EVALUATION OF PEPPER SPENT AS AN EGG YOLK COLOURING AGENT IN THE DIET OF WHITE ,LEGRORN LAYERS

Abstract

The egg yolk pigmenting properties of increasing levels
(0, 1, 2, 3, 4 and 5%) of pepper spent in the diet of White Leghorn layers
was evaluated. Six months old two hundred and forty layers were
divided randomly into six groups of 40 layers. Each group was further
divided into two replicate groups of 20 layers and assigned to a pen
with deep litter. The six treatment diets were assigned to two of the pens
at random. Evaluation was based on egg yolk colour intensity measured
based on ~oche colour fan scores, potassium dichromate grades and
consumer preference scores on raw, bollOO and fried egg samples. Egg
production, feed consumption, feed/dozen eggs, fertility and
hatchability of eggs, albumin quality and egg weight were also
measured. Significant (p<0.01) differences in· Roche colour fan and
potassium dichromate scores were obtained. Highest scores for the
Roche colour fan (8.63) and potassium dichromate (8.09) grades were
attained at the 5% level of pepper spent inclusion, while the lowest
values were obtained for the control (0% inclusion). There wer~ also
significant (p<0.05) differences in consumer preference scores for boiled
eggs. The highest scores (3.51) were given for eggs from birds on the 5%
pepper spent diet. No differences (p>O.05) in the preference scores on
the raw and fried eggs were observed with all ranging between good
and very good. No significant differences (p>0.05) in egg production,
feed consumption, feed conversion efficiency, feed cost per dozen eggs,
fertility and hatchability of eggs, albumin quality and egg weight were
noted. Based on most of the measurements used and maintaining
consumer acceptability of the resulting egg products, the closest yolk
colour to that of local eggs relished by local consumers was produced by
inclusion of 4% pepper spent in the diet. This level of inclusion can,
thus, be recommended.