Main and Interactive Effects of Calcium and Xanthophyll Supplementation on the Laying Performance, Internal and External Qualities of Isa Brown Hen Eggs

Abstract

The study investigated the main and interactive effects of calcium and xanthophyll supplementation on the laying performance, internal and external qualities of Isa brown hen eggs. One hundred and forty-four points of lay hens were used in a factorial experiment. They had calcium and xanthophyll as the co-factors each with three qualitative levels. For calcium, the levels were; no calcium, calcium from egg shell and calcium from snail shell. For xanthophyll, the levels were no xanthophyll, xanthophyll from pepper, xanthophyll from carrot. There were nine treatment combinations each replicated four times, making 36 experimental units with four hens per battery cage unit. Data collected were analyzed using genstat package. Significant means were separated using least significant difference (LSD). Results showed that neither calcium supplementation nor xanthophyll supplementation had any significant effect on feed intake, hen day production, egg weight and feed per dozen egg (P>0.05). However, there was significant interaction between calcium and xanthophyll supplementation for egg weight and feed per dozen egg laid (P<0.05). The largest eggs were laid by supplementation with calcium from snail shell and xanthophyll from pepper (59.31 g). The haugh unit was significantly affected by either calcium supplementation or xanthophyll supplementation. Yolk colour was only affected by xanthophylls supplementation with the deepest colour (13.58) recorded when hens were offered xanthophyll from pepper (P<0.05). Significant interaction (P<0.05) were recorded for both haugh unit and yolk colour. The highest haugh unit (93.70) was recorded among hens not supplemented with ether calcium or xanthophyll, Yolk colour was consistently and significantly deeper among hens that received xanthophylls from pepper whether supplemented with no calcium or supplemented with calcium from either egg shell or snail shell (P<0.05). It was concluded that egg weight can be improved by offering extra calcium from snail shell supplemented with pepper to hens outside feed. Again supplementing hens diets with pepper alone or in addition with either calcium from snail or egg shell supplementation would result in deeper yolk colour that is always the choice of consumers.