To evaluate the effect of different dietary levels of ginger root powder and black cumin seed powder alone or in combination on egg quality, 270 White Leghorn laying hens of 28 weeks old were randomly distributed among nine groups with 30 layers in each treatment with three replications following the factorial design (32 ). Experimental diets consisted of 0.00%, 0.50% and 1.00% levels of ginger root powder and black cumin seed powder alone or in combination. The experimental period lasted for a total of 84 days. External egg quality focuses on texture and shape, egg weight and shell weight, which are important in consumer’s acceptability of shell eggs. Egg weight was significantly (P<0.01) highest in T5 (0.00% ginger root powder and 1.00% black cumin seed powder) treatment group. Significantly (P<0.05) highest egg weight was observed in 0.00% supplemented group due to main effect of ginger root powder supplementation. Egg shape index and egg shell thickness were not influenced by dietary treatments. Eggshell weight was not influenced by various dietary treatments groups and main effect of black cumin seed powder but significant (P<0.05) effect was observed due to main effect of ginger root powder supplementation. Egg shell weight (percent of egg weight) has been affected significantly (P<0.05) by various dietary treatments and main effect of black cumin seed powder however, no effect was observed due ginger root powder supplementation. The supplementation of 0.50% of black cumin resulted in better shelled egg with increased egg weight.
