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

doi:10.34233/jpr.600605

Year 2019, Volume 16 , Issue 2, Pages 80 - 85 2019-12-31

Zotero |

Mendeley |

EndNote | BibTex | Cite

PDF

en
tr
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
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

Arda SÖZCÜ ^[1]

https://doi.org/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.

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.

Carotenoid, Egg Yield, Immunoglobulin, Pigmentation, Red Pepper

Karotenoid, Yumurta verimi, İmmünoglobulin, Pigmentasyon, Kırmızıbiber

Hasin, B.M., Ferdaus, A.J.M., Islam, M.A., Uddin, M.J. and Islam, M.S., 2006. Marigold and orange skin as egg yolk color promoting agents. Int J Poult.Sci, 5(10): 979-987.
Rossi, P., Nunes, J.K., Rutz F., Anciuti M.A., Moraes P.V.D., Takahashi S.E., Bottega A.L.B. and Dornales, J.B., 2015. Effect of sweet green pepper on yolk color and performance of laying hens. J Appl Poult Res, 24: 10-14.
Breithaupt, D.E., 2007. Modern application of xanthophylls in animal feeding. A review. Trends Food Sci Technol, 18: 501-506.
Sirri, F.N., Iaffaldano, M.G., Meluzzi, A., Rosato, M.P. and Franchini, A., 2007. Comparative pigmentation efficiency of high dietary levels of apo-ester and marigold extract on quality traits of whole liquid egg of two strains of laying hens. J Appl Poult Res, 16: 29-43.
Hammershøj, M., Kidmose, U. and Steenfeldt, S., 2010. Deposition of carotenoids in egg yolk by short-term supplement of coloured carrot (Daucus carota) varieties as forage material for egg-laying hens. J Sci Food Agr, 90: 1163-1171.
Shahsavari, K., 2014. Influence of different sources of natural pigmenting on egg quality and performance of laying hens. Jordan J Agr Sci, 10(4): 786-796.
Perez-Vendrell, A.M., Hernandez, J.M., Llaurado, L., Schierle, J. and Brufau, J., 2001. Influence of source and ratioof xanthophyll pigments on broiler chicken pigmentation and performance. Poult Sci, 80: 320-326.
McGraw, K.J., 2005. The antioxidant function of many animal pigments: are there consistent health benefits of sexually selected colourants? Anim Behav, 69: 757-764.
Wang, D., Huifang, H., Zhou, L., Wei, L., Hanlin, Z., Guanyu, H., Jia, L. and Lin, H., 2016. Effects of dietary supplementation with turmeric rhizome extract on growth performance, carcass characteristics, antioxidant capability, and meat quality of Wenchang broiler chickens. Italian J Anim Sci, 14: 344-349.
NRC, 1994. Nutrient Requirements of poultry. Washington, USA, National Academy Press, 9th rev.ed.
Jarén-Galán, M., Nienaber, U. and Schwartz, S.J., 1999. Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide. J Agric Food Chem, 47: 3558-3564.
Reddy, P.M., Reddy, V.R., Reddy, C.V. and Rap, P.S.P., 1979. Egg weight, shape index and hatchability in Khaki, Campbell duck egg. Indian J Poult Sci, 14: 26-31.
Carew, L.B., Evarts, K.G. and Alster, F.A., 1997. Growth and plasma thyroid hormone concentrations of chicks fed diets deficient in essential amino acids. Poult Sci, 76: 1398-1404.
SAS, 2013. Statistical analysis system: user's guide: statistics. Version 9.3 User’s Guide. SAS Inst., Inc., Cary, NC.
Abou-Elkhair, R., Selim, S. and Hussein, E., 2018. Effect of supplementing layer hen diet with phytogenic feed additives on laying performance, egg quality, egg lipid peroxidation and blood biochemical constituents. Anim Nutr, 4(4): 394-400.
Reddy, A.C. and Lokesh, B.R., 1992. Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes. Mol Cell Biochem, 111: 117-124.
Platel, K., and Srinivasan, K., 2004. Digestive stimulant action of spices: a myth or reality? Indian J Med Res, 119: 167-179.
Solomon, S.E., 2010. The eggshell: strength, structure and function. Br Poult Sci, 51(1): 52-59.
Ketta, M. and Tůmová, E., 2016. Eggshell structure, measurements, and quality-affecting factors in laying hens: a review. Czech J Anim Sci, 61(7): 299-309.
Niu, Z., Fu, J., Gao, Y. and Liu, F., 2008. Influence of paprika extract supplement on egg quality of laying hens fed wheat-based diet. Int J Poult Sci, 7(9): 887-889.
Lokaewmanee, K., Yamauchi, K., Komori, T. and Saito, K., 2010. Effects on egg yolk colour of paprika or paprika combined with marigold flower extracts. Italian J Anim. Sci, 9: 356-359.
Lokaewmanee, K., Yamauchi, K. and Okuda, N., 2013. Effects of dietary red pepper on egg yolk colour and histological intestinal morphology in laying hens. J Anim Physiol Anim Nutr, 97: 986-995.
Santos-Bocanegra E., Ospina-Osorio X., Oviedo-Rondon E.O. (2004). Evaluation of xanthophylls extracted from Tagetes erectus (Marigold Flower) and Capsicum Sp. (Red Pepper Paprika) as a pigment for egg-yolks compare with synthetic pigments. Int. J. Poult. Sci., 3: 685-689.
Puvaca, N., Kostadinovic, L., Ljubojevic, D., Lukac, D., Levic, J., Popovic, S., Novakov, N., Vidovic, B. and Duragic, O., 2015. Effect of garlic, black pepper and hot red pepper on productive performances and blood lipid profile of broiler chickens. Europ Poult Sci, 79: https://doi.org/10.1399/eps.2015.73.

Primary Language	en
Subjects	Agricultural, Engineering
Journal Section	Research Article
Authors	Author: Arda SÖZCÜ (Primary Author) Institution: EGE ÜNİVERSİTESİ, ÖDEMİŞ MESLEK YÜKSEKOKULU Country: Turkey
Dates	Publication Date : December 31, 2019

Bibtex	@research article { jpr600605, journal = {Journal of Poultry Research}, issn = {1302-3209}, eissn = {2147-9003}, address = {avukçuluk Araştırma Enstitüsü Müdürlüğü Şehit Cem Ersever Caddesi 9/11 Gayret Mahallesi Yenimahalle/ANKARA}, publisher = {Tavukçuluk Araştırma Enstitüsü Müdürlüğü}, year = {2019}, volume = {16}, pages = {80 - 85}, doi = {10.34233/jpr.600605}, title = {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}, key = {cite}, author = {Sözcü, Arda} }
APA	Sözcü, A . (2019). 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 . Journal of Poultry Research , 16 (2) , 80-85 . DOI: 10.34233/jpr.600605
MLA	Sözcü, A . "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" . Journal of Poultry Research 16 (2019 ): 80-85 <https://www.turkishpoultryscience.com/en/pub/issue/50928/600605?publisher=http-arastirma-tarim-gov-tr-tavukculuk>
Chicago	Sözcü, A . "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". Journal of Poultry Research 16 (2019 ): 80-85
RIS	TY - JOUR T1 - 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 AU - Arda Sözcü Y1 - 2019 PY - 2019 N1 - doi: 10.34233/jpr.600605 DO - 10.34233/jpr.600605 T2 - Journal of Poultry Research JF - Journal JO - JOR SP - 80 EP - 85 VL - 16 IS - 2 SN - 1302-3209-2147-9003 M3 - doi: 10.34233/jpr.600605 UR - https://doi.org/10.34233/jpr.600605 Y2 - 2019 ER -
EndNote	%0 Tavukçuluk Araştırma Dergisi 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 %A Arda Sözcü %T 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 %D 2019 %J Journal of Poultry Research %P 1302-3209-2147-9003 %V 16 %N 2 %R doi: 10.34233/jpr.600605 %U 10.34233/jpr.600605
ISNAD	Sözcü, Arda . "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". Journal of Poultry Research 16 / 2 (December 2020): 80-85 . https://doi.org/10.34233/jpr.600605
AMA	Sözcü A . 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. JPS. 2019; 16(2): 80-85.
Vancouver	Sözcü A . 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. Journal of Poultry Research. 2019; 16(2): 80-85.
IEEE	A. Sözcü , "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", Journal of Poultry Research, vol. 16, no. 2, pp. 80-85, Dec. 2020, doi:10.34233/jpr.600605