Objective: This study was conducted to investigate the performance and egg quality characteristics of laying hens fed fresh and dry ginger. Materials and Methods: Ninety-six pullets at 16 weeks of age were allocated to three treatment groups with 4 replicates of 8 birds per replicate in a completely randomized design. Hens in treatments 1 and 2 received diets containing 0.00 and 0.50% dried ginger. In treatment 3, fresh ginger equivalent to diet 2 was administered through the drinking water. Quality of eggs laid were assessed at 8, 10 and 12 weeks of the laying periods. Results: Performance was not affected by either ginger treatment (p>0.05) and egg quality parameters were not affected until 10th weeks of the laying period. At 10th weeks of lay, egg shape index was significantly higher (p<0.05) in the ginger groups compared to the control group. At 12th week of the laying period, egg shape index was significantly higher (p<0.05) in the dry ginger group compared to control group. Yolk colour was higher (p<0.05) in the dry ginger group compared to fresh ginger group in the 12th week of the laying period. All shape indices higher than 72% were reported as standard for eggs. The effect of feeding ginger diets on egg shape is a matter of concern because round eggs may not fit in egg trays and thereby increasing egg breakage during transit. Conclusion: Dry ginger meal could be used in the diet of laying chickens to achieve darker and more attractive yolk colour.
F.C. Egenuka, N.J. Okeudo, J.T. Umunnabuike, P.E. Gbolubi and N.O. Aladi, 2023. Growth Performance and Egg Quality Characteristics of Laying Hens Fed Fresh and Dry Ginger (Zingiber officinale). International Journal of Poultry Science, 22: 17-23.