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KMID : 1025520140560010018
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Journal of Animal Science and Technology
2014 Volume.56 No. 1 p.18 ~ p.18
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Lesser known indigenous vegetables as potential natural egg colourant in laying chickens
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Abiodun Bolu Steven
Adedeji Aderibigbe Simeon
Abiodun Elegbeleye
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Abstract
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Background: A six-week study involving two hundred and fifty (250) Harco Black layer birds at point of lay was conducted to investigate the effects of potential natural colorant on performance and Egg quality traits. The birds were 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 commercial colorants, respectively.
Results: Performance records shows that there was no significant (p?>?0.05) difference in feed intake across the supplements of Red pepper, Water leaf, Canthaxanthin and control diet, however, birds fed Baobab leaf treatment had a significantly lower (p??0.05) by the dietary treatments, although laying hens fed Baobab leaf supplement had lowest mean HDP of 48.80%, while birds fed Red pepper and Water leaf supplement had an average value of 52.79%. There was no significant effect (p?>?0.05) of colorants on egg external traits, compared with the control; birds fed Canthaxanthin treatment had higher mean egg weight (51.79 g), egg length (4.55 g), egg breadth (3.29 g); Red pepper treatment had highest mean shell thickness (0.29 g), however these differences were not significant (p?>?0.05). Yolk height, Albumen height, Yolk index, and Haugh unit were not significantly affected (p?>?0.05) across treatments. Yolk width was lowest (p??0.05) different from the control (2.73 cm). Yolk colour score was significantly highest (p?
Conclusion: The study showed Red pepper as a worthy alternative to commercial yolk colorant. Water leaf and baobab are not good substitutes for canthaxanthin as a yolk colourant.
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KEYWORD
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Canthaxanthin, Egg yolk colorant, Waterleaf, Red pepper, Baobab leaf
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