Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Dietary Turmeric Powder on Laying Performance and Egg Qualities in Laying Hens

  • Park, Sang-Sul (Department of Animal Science and Environment, Konkuk University) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Eun-Jib (Division of Animal Husbandry, Cheonan Yonam College) ;
  • Kim, Hee-Sung (Seoulfeed, Co. Ltd.) ;
  • An, Byoung-Ki (Department of Animal Science and Environment, Konkuk University) ;
  • Kang, Chang-Won (Department of Animal Science and Environment, Konkuk University)
  • Received : 2011.11.16
  • Accepted : 2012.03.08
  • Published : 2012.03.31
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Abstract

This experiment was conducted to investigate the dietary effects of turmeric powder (TP) on laying performances, egg qualities and its transfer into eggs. A total of two hundred, 60-wk-old, Lohmann Brown layers were divided into 4 groups, placed in to 5 replicates per group (10 layers each) and fed each one of four diets containing 0% TP (control), 0.10, 0.25 or 0.50% TP, respectively, for 7 wks. Egg production in the all groups fed diets containing TP were significantly higher than that in control (P<0.05). No differences in feed intakes, egg and eggshell qualities were observed among the treatments, but Roche color fan number (yolk color) in group fed diet with 0.5% TP was significantly higher than in control (P<0.05). In the groups fed diets containing TP, Haugh units after 2 wk of storage were significantly higher than that of control (P<0.05). The curcumin content of egg yolk in the groups fed diet containing 0.50% TP was significantly higher than those in the other groups (P<0.05). The cholesterol levels of egg yolk were not influenced by dietary TP. It was concluded that dietary TP was effective in improving laying performance and internal egg qualities. TP can be also used as a feed additive for the production of value-enhanced eggs with increased yolk color and curcumin content.

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References

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