The results of experimental studies on the effect of phytobiotic additives based on red and black pepper on egg productivity and metabolic processes in laying hens of the Hisex Brown cross are presented. The best results were obtained in the first experimental group with the addition of 1 g of red pepper per 100 g of feed and in the fourth experimental group with the addition of 1 g of black pepper per a similar amount of compound feed. It was found that the inclusion of red or black pepper in the diet separately in dosages of 1; 1.5 and 2 g per 100 g of feed contributes to a significant increase in egg production by 4.9–6.8%, egg weight per laying hen – by 5.1–7.8%. Physiological experience has confirmed an improvement in the digestibility of crude protein by 2.2–2.3% (p <0.01), nitrogen-free extractives by 1.9–2.7% (p <0.01–0.001), crude fiber by 0.5% (p <0.05). As recommendations, it is proposed to use the optimal dosage of red pepper in the amount of 1.0 g per 100 g of feed.

Shelegeda Yan V., Sharvadze Roini L.

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