Impacts of hot red pepper inclusion in diet on physical and chemical traits, antioxidant capacity, and fatty acid profile of eggs https://doi.org/10.12982/VIS.2026.046
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Abstract
Hot red pepper (HRP) has potential as a natural enhancer of various egg nutrition and quality attributes in poultry. This study investigates the effects of HRP supplementation on the physical and chemical quality of eggs, lipid oxidation, and their fatty acid profiles. A total of 100 laying hens, 56 weeks old, were randomly assigned to five treatment groups, each consisting of five replications with five hens per replication. The dietary treatments included a basal diet (control) and HRP supplementation at concentrations of 0.25%, 0.50%, and 0.75% for 8 weeks. Eggs were collected at the end of weeks 4 and 8 to assess physical traits, chemical composition, and antioxidant activity. Additionally, fatty acid profiling was conducted at the end of week 8. The results indicated that HRP supplementation at all levels enhanced yolk colour score (P<0.001). Specifically, supplementation with 0.50% and 0.75% HRP at week 8 led to a significant reduction in cholesterol levels (P<0.05). Moreover, dietary HRP at 0.75% significantly improved DPPH inhibition at 8 week and HRP at 0,50% and 0.75%reduced malondialdehyde (MDA) in yolk (P<0.05). In conclusion, HRP supplementation improved yolk colour, antioxidant activity, and reduced cholesterol levels in eggs. These findings suggest that HRP could be a promising natural additive in poultry diets to improve the quality and health attributes of eggs, offering potential benefits for both the poultry industry and consumers.
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