Effect of Adding Capia Pepper (Capsicum Annum cv. Kapija) Powder to the Diet on Performance, Egg Quality and Yolk Color in Quails
DOI:
https://doi.org/10.24925/turjaf.v12i9.1571-1576.6720Keywords:
Capia pepper powder, quail, performance, egg qualityAbstract
The aim of this study is to examine the effects of adding capia pepper (Capsicum Annum cv. Kapija) powder as an additive to layer quail diets for performance and egg quality. The study was conducted with a total of 54 female quails, aged 18 weeks, in 3 treatment groups consisting of 6 replicates, and 3 quails were placed in each replicate. The experimental diets were prepared by adding capia pepper powder to the control diet at levels of 0, 5, or 10 g/kg. Quails were fed with treatment diets for 8 weeks as ad-libitum. Body weight, egg production, feed efficiency ratio, yolk and albumen indexes, and Haugh Unit are not affected by the addition of capia pepper powder to the diet. With the addition of capia pepper powder to the diet, egg weight and mass, feed intake, and yolk a* value increased, but eggshell ratio decreased. The addition of 10 g/kg capia pepper to the diet decreased the eggshell thickness and yolk L* and b* values. According to these results, the administration of capia pepper powder to diets of layer quails positively affected the performance and yolk a* value, but negatively affected the eggshell quality.
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