Lesser known indigenous vegetables as potential natural egg colourant in laying chickens
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Background: A six-week study involving two hundred and fifty (250) Harco Black layer birds at point of lay wasconducted to investigate the effects of potential natural colorant on performance and Egg quality traits. The birdswere assigned to five (5) dietary treatments, each containing supplements either of control, Baobab Leaf (BL),Waterleaf (WL), Red Pepper (RP), Canthaxanthin (CTX) at 40 g/kg feed and 50 mg/kg feed of natural and commercialcolorants, respectively. Results: Performance records shows that there was no significant (p > 0.05) difference in feed intake across thesupplements of Red pepper, Water leaf, Canthaxanthin and control diet, however, birds fed Baobab leaf treatmenthad a significantly lower (p < 0.05) feed intake value (94.07 g) when compared with other treatments. Body weightgain and Hen Day Production were not significant influenced (p > 0.05) by the dietary treatments, although layinghens fed Baobab leaf supplement had lowest mean HDP of 48.80%, while birds fed Red pepper and Water leafsupplement had an average value of 52.79%. There was no significant effect (p > 0.05) of colorants on egg externaltraits, compared with the control; birds fed Canthaxanthin treatment had higher mean egg weight (51.79 g), egglength (4.55 g), egg breadth (3.29 g); Red pepper treatment had highest mean shell thickness (0.29 g), howeverthese differences were not significant (p > 0.05). Yolk height, Albumen height, Yolk index, and Haugh unit werenot significantly affected (p > 0.05) across treatments. Yolk width was lowest (p < 0.05) in Baobab leaf treatment(2.54 cm); Red pepper, Water leaf and Canthaxanthin (2.89 cm, 2.62 cm and 2.89 cm respectively) were notsignificantly (p > 0.05) different from the control (2.73 cm). Yolk colour score was significantly highest (p < 0.05) inRed pepper treatment (7.50); Water leaf, Baobab leaf and Canthaxanthin ranged between 2.25- 3.31 on the DSMyolk colour fan, Control treatment had the lowest yolk colour score (p < 0.05) of 1.31. Conclusion: The study showed Red pepper as a worthy alternative to commercial yolk colorant. Water leaf andbaobab are not good substitutes for canthaxanthin as a yolk colourant.
Abstract
Background: A six-week study involving two hundred and fifty (250) Harco Black layer birds at point of lay wasconducted to investigate the effects of potential natural colorant on performance and Egg quality traits. The birdswere assigned to five (5) dietary treatments, each containing supplements either of control, Baobab Leaf (BL),Waterleaf (WL), Red Pepper (RP), Canthaxanthin (CTX) at 40 g/kg feed and 50 mg/kg feed of natural and commercialcolorants, respectively. Results: Performance records shows that there was no significant (p > 0.05) difference in feed intake across thesupplements of Red pepper, Water leaf, Canthaxanthin and control diet, however, birds fed Baobab leaf treatmenthad a significantly lower (p < 0.05) feed intake value (94.07 g) when compared with other treatments. Body weightgain and Hen Day Production were not significant influenced (p > 0.05) by the dietary treatments, although layinghens fed Baobab leaf supplement had lowest mean HDP of 48.80%, while birds fed Red pepper and Water leafsupplement had an average value of 52.79%. There was no significant effect (p > 0.05) of colorants on egg externaltraits, compared with the control; birds fed Canthaxanthin treatment had higher mean egg weight (51.79 g), egglength (4.55 g), egg breadth (3.29 g); Red pepper treatment had highest mean shell thickness (0.29 g), howeverthese differences were not significant (p > 0.05). Yolk height, Albumen height, Yolk index, and Haugh unit werenot significantly affected (p > 0.05) across treatments. Yolk width was lowest (p < 0.05) in Baobab leaf treatment(2.54 cm); Red pepper, Water leaf and Canthaxanthin (2.89 cm, 2.62 cm and 2.89 cm respectively) were notsignificantly (p > 0.05) different from the control (2.73 cm). Yolk colour score was significantly highest (p < 0.05) inRed pepper treatment (7.50); Water leaf, Baobab leaf and Canthaxanthin ranged between 2.25- 3.31 on the DSMyolk colour fan, Control treatment had the lowest yolk colour score (p < 0.05) of 1.31. Conclusion: The study showed Red pepper as a worthy alternative to commercial yolk colorant. Water leaf andbaobab are not good substitutes for canthaxanthin as a yolk colourant.
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