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The Effect of Oregano Essential Oil and Pollen on Egg Production and Egg Yolk Qualitative Parameters

Author(s): Henrieta Arpášová | Miroslava Kačániová | Branislav Gálik

Journal: Lucrari Stiintifice : Zootehnie si Biotehnologii
ISSN 1841-9364

Volume: 46;
Issue: 1;
Start page: 12;
Date: 2013;
Original page

Keywords: egg production | egg yolk quality | oregano essential oil | pollen

Phytobiotics are defined as products derived from plants, which may have a beneficial effect on the gastrointestinal microflora of animals, performance and quality of animal products. In this experiment the effects of supplementation of the diet for laying hens with oregano essential oil and pollen extract addition on egg production and physical egg yolk parameters were studied. Hens of laying hybrid Hy-Line Brown (n=30) were randomly divided into 3 groups (n=10) and fed for 23 weeks with diets with oregano essential oil and pollen supplemented. In the control group hens received feed mixture with no additions. The diets in the first experimental groups was supplemented with 0.25 g/kg oregano essential oil. The feed for second experimental groups of birds consisted of basal diet supplemented with pollen extract of the same dose at 0.4 g/kg. Number of eggs per hen during the reporting period in order of the groups: 135.6, 136.7 and 138.5 units, at an average intensity of laying 90.4, 91.13 and 92.33%. The results suggest that the egg production, egg mass, egg weight and all of qualitative parameters of egg yolk (egg yolk weight (g), egg yolk index, egg yolk colour (°HLR) were not significantly influenced with oregano oil or pollen addition (P>0.05).
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