Enhancing the internal quality of lohmann brown eggs through carrot leaf extract supplementation

This study aims to examine the supplementation of carrot leaf water extract through drinking water to improve the internal quality of lohmann brown chicken eggs. The experimental design used was a completely randomized design (CRD) consisting of four treatments and five replicates, with each replicate using four lohmann brown chickens. The treatments given were lohmann brown chickens given drinking water without carrot leaf water extract (A), lohmann brown chickens given drinking water with 2% carrot leaf water extract (B), lohmann brown chickens given drinking water with 4% carrot leaf water extract (C), and lohmann brown chickens given drinking water with 6% carrot leaf water extract (D). The variables observed were egg weight, egg density, egg index, egg white index, egg yolk index, egg yolk color, Haugh unit, pH, cholesterol, and beta-carotene. The results of the study showed that the supplementation of carrot leaf extract had a significant effect (P<0.05) on egg white index, Haugh unit, egg yolk color, cholesterol, and beta-carotene, while the other variables showed no significant difference (P>0.05). Based on the research results, it can be concluded that the supplementation of carrot leaf water extract can increase the egg white index, Haugh unit, egg yolk color, and beta-carotene content and reduce cholesterol levels in the egg yolk.