Local Peppers as Sources of Vitamin a and Colour in the Egg Yolk

Abstract

Two varieties of peppers, Capsicum frutescence and Capsicum annum were included in rations for laying hens at 2%, 4% and 6% levels. Egg production was not affected by these levels of the peppers but larger egg sizes were obtained. The annum produced more carotene in the egg yolk than the frutescence. Similar results were obtained for the yolk vitamin A. Corresponding levels of the two peppers produced similar colours in the egg yolk and the dark-yolked eggs preferred by many consumers can be obtained with 4% and 6% levels of either peppers.