Oda Bultum University researchers have discovered that two common kitchen spices — fennel (Foeniculum vulgare) and cinnamon (Cinnamomum cassia) — can play a powerful role in improving the performance and egg quality of laying hens.
The study, published in Poultry Science and Management (2025) tested the effects of different inclusion levels (0.75% and 1.75%) of fennel seed powder and cinnamon bark powder in layer diets.
A total of 150 Lohmann brown laying hens, aged 41 weeks, were divided into five groups and fed these natural additives over a six-week period. The findings revealed that both fennel and cinnamon improved egg production rate, egg mass, feed conversion ratio (FCR), and shell thickness.
Notably, hens receiving 0.75% cinnamon and 0.75% fennel showed the highest productivity, with egg production reaching 87.5%, compared to 80.4% in the control group. Fennel-fed hens also produced eggs with higher albumin height, yolk height, and Haugh units, indicating better internal quality and freshness.
Researchers suggest that bioactive compounds like cinnamaldehyde, eugenol, and trans-anethole enhance nutrient absorption, reduce oxidative stress, and improve overall metabolism — leading to healthier and more productive hens.
The study concludes that including fennel and cinnamon powders at 0.75% of the diet is an effective, natural alternative to synthetic antibiotics for improving egg production and quality in commercial layer operations.
Reference
Bezahegn, D. A., Tamir, B., & Mamo, G. (2025). Production performance and egg quality characteristics of laying hens fed with different levels of fennel (Foeniculum vulgare Mill.) and cinnamon (Cinnamomum cassia) as natural feed additives. Poultry Science and Management, 2(1), 8. https://doi.org/10.1186/s44364-025-00011-4
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