Growth Performance and Egg Quality Characteristics of Laying Hens Fed Fresh and Dry Ginger (Zingiber officinale)

F.C. Egenuka, N.J. Okeudo, J.T. Umunnabuike, P.E. Gbolubi and N.O. Aladi

Objective: This study was conducted to investigate the performance and egg quality characteristics of laying hens fed fresh and dry ginger. Materials and Methods: Ninety-six pullets at 16 weeks of age were allocated to three treatment groups with 4 replicates of 8 birds per replicate in a completely randomized design. Hens in treatments 1 and 2 received diets containing 0.00 and 0.50% dried ginger. In treatment 3, fresh ginger equivalent to diet 2 was administered through the drinking water. Quality of eggs laid were assessed at 8, 10 and 12 weeks of the laying periods. Results: Performance was not affected by either ginger treatment (p>0.05) and egg quality parameters were not affected until 10th weeks of the laying period. At 10th weeks of lay, egg shape index was significantly higher (p<0.05) in the ginger groups compared to the control group. At 12th week of the laying period, egg shape index was significantly higher (p<0.05) in the dry ginger group compared to control group. Yolk colour was higher (p<0.05) in the dry ginger group compared to fresh ginger group in the 12th week of the laying period. All shape indices higher than 72% were reported as standard for eggs. The effect of feeding ginger diets on egg shape is a matter of concern because round eggs may not fit in egg trays and thereby increasing egg breakage during transit. Conclusion: Dry ginger meal could be used in the diet of laying chickens to achieve darker and more attractive yolk colour.

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