Effects of phyto-additives blend (garlic, ginger, clove, and turmeric) on growth performance, egg production, and egg characteristics of laying birds

Abstract

This study evaluated the effects of dietary supplementation with a phyto-additive blend containing garlic (Allium sativum), ginger (Zingiber officinale), clove (Syzygium aromaticum), and turmeric (Curcuma longa) on growth performance, egg production, and egg quality of Isa Brown laying hens. A total of 150 day-old chicks were randomly assigned to five dietary treatments in a completely randomized design, with three replicates of 10 birds each. The experimental diets consisted of a control (T1) and four phyto-additive combinations: T2 (garlic, ginger, and clove; 3 g kg⁻¹), T3 (garlic, clove, and turmeric; 3 g kg⁻¹), T4 (turmeric, ginger, and clove; 3 g kg⁻¹), and T5 (garlic, ginger, clove, and turmeric; 4 g kg⁻¹). Growth performance, egg production, and egg quality parameters were evaluated throughout the experimental period. Dietary treatments significantly affected (P < 0.05) growth performance, egg production, and selected egg quality traits. Birds fed T2 showed the greatest weight gain (0.64 kg) and the lowest feed conversion ratio (7.17), indicating superior growth performance. During the later production phase, hens receiving T3 exhibited the highest total egg weight (1,196.04 g), egg number (31.38), egg mass per kilogram of feed (400.04 g), egg number per kilogram of feed (8.98), and hen-day egg production (89.87%), demonstrating enhanced laying performance despite similar feed intake among treatments. Egg internal quality was also influenced by dietary supplementation, with T5 producing the highest Haugh Unit (85.66), indicating improved albumen quality.