The study included the use of red, Iraqi, Indian and Turkish red pepper powder with or without the processing of the mixture with the enzymes of the analysis of the fiber components in the production performance and the qualitative and sensory characteristics of the white chicken eggs. The experiment was conducted on eight treatments that did not contain the first treatment on any addition and the second containing 0.1% The third, fourth and fifth fiber extracts contained 1% of the Iraqi, Turkish and Indian pepper powder. The sixth, seventh and eighth treatments included 1% pepper and 0.1% enzyme mixture.The study concluded that the best nutritional treatment can be achieved economically to produce one kilogram of eggs is the second treatment, as well as no significant difference in the characteristics and shape of eggs, and thickness of the crust and the proportion of blood spots and weight of eggs, air unit, and the proportion of liver fat and pancreas, And the small intestine.
Master Thesis at the University of Kirkuk discusses the effect of adding red pepper powder and the mixture of enzymes on eggs
A Master Thesis at the Faculty of Agriculture at the University of Kirkuk discussed a scientific study on the effect of addition of varieties of red pepper powder and the mixture of fiber enzymes to improve the productive performance and specific qualities of white chicken eggs for the student Agadir Nuri Khalaf.