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

Year 2019, , 80 - 85, 31.12.2019

Arda Sözcü

https://doi.org/10.34233/jpr.600605

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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