Response of Two Genetic Groups of Layers Served Ginger Root Powder on the Internal and External Egg Quality Characteristics

Authors

  • F. U. Udeh University of Nigeria, Nsukka, Nigeria
  • P. O. Mmadu University of Nigeria, Nsukka, Nigeria
  • V. C. Udeh University of Nigeria, Nsukka, Nigeria
  • M. O. Onodugo University of Nigeria, Nsukka, Nigeria

Keywords:

Genetic group, ginger, layers, eggs quality

Abstract

This study was conducted to investigate the effect of ginger root powder on the internal and external egg characteristics of exotic and local breeds of chicken. 72 laying hens comprising 36 local breeds (heavy ecotype) and 36 exotic breeds (Isa brown) were used for the study. Based on the genetic group, the birds were divided into two groups and randomly assigned to four dietary treatments T1, T2, T3 and T4 containing 0%, 2.5%, 5% and 7.5% dietary inclusion of ginger root powder respectively. Each treatment per genetic group (breed) containing thirty-six (36) layers was replicated three times with three (3) layers per replicate in a completely randomized design (CRD). At the end of the experiment, three (3) eggs per replicate were randomly selected for external and internal egg characteristics evaluation. Results of the external egg characteristics showed that there was significant (p<0.05) differences in only the egg width, eggshell thickness and shell weight of the local layers egg. Results of the internal egg characteristics showed that there was significant (p<0.05) differences in albumen height, yolk height and yolk width of exotic layers and egg yolk weight, albumen length, yolk height, yolk length and Haugh unit of the local layers. It was concluded that dietary inclusion of ginger root powder significantly improved the external and internal egg characteristics of local and exotic breeds of layers and therefore recommended that ginger should be included at 7.5% levels in the diets of local and exotic breeds of layers.

Author Biographies

F. U. Udeh, University of Nigeria, Nsukka, Nigeria

Department of Animal Science

P. O. Mmadu, University of Nigeria, Nsukka, Nigeria

Department of Animal Science

V. C. Udeh, University of Nigeria, Nsukka, Nigeria

Department of Animal Science

M. O. Onodugo, University of Nigeria, Nsukka, Nigeria

Department of Animal Science

Downloads

Published

2024-07-09

How to Cite

Udeh, F. U., Mmadu, P. O. ., Udeh, V. C., & Onodugo, M. O. (2024). Response of Two Genetic Groups of Layers Served Ginger Root Powder on the Internal and External Egg Quality Characteristics. Nigerian Journal of Animal Production, 106–109. Retrieved from https://njap.org.ng/index.php/njap/article/view/4258

Issue

Section

Articles

Most read articles by the same author(s)

1 2 3 4 > >>