| Issue |
BIO Web Conf.
Volume 88, 2024
The 10th International Conference of Innovation in Animal Science (ICIAS 2023)
|
|
|---|---|---|
| Article Number | 00003 | |
| Number of page(s) | 6 | |
| DOI | https://doi.org/10.1051/bioconf/20248800003 | |
| Published online | 22 January 2024 | |
The Quality of Chicken Eggs Fed Black Pepper (Piper nigrum L.) Flour
1 Department of Animal Husbandry, Sam Ratulangi University, Manado 95115, Indonesia
2 Department of Biology, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, Manado 95115, Indonesia
* Corresponding author: rinileke@gmail.com
The objectives of this study were to analyze the quality of laying hen eggs fed with feed containing black pepper (Piper nigrum L) flour. A total of 200 brown laying hens strain MB 402 (50 weeks-old) were used in this experiment. The research design used was Completely Randomized Design (CRD) and further analysis was conducted using Duncan’s Multiple Range Test. The Treatments given black pepper flour were 0%, 0.5%, 1%, 1.5%, and 2%. This research was conducted for 6 weeks. Parameters included egg weight (g/egg), egg yolk weight (g/egg), yolk index, and egg yolk color. The results showed that feeding chickens with up to 2 % BPF increased significantly the effect (P < 0.01) on egg yolk weight, yolk index, egg yolk color but not significantly different (P > 0.05) on egg weight. This research concluded that BPF diets can be fed to laying hens up to 2 % to produce eggs without negative effects on the egg quality.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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