Evaluating Pepper (Capsicum annuum) and Garlic(Allium sativum)on Performance Egg Trait and Serum Parameters of Old Layers

Abstract

This study was conducted to investigate the effects of garlic powder and dried pepper on performance, egg traits and serum parameters of laying chickens.

A 10 week study was carried out using 90 ISA brown layers that have laid eggs for 2 years. The diets were formulated such that diet I with 0% pepper and garlic served as the control, while diets II and III had 4g/kg of powdered garlic and dried pepper respectively. The layers were divided into 3 groups fed on these diets and replicated thrice. Data were analyzed by ANOVA using a completely randomized design.

Results showed that feed consumption, efficiency and egg weight were similar across the diets (P=0.05). There were improvements (P<0.05) in hen day production, egg albumen index and haugh unit of garlic fed layers. Egg yolk cholesterol of layers fed the garlic-supplemented diet reduced (P<0.05) compared with control diets. Serum total protein of garlic-fed layers increased (P< 0.05), while blood glucose and cholesterol levels decreased.

In conclusion garlic improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement.

Keywords: Garlic powder, dried pepper  eggs and layers