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

Abstract

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

Yumurtacı Tavuk Rasyonuna Doğal Sarı Renklendiricisi Olarak Kırmızıbiber (Capsicum annuum L.) Tozu İlavesinin Yumurtlama Performansı, Sarı Pigmentasyonu, Yumurta Kalitesi ve Serum İmmünoglobulin Düzeyileri Üzerine Etkileri

Abstract

Bu çalışma yumurtacı tavukların rasyonuna doğal sarı renklendiricisi olarak kırmızıbiber (Capsicum annuum L.) tozu ilavesinin yumurtlama performansı, sarı pigmentasyonu, yumurta kalitesi ve serum immünoglobulin düzeyleri üzerine etkilerinin belirlenmesi amacıyla yürütülmüştür. Çalışmada 78 haftalık yaşta toplam 160 adet Super Nick Chick beyaz yumurtacı tavuk kullanılarak dört deneme grubu oluşturulmuştur: kontrol (ticari rasyon), sırasıyla %0,5, %1,0 ve %1,5 düzeyinde kırmızıbiber tozu ilave edilen 1.doz, 2. doz ve 3. doz grupları. Çalışmada, 2. ve 3. doz gruplarında yumurta verimi ve yumurta kütlesinin daha yüksek ve yemden yararlanma oranınınsa daha iyi olduğu gözlenmiştir. 2. ve 3. doz gruplarında linear olarak sarı oranı daha düşük, albümin oranı ise daha yüksektir.  Yumurta sarı renginin 3. doz grubunda 13,2 Roche sarı rengi ve 18.8 kırmızılık değeri ile en koyu tona sahip olduğu tespit edilmiştir. Serum IgG düzeyinin 1. ve 3. doz gruplarındaki tavuklarda daha yüksek olduğu saptanmıştır. Sonuç olarak, yumurtlama performansı, kalite parametreleri, sarı pigmentasyonu ve immünite üzerine olumlu etkilerinden dolayı, kırmız biber sarı pigmentasyonu için doğal bir kaynak olarak önerilebilir.

Keywords

• Karotenoid
• Yumurta verimi
• İmmünoglobulin
• Pigmentasyon
• Kırmızıbiber

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