The egg quality of ISA Brown layers given extraction of <i>Indigofera zollingeriana</i> in drinking water

Abstract This study aimed to examine the impact of incorporating extracts of Indigofera zollingeriana into the drinking water on the performance of ISA Brown layers. A completely randomized design was employed, featuring six (6) treatments and five (5) replications. The experimental drinking water included varying concentrations of Indigofera extract (EI), specifically: P0 = 0% EI, P1 = 1.5% EI, P2 = 3.0% EI, P3 = 4.5% EI, P4 = 6.0% EI, and P5 = 7.5% EI. The measured variables encompassed egg weight, egg diameter, albumen weight, egg yolk weight, and egg yolk color. Data analysis was conducted using Analysis of Variance (ANOVA) based on the Completely Randomized Design, utilizing Minitab 16 software. In cases where treatments exhibited significant effects, further analysis was performed using the Honesty Significant Difference Test. The findings indicated that the inclusion of Indigofera zollingeriana extract in drinking water positively influenced egg performance, with the highest quality observed at a concentration of 7.5%.