Effect of rations containing black pepper (Piper nigrum) and curcuma (Curcuma Longa Linn) on the performance, egg yield, egg quality properties and blood parameters of hens

This study was carried out to investigate the effects of black pepper and curcuma on yield of egg production, egg quality, egg cholesterol and blood biochemistry of layer hen rations. 38-week-old layer hens were divided into four groups, each of which had 18 layer hens with close live weights. Hen rations were fed with various proportions of feed for 7 weeks, containing 0% control, 0.15% black pepper, 0.15% curcuma, and 0.75% black pepper, 0.75% curcuma added on standard layer hen feeds as an additive. The hens were randomly selected and grown in individual cages. Brown layer hens were exposed to "8 hours dark, 16 hours light" illumination program and ad libitum feeding were applied. Feed consumption, egg weight and egg production were measured daily, and egg quality was measured weekly, in order to investigate the egg performance. It was determined that the addition of black pepper and curcuma did not statistically affect the performance, egg production, egg yolk cholesterol and blood biochemistry of hens. It was seen that shell fracture resistance and color a* values were affected by ration treatments. In addition, the effect of curcuma on the shell fracture resistance, the effect of black pepper-curcuma combination on the ph, height (mm) and index of albumen, yolk height (mm) and haugh unit (P <0.05), and the effect of black pepper on color a* value were found to be significant (P <0.05). As a result, it has been demonstrated that the expected enhancement in performance, egg yield and quality cannot be achieved with the doses of black pepper and curcuma, and their combination added to the layer hen ration.