The Effect of Water Extract of Turmeric (Curcuma domestica Val.) Leaf on Egg Production and Yolk Cholesterol Levels in Egg Laying Hens

This study aims to learn the effect of water Turmeric leaf extract (Curcuma domestica Val.) on egg production and yolk cholesterol contents of Lohmann Brown laying hens. The experiment design used of Completely Randomized Design (CRD) with three treatments and ten replicates, with six Lohmann Brown aged 60 weeks in each replicated. The treatments were Lohmann Brown chicken given drinking water without of Turmeric leaf extract as control (A), Lohmann Brown given 2% extract of Turmeric leaf water through drinking water (B), and Lohmann Brown given 4% extract of turmeric leaf water through drinking water (C). The variables observed in this study were phytochemical compounds contained of Turmeric leaf water extract, feed consumption and drinking water consumption, number of eggs, total egg weight, Feed Convertion Ratio (FCR), dry matter content of egg yolk, fat content of egg yolk, egg yolk protein content and cholesterol levels of egg yolk. The results showed that the phytochemical compounds of Turmeric leaf water extract were curcumin, alkaloids, flavonoids, terpenoids, steroids, phenolics, tannins, and beta carotene. Result showed Turmeric leaf extract in drinking water showed significantly different (P<0.05) on total egg weight, yolk fat content, yolk protein content, and yolk cholesterol levels. It can be concluded that water extract of Turmeric (Curcuma domestica Val.) leaf on drinking water can improve feed efficiencies, total egg weight, and egg protein levels, but reducing fat and cholesterol levels of egg yolk Lohmann Brown laying hens. Keywords: Curcumin, Beta-Carotene, Cholesterol and Eggs.