The Quality of Chicken Eggs Fed Black Pepper (Piper nigrum L.) Flour

Leke Jein Rinny; Laihad Jacqueline T.; Tangkau Linda; Sompie Florencia; Siahaan Ratna

The Quality of Chicken Eggs Fed Black Pepper (Piper nigrum L.) Flour

2024

Leke Jein Rinny | Laihad Jacqueline T. | Tangkau Linda | Sompie Florencia | Siahaan Ratna

The objectives of this study were to analyze the quality of laying hen eggs fed with feed containing black pepper (Piper nigrum L) flour. A total of 200 brown laying hens strain MB 402 (50 weeks-old) were used in this experiment. The research design used was Completely Randomized Design (CRD) and further analysis was conducted using Duncan’s Multiple Range Test. The Treatments given black pepper flour were 0%, 0.5%, 1%, 1.5%, and 2%. This research was conducted for 6 weeks. Parameters included egg weight (g/egg), egg yolk weight (g/egg), yolk index, and egg yolk color. The results showed that feeding chickens with up to 2 % BPF increased significantly the effect (P < 0.01) on egg yolk weight, yolk index, egg yolk color but not significantly different (P > 0.05) on egg weight. This research concluded that BPF diets can be fed to laying hens up to 2 % to produce eggs without negative effects on the egg quality.

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