Poultry Studies 2019, Vol 16, Num, 2     (Pages: 080-085)

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

Arda Sözcü 1

1 Ödemiş Vocational High School, Ege University, Ödemiş/İzmir, Turkey DOI : 10.34233/jpr.600605 - This study was carried out to investigate the effects of supplementing layer hen diet with red pepper powder (Capsicum annuum L.) as natural yolk colourant on laying performance, pigmentation of yolk, egg quality and serum immunoglobulin levels. One hundred sixty Super Nick Chick white laying hens at 78 week of age were randomly divided into four dietary groups, each containing supplements of control (commercial diet), red pepper supplementation groups as dose 1, dose 2 and dose 3 at 0.5%, 1.0% and 1.5% level, respectively. A higher hen-day egg production and egg mass, and an efficient feed conversion rate were observed in dose 2 and dose 3 groups. A lower yolk ratio and a higher albumen ratio were linearly observed in dose 2 and dose 3 groups. The darkest yolk colour was observed in dose 3 group with a value of 13.2 of Roche colour fan and 18.8 of redness value. A higher level of IgG was observed for the hens from dose 1 and dose 3 groups. As a conclusion, due to favourable effects for laying performance, quality parameters, yolk pigmentation and immunity, red pepper could be recommended as a natural source for yolk pigmentation. Keywords : Carotenoid Egg Yield Immunoglobulin Pigmentation Red Pepper