Effects of Acidified Turmeric and its Role as Acidifier and Pigmenter in Early Laying Performance of Chicken

Abstract

A 10-week study evaluated the effect of acidified turmeric on layer hens' early laying performance and egg quality traits. A total of 50 heads of ready-to-lay chicken were laid out in RCBD and were assigned to the following drinking water: A—control-tap water, B—2% v/v water: turmeric rhizome, C—2% v/v water: turmeric rhizome with Lactic Acid Bacteria Serum acidifier, D—2% v/v water: turmeric rhizome with kamias acidifier, and E—2% v/v water: turmeric rhizome with calamansi acidifier. Data were analyzed using ANOVA for RCBD, and differences among treatments were determined using Tukey's HSD Test and declared significant at α=0.05. The results revealed that supplementation of the three acidifiers for turmeric showed improved hen-day egg production, feed conversion ratio (FCR) per dozen eggs, yolk color, the sale value of eggs, and income over feed and supplement cost. However, no significant differences (p>0.05) were observed in FCR per kg egg mass, egg weight, shell weight, shell thickness, albumen, and yolk weight. In conclusion, acidified turmeric can be used as an acidifier and pigmenter with remarkable improvement in the early laying performance of chicken.