The Quality of Chicken Eggs Fed with Feed Containing Black Pepper Flour (Piper Ningrum L) Jein Rinny Leke1, Jacqueline T Laihad2, Linda Tangkau3, Florencia Sompie4 and Ratna Siahaan5
1,2,3,4 Departement of Animal Husbandry, Sam Ratulangi University, Manado, Indoensia
5 Departemen of Biology, Faculty of Matematics and Natural Sciences ,Sam Ratulangi University, Manado, Indoensia
Abstract
The objectives of this study were to analyze the quality from laying hens fed with fed feed containing black pepper flour (Piper Ningrum L). A total of 200 brown laying hens strain MB 402 (50 week-old) were used in this experimental. The research design used was completely randomized (CRD), and further analysis was conducted using Duncan^s Multiple Range Test. Treatments given black pepper flour (Piper Ningrum L) were 0%, 0,5%, 1%, 1,5%, and 2%. This research was conducted for 6 weeks. Parameters included: egg weight (g), egg yolk weight, egg yolk index, egg yolk color, egg yolk crude protein, egg white crude protein, egg crude fat, egg cholesterol (%). The results showed that feeding birds with 2 % increased to gave a very significant effect (P < 0.01) on egg yolk weight,yolk index, egg yolk color, egg yolk crude protein,egg white crude protein, egg crude fat, egg cholesterol but not significantly different (P > 0.05) on egg weight,.In Conclusion, BPF diets can be fed the laying hens up to 2 % to produce eggs without negative effects on the egg quality
