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Effects of Natural Products Mixtures Based on Marl, Mild Paprika, Turmeric, Ginger and Garlic on the Performance of Laying Hens

Lombarkia, S. * , Ouachem, D. and Sahraoui, L.

Food Sciences Laboratory, Institute of Veterinary and Agronomic Sciences, Batna1 University 05000, Algeria

Malaysian J. Anim. Sci. 2021 24(2): 22-30

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The effects of adding 3% of natural preparations based on marl and mild paprika mixed with garlic (MPGar), ginger (MPGin) and/or turmeric (MPT) on the laying performance and egg qualities were studied in laying hens from 48 to 53 weeks. One hundred and twenty-eight H&N strain laying hens were randomly allocated to 4 treatments (8 replicates and 4 hens per replicate). Hens were fed the following diets for six weeks, respectively: 1) basal diet (control group without any addition); 2) the basal diet added with 30 g/kg of MPGar complex; 3) the basal diet added with 30 g/kg of MPGin complex; 4) the basal diet added with 30 g/kg of MPT complex. Laying performance (number, egg weight, egg mass, feed conversion ratio), egg qualities (albumen and yolk weight, Haugh units, yolk colour) and the eggshell strength were evaluated weekly. The results of this study showed that mixtures of natural preparations significantly improve the laying percentage, the egg mass and feed conversion ratio (P?0.05). Moreover, compared to the control group, the yolk (%), the Haugh units and the yolk colour were impacted significantly in hens receiving the experimental diets (P?0.05). On the other hand, although not significant, the mixtures (MPGar) and (MPGin) seem to improve the shell thickness (+2.4% and +1.7%, respectively). Results of this experiment highlight the value of marl and spices mixture to improve the laying performances and egg qualities.