavi, A. H., Samie, A. H. and Jahanian. R. (2014). Effect of different levels of black cumin (Nigella sativa L.) on performance, intestinal Escherichia coli colonization and jejunal morphology in laying hens. J Anim Physiol Anim Nutr; 98:373-383
Google Scholar
26
-
Saki AA, Aliarabi H, Siyar SAH, Salari J, Hashemi M. (2014). Effect of a phytogenic feed additive on performance, ovarian morphology, serum lipid parameters and egg sensory quality in laying hen. Vet Res Forum. 5:287e93.
Google Scholar
27
-
Gharaghani H., Shariatmadari F., Torshizi M.A. (2015). Effect of fennel (Foeniculum vulgare Mill) used as a feed additive on the egg quality of laying hens under heat stress. Braz J Poult Sci. 17:199–208.
Google Scholar
28
-
Hilmi, M., Sumiati, D. and Astuti, A. (2015). Egg production and physical quality in Cortunix cortunix japonica fed diet containing piperine as phytogenic feed additive. Med Peternakan; 38:150–155
Google Scholar
29
-
Vakili, R. and Majidzadeh H. R. (2016). Performance and egg quality of laying hens fed diets supplemented with herbal extracts and flaxseed. Poult Sci J. 4:107–116
Google Scholar
30
-
Ketta, M. and Tůmová, E. (2016). Eggshell structure, measurements, and quality-affecting factors in laying hens: a review. Czech J. Anim. Sci., 61, (7): 299–309
Google Scholar
31
-
Solomon S.E. (2010): The eggshell, strength, structure and function. British Poultry Science, 51, 52–59.
Google Scholar
32
-
Adeyemo GO, Longe OG. Effects of Cottonseed cake-based diets on Performance and Egg Quality Characteristics of Layers. Pakistan Journal of Nutrition. 2008;7 (4):597–607.
Google Scholar
33
-
Bobbo, A. G., Baba, S. S. and Yahaya, M. S. (2013). Egg Quality Characteristics of Three Phenotypes of Local Chickens in Adamawa State. IOSR Journal of Agriculture and Veterinary Science. Volume 4, Issue 2, PP 13-21
Google Scholar
34
-
Lokaewmanee K, Yamauchi K, Okuda N. (2013). Effects of dietary red pepper on egg yolk colour and histological intestinal morphology in laying hens. J Anim Physiol Anim Nutr 97:986e95
Google Scholar
35
-
Jeffrey A. C., Graham C. W. (2007). Optimum egg Quality: A Practical Approach, p.49, The State of Queensland, Australia and DSM Nutritional Products Ltd.
Google Scholar
36
-
Feddern, V., Prá, M. C., Mores, R., Nicoloso, R. S., Coldebella, A. and Abreu, P. G. (2017). Egg quality assessment at different storage conditions, seasons and laying hen strains. Ciênc. Agrotec., 41 (2017), pp. 322-333
Google Scholar
37
-
Bollengier-Lee, S, Mitchell, M. A, Utomo, D. B, Williams, P. E. V. and Whitehead, C. C. (1998). Influence of high dietary vitamin supplementation on egg production and plasma characteristics in hens subjected to heat stress. British Poultry Science 39: 106-112. 1998.
Google Scholar
38
-
Nadia LR, Hassan RA, Qota EM, Fayek HM. (2008). Effect of natural antioxidant on oxidative stability of eggs and productive and reproductive performance of laying hens. Int J Poult Sci; 7:134e50.
Google Scholar
39
-
Özek, K., Wellmann, K.T., Ertekin, B., Tarim, B., (2011). Effects of dietary herbal essential oil mixture and organic acid preparation on laying traits, gastro-intestinal tract characteristics, blood parameters and immune response of laying hens in a hot summer season. J. Anim. Feed Sci. 20, 575–586.
Google Scholar
40
-
Fayeye, T. R., Adeshiyan, A. B and Olugbami, A. A. (2005) Egg traits, hatchability and early growth performance of the Fulani-ecotype. Livestock Research for Rural Development. 17 (8): 1-7
Google Scholar
41
-
Ikeobi, C. O. N., Hyginus C. M., Adenowo J. A. and Adedambo, O. A. (1999). Egg quality characteristics of fourlocal poultry species in Nigeria. Trop. J. Anim. Sci., 1:37-42.
Google Scholar
42
-
Momoh, O. M.,Ani A.O and Ugwuowu L. C (2010). Part-period Egg production and aegg quality characteristics of two Ecotypes of Nigerian Local chickens and Their F1Crosses. International Journal of Poultry Science9 (8): 744-748.
Google Scholar
43
-
Spasevski, N.J., Dragojlović, D.M., Čolović, D.S., Vidosavljević, S.Ž., Rakita, S.M. and Kokić, B.M., (2018). Influence of dietary carrot and paprika on egg physical characteristics and yolk color. Food Feed Res. 45, 59-66.
Google Scholar
44
-
Gurbuz, Y., Yasar, S. and Karaman, M. (2003). Effects of addition of the red pepper from 4th harvest to corn or wheat-based diets on egg-yolk colour and egg production in laying hens. International J. Poult. Sci. 2, 107-111.
Google Scholar
45
-
Shahsavari, K., (2014). Influence of different sources of natural pigmenting on egg quality and performance of laying hens. Jordan Journal of Agricultural Sciences 10, 786-796.
Google Scholar
46
-
Englmaierová, M., Skřivan, M. and Bubancová, I. A (2013). Comparison of lutein, spray-dried Chlorella, and synthetic carotenoids effects on yolk colour, oxidative stability, and reproductive performance of laying hens. Czech J. Anim. Sci. 58:412–419.
Google Scholar
47
-
Dahan K., Fennal M. and Kumar N. B. (2008). Lycopene in the prevention of prostate cancer. J. Soc. Integr. Oncol. 6:29–36.
Google Scholar
48