Evaluation of Blood Biochemical Indices and Egg Yolk Lipid Profile in Laying Hens Fed Diets with Black Pepper and Red Pepper Additives

This study evaluated the impact of dietary supplementation with black and red pepper on blood biochemical components and egg yolk lipid composition in laying hens. A total of 252 hens were divided into seven treatment groups, each with 36 birds, and replicated three times with 12 birds per replicate in a completely randomized design. The hens received standard diets with varying concentrations of black pepper and red pepper additives. Blood samples from each group were analyzed for haematological and biochemical parameters such as total protein, albumin, cholesterol, triglycerides, glucose, and antioxidant status. Egg yolk samples were also analyzed for lipid composition, including triglycerides and cholesterol content. Significant variations in blood components were observed, with the control group showing a packed cell volume of 27.77% and serum cholesterol levels of 164 mg/dL, compared to 32% and 113 mg/dL in the treated groups, respectively. These findings indicate that black pepper and red pepper supplementation can affect the metabolic status of the hens. Moreover, triglyceride levels in the egg yolk were significantly reduced in the treated groups, averaging 1489 mg/100 g compared to 2058 mg/100 g in the control group. These results suggest that pepper additives can improve the quality and nutritional profile of the eggs, with alterations in fatty acid composition and cholesterol levels presenting potential benefits for consumers seeking healthier dietary options. Overall, the study suggests that dietary supplementation with black and red pepper positively impacts the blood biochemistry of laying hens and enhances the nutritional value of their egg.