Effects of a Natural Preparation Based on Kaolin, Olive Leaf, Turmeric and Mild Paprika on the Performance of Laying Hens

Abstract

The effects of 3% of a natural preparation based on 1.8% of kaolin, 1% olive leaf and 0.2% of mild paprika or turmeric were studied on 96 H&N strain laying hens from 35 to 42 weeks through an experimental design consisting of three treatments (control group without supplementation, kaolin-olive leaf-mild paprika group and kaolin-olive leaf-turmeric group). Per treatment, 8 replicates of 4 laying hens each were assigned to each of three treatments. Egg laying performances, egg qualities, egg shell strength and dry matter of droppings were recorded. Results showed that the experimental diets did not make any significant changes in laying performances. However, the kaolin-curcuma preparation improved slightly the egg mass (+3.1%), the feed consumption ratio (-2.4%) and the egg weight (+1.4%). Moreover, the kaolin-mild paprika diet significantly improved the yolk color intensity (+11% ; P=0.001), the shell thickness (+7.9% ; P=0.003) and decreased the rate of eggs large caliber by 38%. Experimental diets significantly improve the welfare by an increased dry matter content of droppings (+25.8% and + 15.1%, P=0.01), respectively for the preparation based on kaolin-turmeric and kaolin-paprika. Results of this experiment highlight the value of the clay and phytobiotic substances to improve the egg qualities and the welfare of laying hens.