The average monthly egg number was significantly increased (P<0.05) in PC and all PFA fed groups during the first 3 months of laying in comparison to NC group (Table 2). But no effect was recorded in the last two trial months. Similarly,
Abdalla et al., (2011) reported increase in egg number in hens on supplementing herbs mixture and attributed it to vitamins and fat soluble unidentified factors
(El-Shafei et al., 2012). Earlier researchers too reported increased egg production on supplementing turmeric (
Azouz, 2020;
Zacaria and Ampode, 2021), garlic
(Canogullari et al., 2010; Omer et al., 2019), fenugreek seed powder
(Chongtham et al., 2015), cumin seeds
(Ali et al., 2018) and aloe vera (
Hasan, 2014). There are different justifications attributed to it: better utilization of the diet, optimum antioxidant activity, stimulation of protein synthesis, stimulation of pancreatic digestive enzymes and reduction in feed transit time in the alimentary tract (
Platel and Srinivasan, 2001). But, periodically, least number of eggs was observed during 1
st month of laying cycle, whereas highest egg number was observed during 2
nd and 3
rd month followed by 4
th month and there is decline in 5
th month.
External egg quality
Average egg weight was found significantly (P<0.05) higher in PC, T
1, T
2, T
4 in comparison to NC group, whereas, T
3, T
5 and T
6 groups have intermediate egg weights (Table 3). Supporting our results, Yalcin
et al.,
(2006), Park
et al. (2012) and
Saleh et al., (2019) reported increased egg weight on supplementing turmeric, garlic and cumin, respectively. In contrast, turmeric and garlic powder supplementation did not significantly influence the egg weight in laying birds
(Omer et al., 2019; Zacaria and Ampode, 2021). The differences in these studies might be either due to different dosages of phytoadditives or different bird species.
Egg shell is the first line of defense against microbial contamination and is essential for proper embryogenesis, besides the keeping quality. Average shell thickness (mm) estimated in this study was found highest in PC, T
1, T
3 and lowest in NC, T
5 and T
6, whereas rest groups have intermediate values (Table 3). Likewise,
Liu et al., (2020) reported that curcumin supplementation improved egg shell thickness in laying hens and attributed it to the increased release of calcium in the blood for the further participation in eggshell formation.
Radwan et al., (2008) also stated that egg mass was increased by turmeric addition due to improvement in uterus media (site of calcium deposit) and resulted in enhanced shell weight and thickness. Similar finding has been reported by
Park et al., (2018) and
Tesissa et al., (2023) on supplementing fenugreek powder.
Average shape index (%) showed significantly higher values (P<0.05) in PC and T
1 and was lowest in NC and T
3, whereas rest groups (T
2, T
4, T
5 and T
6) showed intermediate egg shape index values (Table 3). But, no difference was seen in monthly egg shape index. Shape index (%) is an important criterion for grading the eggs and it depicts the crushing strength variation and risk of cracked eggs during storage and transportation.
Radwan et al., (2008) also reported significantly improved egg shape index on turmeric supplementation. On the contrary, no effect on shape index was reported after turmeric powder supplementation by some authors
(Liu et al., 2020; Zacaria and Ampode, 2021). The differences might be due to the different doses of turmeric powder supplemented in the diet, duration of the experiment period and bird’s age. Similarly,
Omer et al., (2019) reported no change in shape index on supplementing 0.5 and 1% garlic in laying hen. In accordance with the current results,
El-Shafei et al., (2012) also found no difference in shape index on feeding fenugreek to layer quails. Supporting our finding,
Hasan (2014) also found similar shape index on aloe vera supplementation in drinking water of quails. There is dearth of literature in this regard.
Internal egg quality
Average Haugh unit (HU) observed for whole trail is significantly higher (P<0.05) in T
1 in comparison to the rest of the groups (Table 4). HU is the measure of protein quality based on the albumen height and is a good indicator of freshness of eggs. The present results corroborate with the findings of
Saraswati et al., (2013) who reported that turmeric powder might have stimulated the growth of epithelial and tubular gland cells in magnum, which resulted in increased albumin synthesis. Similarly,
Omer et al., (2019) reported no change in Haugh unit on supplementing 0.5 and 1% garlic in laying hen. Also, Canogullari
et al.,
(2010) reported similar HU on garlic feeding (1 and 2%) in laying quails. But,
Hasan (2014) reported lower HU on
aloe vera supplementation in drinking water of quails.
Yolk index amongst all the eight groups showed no difference at monthly time intervals and for the entire trial (Table 4). In line with our results, similar yolk index was reported by
Asrat et al., (2018) on garlic powder supplementation;
Saraswati et al., (2013) on turmeric supplementation;
Omer et al., (2019) on garlic feeding;
Hasan (2014) on aloe vera supplementation and
Gul et al., (2019) on oregano supplementation.
The cholesterol content of quail egg yolk (mg/g yolk) was determined on trial completion (Table 5). Highest yolk cholesterol was observed for NC group followed by PC and lowest in T
2 and T
3. Whereas, rest groups showed intermittent results, as T
6 had no difference with PC, T
1, T
4 and T
5. Also, cholesterol in quail egg yolk of T
4 group had no difference with cholesterol in egg yolk of T
1, T
2, T
3 and T
5 groups. Concurrent with our result,
El-Shafei et al., (2012) also found lower yolk cholesterol on adding fenugreek in the diet of laying quails. Similarly,
Canogullari et al., (2010) reported lower (P<0.05) yolk cholesterol on garlic feeding (1, 2 and 4%) in laying quails. In accordance with the current results,
Safaa (2007) reported significantly lower (P<0.05) egg yolk cholesterol on adding 2% garlic and 2% fenugreek in Lohmann brown laying hens at 33, 35, 37 and 39 weeks of age.
Chowdhury et al., (2002) also observed liner reduction in yolk cholesterol on supplementing 2, 4, 6, 8 and 10% garlic paste. Also, as per our finding,
Hassan (2000) and
El-Kaiaty et al., (2002) indicated lowering of yolk cholesterol by 20 and 9% on feeding 2% garlic and 2% fenugreek, respectively. A significant reduction of yolk cholesterol in garlic feeding was also confirmed by
Yalcin et al., (2006). On turmeric supplementation @ 13.5 mg/quail/day,
Saraswati et al., (2013) reported lower cholesterol in first layed egg of quail.
Cost economics
It revealed that total income (Rs.) received by selling eggs and birds was higher in additive supplemented groups (Table 6). The cost benefit ratio was found highest in T
1, T
3 and T
5, but it was lowest in T
6 group. Similar to our findings,
Zacaria and Ampode (2021) also got better and a linear increase in both benefit cost ratio and return on investment, with the increase in turmeric inclusion in quail diet. Also,
Chauhan et al., (2018) revealed that production cost for feed consumed per egg was decreased significantly on turmeric supplementation at 1, 3, 4.5 and 6% levels in the diet of laying hens. Likewise,
Bejar (2021) and
Kichloo et al., (2023) revealed that aloe vera extract supplementation in drinking water at 15 and 25 ml/gallon and 0.6% inclusion in drinking water had showed positive effect on net income and return on investment in layer quails. In line with our study,
Abaza et al., (2007) reported better returns in groups supplemented with fenugreek. The increased returns may be due to better feed conversion ratio and improved egg production in fenugreek supplemented group. Lowest cost benefit ratio in oregano supplemented group can be attributed to higher cost of additive in comparison to rest of the groups. Also,
Chowdhary et al., (2021) got net income increased and better cost benefit ratio on garlic powder supplementation in broilers. In nut shell, it may be stated that phytoadditives has a positive impact on layer quails in terms of cost economics.