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Effects of Turmeric Powder (Curcuma Longa)in Laying Hens Nutrition: Table Eggs Production,Quality and Lipid Profile by Nikola Puvača in CDVS in Lupine Publishers.

Laying hens production has undergone a paradigm turnover in its primarily concept and operation from extensive backyard activity into a major commercial production. Antibiotics have been used as antimicrobial growth promoters in animal to improve food safety. However, in order to avoid the possible risk of developing resistant pathogens, as well as to meet the public pressure of antibiotic free animal products, the use of antibiotic in poultry diet was totally banned in European Community [1]. Various alternatives of phyto additives have been studied in order to maximize the growth performance of laying hens in the diets without antibiotics. Compared with synthetic antibiotics or inorganic chemicals, these plant derived products have proved to be less toxic, residue free and are thought to be ideal feed additives in food animal production [1]. Egg yolk colour is very important feature, which determines the acceptability of the product and depends on the presence and profile of carotenoids in feed. Laying hens have no ability to synthesise pigments by their own biochemical processes; thus the colour of egg yolk depends on the presence and utilisation of pigments present in the feed. In order to achieve appropriate colour of the yolks, hens diets should be supplemented with yellow or red pigments, natural or synthetic. Food producers pay much more attention towards colours of natural origin, since many synthetic pigments have been shown to impart negative health effects.

https://lupinepublishers.com/dairy-veterinary-science-journal/fulltext/effects-of-turmeric-powder-curcuma-longa-in-laying-hens-nutrition-table-eggs-production,-quality-and-lipid-rofile.ID.000129.php 

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