To investigate the effects of using different levels of turmeric powder on ileal micro-biota in laying hens, one hundred and forty four, 22-weeks old White Leghorn hens were divided into 6 treatments with 4 replications and each replicate had 6 birds. Control group (T1) was fed maize-soybean meal based diet without antibiotic while birds in T2 group were fed basal diet with antibiotic. In treatment groups T3, T4, T5 and T6 basal diet was supplemented with turmeric powder @ 0.25%, 0.50%, 0.75%, and 1% respectively. After 16 weeks of the experimental period one bird from each replicate was slaughtered and ileal contents were collected aseptically, weighed (1g each), transferred to sterile tubes and homogenized with sterile 0.9% normal saline solution (1:1) and mixed on vortex. 10 fold serial dilutions of samples were made up to six dilutions and 0.1 ml of each dilution was poured and spread uniformly on Mc Conkey Lactose Agar (MLA) for E. coli and MRS for Lactobacillus. Plates were incubated at 37 ºC for 24 hours. Bacterial colonies were counted by pour plate method. The average number of colonies was multiplied by reciprocal of the dilution factor and expressed as log cfu/g of contents. The mean values of E. coli ranged 4.85 to 6.89 (log cfu/g) in treatment groups, there was significant (P<0.05) decrease in the mean values of E. coli count from 6.89 log cfu/g in negative control group T1 to 4.85 log cfu/g in treatment group T6 fed highest level of turmeric powder (1.0%). The mean values of E. coli (log cfu/g) decreased significantly (P<0.05) as the level of turmeric powder inclusion in the diet increased from 0.25 % to 1.0 %. The mean values of Lactobacillus ranged 5.48 to 7.17 (log cfu/g) in treatment groups, there was significant (P<0.05) increase in Lactobacillus sp. from 5.88 log cfu/g in T1 to 7.17 log cfu/g in treatment T6 fed highest level of turmeric powder (1.0%). The mean values of Lactobacillus sp. (log cfu/g) decreased significantly (P<0.05) as the level of turmeric powder inclusion in dietary feed increased from 0.25 % to 1.0 %. Thus, it can be concluded that dietary inclusion of turmeric powder shows a trend of improvement in gut micro flora environment.

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