Assessment of Production Performance and Egg Quality of Commercial Laying Hens Fed Black Pepper and Red Pepper Additives

With the increasing demand for poultry products (meat and eggs) worldwide, farmers want to improve productivity of their flocks. This challenge has necessitated nutritionists offer specific nutritional strategies improved productivity. Feed additives are recommended as one such strategic options, plant materials, otherwise known phytogenics, being extensively investigated. Therefore, study's objective was assess production performance egg quality commercial laying hens fed black pepper red additives. A total 210 at 24 weeks age were allotted into seven dietary treatments in a completely randomized design. Each treatment had thirty (30) birds each, replicated three times give ten (10) per replicate study that lasted 12 weeks. The formulated diets included: control diet with no additives; Treatments 2 3 1% 1.5% powder; 4 5 Treatment 6 mixture 0.5% each pepper, while 7 0.75% pepper. All data collected subjected one-way analysis variance using general linear model procedure SAS (2012). From results obtained, hen day (%) significantly highest (83.40%) least from (65.56%). also recorded performances mass (48.76g/bird/day) feed conversion ratios (2.58 2.30). Shell thickness (0.43mm) thickest shell measurement 0.50mm 6. Haugh unit 103.77 obtained 4, value 96.66 control. Yolk colour treated groups against what group. results, it can be concluded having some characteristics compared hold great potential