Internal Quality of Chicken Eggs Fed with Coriander

This study evaluates the internal quality of chicken eggs from layers that were fed rations with added coriander seeds (Coriandrum sativum L.) at levels of 0%, 0.5%, 1%, 1.5%, and 2%. A Completely Randomized Design (CRD) was used with 5 treatments and 5 replications, where each replication consisted of 4 laying hens. The total number of chickens used is 100 birds aged 89 weeks. The parameters measured included egg yolk weight, yolk color, and yolk index. The results showed that coriander seeds up to 2% significantly improved yolk color and yolk index (P<0.05), while yolk weight did not differ significantly. The conclusion is that the use of coriander seeds up to 2% enhances the internal quality of eggs.