The most part of feed consumed by poultry is used for energy production to provide maintenance and growth requirements. Energy is the main nutrient affecting feed intake in poultry [1]. However, it has been shown that many strains of laying hens can not control their feed intake according to energy requirements [2]. Energy is the main factor controlling egg production rate in laying hens [1]. The energy deficiency during peak of egg production will cause severe reduction in egg production percentage so the utilization of high energy diets is recommended [3]. The increasing dietary energy level is feasible via addition of oils and fats to diet. The dietary oil and fat sources may subject to oxidation and production of free radicals which increase the oxidation of egg yolk fats and reduce egg quality. Therefore, the addition of antioxidants to the diet is necessary [1]. Ginger with the scientific name of Zingiber officinale is a traditional Chinese spice and phytogenic plant. The ginger rhizome contains several compounds which have antioxidant activity. The utilization of dietary ginger rhizome powder (GRP) supplement increases superoxide dismutase and glutathione peroxidase activities and decreases malondialdehyde production which can be considered as a factor reducing oils and fats peroxidation [4]. In the present study, 144 Hy-line W-36 laying hens were assigned in a 3×3 factorial arrangement with completely randomized design to 9 treatment, 4 replicates and 4 hens in each replication. The factors of interest included different dietary metabolizable energy (ME) levels (2875, 2950 and 3025 kcal/kg) and different dietary GRP levels (0, 0.5 and 1 percent). At the end of each week, two eggs were randomly selected from each experimental unit and the egg internal characteristics including albumen ratio, albumen index, Haugh unit, yolk ratio, yolk index and yolk color index were measured. The data were analyzed using GLM procedure of SAS. Comparison of means was conducted
