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THE INFLUENCE OF OREGANO ESSENTIAL OIL AND BEE PRODUCTS ON QUALITATIVE PARAMETERS AND MICROBIOLOGICAL INDICATORS OF TABLE EGGS CONTENT

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Author(s): Henrieta Arpášová | Miroslava Kačániová | Peter Haščík | Juraj Čuboň | Martina Fikselová

Journal: Journal of Microbiology, Biotechnology and Food Sciences
ISSN 1338-5178

Volume: 2;
Issue: Special issue;
Start page: 1107;
Date: 2013;
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Keywords: oregano essential oil | propolis | pollen | table egg | physical quality | micobiological quality

ABSTRACT
Phytobiotics are a new group of natural products. They 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, propolis and pollen extract addition on physical and microbiological egg parameters were studied. Hens of laying hybrid Hy-Line Brown (n=40) were randomly divided into 4 groups (n=10) and fed for 23 weeks with diets with oregano essential oiland propolis or pollen supplemented. In the control group hens received feed mixture with no additions. The diets in the first experimental groups was supplemented with 0.5 g/kg oregano essential oil. The feed for second and third experimental groups of birds consisted of basal diet supplemented with propolis extract and pollen extract of the same dose at 0.5 g/kg. The results suggest that the most of qualitative parameters of egg internal content were not significantly influenced with oregano oil or bee products addition (P>0.05). A statistically significant differencein favor of the experimental groups compared with the control group was observed in two indicators of albumen quality. In the index of albumen and in the Haugh Units was significantly higher difference in favor of the experimental group with addition of oregano essential oilat a dose of0.5 g/kg and in the group with pollen supplement (P
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