Effects of Adding Different Dietary Levels of Turmeric (Curcuma longa Linn) Powder on Productive Performance and Egg Quality of Laying Hens

Abstract

This study was conducted to evaluate the effects of adding different levels of turmeric powder into laying hen diets on productive performance and egg quality over 8-week trial period. One hundred fifty 52 week old Hisex laying hens were randomly distributed among three dietary levels (0, 2 and 4%) of turmeric (Curcuma longa Linn) powder with ten replicates with five hens each. Body weight gain, egg production, feed consumption, feed conversion ratio, egg weight, egg mass, egg specific gravity, Haugh unit and egg yolk color were measured. Results obtained from the present study showed that there were no significant differences in body weight gain, feed consumption, egg production, egg specific gravity and Haugh unit among all the dietary treatments. Hens fed diets containing 0 and 2% level of turmeric powder exhibited better feed conversion ratio and lower egg yolk color than those fed diets containing 4% turmeric. However, no significant differences were observed in feed conversion ratio and egg yolk color between hens fed diets containing 0 and 2% turmeric. Egg weight of hens fed diets containing 2% turmeric decreased significantly than those fed diets containing 0 and 4% turmeric. However, no significant differences were observed in egg weight between hens fed diets containing 0 and 4% turmeric. In addition, hens fed diets containing 4% turmeric showed the lowest egg mass compared with those fed diets containing 0 and 2% turmeric. It was concluded that adding turmeric powder into laying hen diets up to 2% from 52 to 60 weeks of age had some beneficial effects on productive performance and egg quality.