The main portion of feed consumed by poultry is used for energy production in order to providing maintenance and growth requirements. Energy is the main factor controlling feed consumption in poultry [1]. However, it has been reported that many strains of laying hens can not regulate their feed consumption according to energy requirements [2]. Energy is the primary nutrient affecting egg production percentage in laying hens [1]. The energy insufficiency during the peak of egg production will lead severe decrease in egg production rate so the use of high energy diets is recommended [3]. The increasing dietary energy level is possible via inclusion of oils and fats to diet. The dietary oil and fat sources may expose to oxidation and production of free radicals which increase the oxidation of egg yolk fats and decrease egg quality [1]. Turmeric with the scientific name of Curcuma longa is a perennial plant from the family Zingiberaceae. The turmeric rhizome contains several compounds with antioxidant activity such as Tetrahydrocurcuminoids, Curcumin, Demethoxycurcumin and Bisdemethoxycutcumin. The utilization of dietary turmeric rhizome powder (TRP) supplement increases the expression of hepatic genes of superoxide dismutase, glutathione peroxidase and epoxide hydrolase which can be considered as a factor reducing oils and fats peroxidation [4]. In the current 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 TRP 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 procedu
