Egyptian Poultry Science Journal | 2019
EFFECTS OF DIETARY TURMERIC AND HOT PEPPER POWDER SUPPLEMENTATION ON PRODUCTIVE PERFORMANCE OF LOCAL LAYING HENS
Abstract
The objective of this study was to investigate the effect of dietary supplementation with turmeric (TU), hot pepper (HP), or a combination of them as a powder on productive performance and functional properties of table eggs local strain (Sinai strain) hens at late production phase . A total number of 105 Sinai hens, 59-wks-old were weighed individually and randomly distributed equally into seven experimental treatments of three replicates each. The experimental design consists of the following groups; the first group was fed the basal diet without studied supplements and served as a control. The second and third groups were fed the basal diet supplemented with 0.1 and 0.25 % turmeric powder , respectively. The fourth and fifth groups were fed on the basal diet supplemented with 0.1 and 0.2 % hot pepper, respectively. The sixth and seventh groups were fed the basal diet with 0.1 % TU + 0.1 % HP or with 0.1 % TU + 0.2 % HP, respectively. The results obtained could be summarized as follows: hen fed diet supplemented with 0.1 % TU + 0.2 % HP recorded significantly the best values of egg number / hen, the second sate achieved for birds fed on diet with 0.2 % HP. Laying rate % improved significantly by adding a mixture of turmeric and hot pepper during all experimental period. Hens received diets plus turmeric at 0.1 and 0.25 % achieved the highest egg weight. Diets supplemented with mixture of TU + HP achieved the supreme effects on egg mass g / hen at all experimental periods. However, there were no significant effect on feed intake was due to adding TU or HP or both together. While , FCR values were clearly improved significantly with added turmeric + hot pepper (T6 and T7) compared to the control group. A significant improvement was found in shell thickness and Haugh unit as affected by diet with turmeric and pepper, nevertheless, shell and yolk index and percentage didn t show a statistical change during the experimental period between treatments. Hen groups received pepper 0.2 % alone or plus 0.1 % turmeric attained the highest economic efficiency compared the rest of hen groups. Conclusively, from the present study, it could be concluded that supplementing the elderly Sinai hen diets with turmeric, hot pepper or blender of both enhanced the bioavailability of turmeric also improved the liver functions as clearly exerted by enhancing egg production significantly especially, with 0.1 % TU + 0.2 % HP which improved reproduction performance, egg quality, FCR and EEF parameters during laying period. Keyword: egg production ,aged hen, bioavailability , turmeric , hot pepper, egg quality. H. M. M. Azouz,et al. 639 INTRODUCTION Phytogenics are a heterogeneous group of feed additives originating from plants and consist of herbs, spices, fruit, and other plant parts. These feed additives are reported to have a wide range of activities including antimicrobial, anti-thelminthic, antioxidant, growth promoting, and immune modulator (Kanda, 2019). Many phytogenic plants have been studied recently as natural feed additives. It has distinguished effects such as growth enhancing effects, antioxidant, antimicrobial and anti-inflammatory activities of herbal products have been reported (Gheisar and Kim, 2017). The future of these phytogenic feed additives depend on the characteristics of herbs, the knowledge on their major and minor constituents, the in-depth knowledge on their mode of action and their value based on the safety to animal and their products (Abou-Elkhair et al., 2018). Herein, we focus on studying the sole and synergistic effects of two different phytogenic feed additives in the diet of local aged laying hens. On improving local elderly laying hens performance due to the bioactive ingredients in turmeric powder and hot pepper and the bioavailability of turmeric due to the addition of turmeric and pepper together. In East Asia, the rhizome turmeric used as traditional remedy and usually mixed with other herbs for various biological activities. Curcuminoid is the main compound of the turmeric; in which curcumin is the major component comprises the phenolic yellowish pigment (Rajesh and Devvrat, 2018). Curcumin has been shown to have a wide spectrum of biological actions. This is because it contains many different bioactive ingredients such as alkaloids, bitters, flavonoids, polyphenols, terpenoids (Rajesh et al., 2018). These include its anti-inflammatory, antioxidant, anticarcinogenic, antidiabetic, anti-bacterial, antifungal, antiprotozoal, antiviral, antifibrotic hypocholesteremic and hepato-protective activities (Beevers and Huang, 2011). Basically, egg production depends on the liver function in which most of the components are synthesized. There is an indication that liver function decreases with an increase in age and with an advance in egg production (Rahardja et al., 2015) On the other hands, curcumin modulates and speeds up the process of repair or regeneration of liver cells (Thaloor, 1999). There was assumed that active compound of turmeric powder, curcumin stimulate hepatocyte growth and decrease hepatocyte destruction. This bioactive compound in turmeric powder has antihepatoxic effect, as the nature of the compound that inhibits lipid peroxidation in the cell membrane and protects hepatocytes by inhibiting NF-kappa-β, pro-inflammatory cytokines production and oxidative stress (Reyes-Gordillo et al., 2007). Overall, curcumin is associated with a number of health claims, but its therapeutic use is limited due to its low bioavailability, poor aqueous solubility, instability at neutral and basic pH, poor absorption, rapid metabolism, and short half-life (Liu et al., 2016. and Her et al., 2018). Many strategies have been developed to counteract poor curcumin absorption and rapid elimination from the body such as the inhibition of curcumin metabolism, for enhancing the solubility, extending the residence in plasma, improving the cellular uptake (Serafini et egg production ,aged hen, bioavailability , turmeric , hot pepper, egg quality 639 al., 2017; Adiwidjaja et al., 2017; Michele and Riccardo, 2019). A natural product capable of modifying curcumin disposition and bioavailability is piperine, displayed a 3-fold increase (Radjaram et al., 2016), with respect to pure curcumin. Also, chili pepper, fenugreek and quercetin had the same. Chili pepper (Capsicum annuum L.) is a rich source of carotenoids such as vitamin C, E and Provitamin A, with well-known antioxidant functions (Krinsky, 2001). The active compounds found in chili pepper have been noticed to have chemopreventive and chemo-therapeutic effects (Jancso et al., 1997). Efficient chili pepper active compounds are capsaicin, capsisin and capsantine. Chili pepper fruits are used by broiler and layer producers for increasing chicken appetite (Ozer et al., 2005), darkening the yolk color and improving laying performance (Ozer et al., 2006). Al-Kassie et al. (2012) indicated that dietary inclusion of hot red pepper decreased the heterophil/lymphocytes (H/L) ratio, indicating its role in the immune system of birds. Capsaicin, the active component of hot red pepper, is efficient in augmenting nutrients and energy metabolism through enhancing the activities of glucose-6phosphate dehydrogenase, lipoprotein lipase in adipose tissue, and pancreatic and intestinal enzymes (Reddy and Lokesh, 1992; Platel and Srinivasan, 2004). In addition, Puva_ca et al. (2015) confirmed that hot red pepper supplementation decreased blood total cholesterol concentration. It has been suggested that lower level of blood cholesterol could be related to the inhibitory effects of chili pepper bioactive components on hepatic 3-hydroxy3-methylglutaryl coenzyme A reductase activity (a critical enzyme in cholesterol biosynthesis), thereby reducing cholesterol synthesis (Crowell, 1999) and to the reduction in intestinal cholesterol resorption (Brunton, 1999). The red pepper contains small amounts of red pigments and comparatively large amounts of yellow carotenoids which pass readily into the yolk thereby enhancing the intensity of the yellow color (González et al., 1999). These results indicate that dietary red pepper has stimulating effect on intestinal villi and the structure of epithelial cells, and the 0.5% red pepper groups improved in egg yolk color (Lokaewmanee et al., 2009). There is an indication that liver function decreases with an increase in age and with an advance in egg production. On the other hands, curcumin modulates and speeds up the process of repair or regeneration of liver cells (Thaloor, 1999). This experiment was planned to investigate the efficacy of different levels of turmeric powder, hot pepper and both together supplement to the hens diet on feed consumption, feed conversion, egg production performance, egg quality and economic efficiency of old laying Sinai hens. MATERIALS AND METHODS: This study was conducted at El-Serw Poultry Research Station, Animal Production Research Institute, Agriculture Research Center, Ministry of Agriculture, Egypt. It is started in 12/4/2018 and terminated in 1/8/2018. One hundred and five Sinai laying hens between 59 to 74 weeks of age were housed in laying pens in an open sided building. The birds were randomly assigned into seven treatments of equal H. M. M. Azouz,et al. 639 three replicates each. At the onset of the experiment, birds were weighed and assigned to treatments based on body weight so that mean body weight was similar for hens on all treatments and the average was nearly 1620 g/hen. The birds were kept on deep litter, naturally ventilated laying house and exposed to a daily photoperiod of 16 hr. Layer s diet: Hens were provided with feed and water ad libitum and were fed standard layer diet contained 2730 kcal/kg diet and 16 % crude protein. The diet was formulated according to the requirement recommended by Ministerial decision of the Ministry of Agriculture. The chemical analysis of layer diet was estimated acco