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EFFECT OF SELECTED FEED ADDITIVES ON INTERNAL QUALITY PARAMETERS OF TABLE EGGS

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Author(s): Henrieta Arpášová | Miroslava Kačániová | Peter Haščík | Veronika Šidlová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 4;
Start page: 52;
Date: 2012;
Original page

Keywords: probiotics | oregano essential oil | sumac | propolis | pollen | egg quality

ABSTRACT
The aim of our experiment was to evaluate under experimental conditions the influence of probiotic preparation based on lactobacillus, oregano essential oil, sumac (Rhus coriaria), propolis and pollen on egg quality parameters of laying hens hybrid Lohman Brown. For housing hens (n ​​= 60) three storey enriched battery cage was used in which hens were divided in groups (n = 10). Total floor space given to one animal was 943.2 cm2. In the control group of hens complete feed mixtures without any additions were fed. In the first experimental group complete feed mixture was enriched with probiotic lactobacilli based preparation in a dose of 0.5 g.kg-1. In the second experimental group oregano essential oil was added to the feed mixture at a dose of 0.5 ml.kg-1. The third experimental group was enriched with 1 % concentration of sumac (Rhus coriaria). The fourth experimental group was enriched with 0.2 g of propolis extract per 1 kg of feed mixture and the fifth experimental group was supplemented by pollen extract of the same dose. All groups were fed ad libitum. Eggs quality indicators observed were egg weight (g), yolk percentage (%), yolk index, white percentage (%), whites index and Haugh units of whites (HJ). The results show that addition of probiotics positively, although not significantly, influenced the average egg weight. The addition of oregano oil and sumac insignificantly decreased egg weight (P>0.05), the values ​​of the other eggs quality indicators were comparable with the control group. Supplementation of feed mixture with propolis as well as phytobiotics insignificantly decreased egg weight, but its addition improved the internal quality parameters as the yolks and whites index, whose average values ​​were in this group, although not statistically significantly higher (P>0.05).  doi:10.5219/235 
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