Effect of herbal mixture supplementation to fish oiled layer diets on lipid oxidation of egg yolk, hen performance and egg quality

Abstract

In this study, the effects of a specific herbal mixture as a feed additive in layer diets which are enriched with omega-3 fatty acids by fish oil on egg yolk lipid oxidation, hen performance and egg quality were investigated. A total of 140 Lohmann white 34 week old hens were divided into four groups and the study was carried out 16 weeks. Negative control diet was not included supplemental oil, herbal mixture and synthetic antioxidant (NC); fish oiled control diet (FOC) was involved fish oil (1.5 %) and soy oil (1.5 %) but herbal mixture and synthetic antioxidants free; herbal mixture diet was formulated as of FOC diet + herbal mixture [Origanum Vulgare (dried leaf), Thymus Vulgaris (dried leaf), Thyme Oil, Origanum Oil, Garlic Oil, Anise Oil and Fennel Oil] (FOHM) and synthetic antioxidant diet (FOSA) was prepared with FOC diet + synthetic antioxidants ( ethoxyquine, butylhydroxitoluene, butylhydroxianisole and citric acid). Egg production, feed conversion ratio, feed consumption egg weight, eggshell breaking strength and haugh unit were not affected by the dietary treatments. There were no significant differences between egg yolk MDA values of NC and FOC until 42th storage day (+4oC ) but MDA values in egg yolk of FOC was higher(p<0.05) than NC’s after 42th storage day. Addition of herbal mixture and synthetic antioxidant separately to FOC’ diet reduced egg yolk MDA values during 56 days storage period even if it is in the first day (p<0.05). According to these data, addition of herbal mixtures to fish oiled layer diets instead of synthetic antioxidants can be a natural method to prevent egg yolk from oxidation

Keywords

• Antioxidant
• egg yolk
• fish oil
• herbal product
• oxidation

Balık yağı içeren yumurta tavuğu rasyonlarına bitkisel karışım katkısının yumurta sarısı oksidasyonuve yumurta verimi üzerine etkileri

Abstract

Bu çalışmada, balık yağı ile omega-3 yağ asitlerince zenginleştirilmiş yumurta tavuğu yemlerinde yem katkı maddesi olarak kullanılan bir bitkisel karışımın yumurta sarısı lipit oksidasyonu, yumurta verimi ve yumurta kalitesi üzerine etkileri incelendi. Deneme süresi 16 hafta olan çalışmada, 34 haftalık yaşta 140 adet beyaz Lohmann yumurtacı tavuk 4 gruba ayrıldı. Negatif kontrol (NC) rasyonuna ilave yağ, bitkisel karışım ve sentetik antioksidan katılmadı. Kontrol rasyonuna (FOC) ise balık yağı (%1.5) ve soya yağı (%1.5) katkısı yapıldı. Deneme rasyonlarından biri (FOHM) balık yağlı kontrol grubunun (FOC) rasyonuna %0.5 bitkisel karışım (kurutulmuş Origanum vulgare ve Thymus vulgaris, kekik yağı, oregano yağı, sarımsak yağı, anason yağı ve rezene yağı), diğeri (FOSA) ise FOC rasyonuna %0.5 sentetik antioksidan karışımı (ethoxyquine, butylhydroxitoluene, butylhydroxianisole ve sitrik asit) ilave edilerek hazırlandı. Yumurta verimi, yumurta ağırlığı, yemden yararlanma, yem tüketimi, kabuk kırılma direnci ve haugh birimi yeme katılan bitkisel karışım ile sentetik antioksidandan etkilenmedi (p>0.05). Balık yağlı (FOC) ve yağsız (NC) kontrol gruplarının yumurta sarısı MDA değerleri arasında depolamanın (+4oC ) 42. gününe kadar önemli farklılık bulunmadı, ancak depolamanın 56. gününde FOC’ un yumurta sarısı MDA değeri NC’ un değerinden yüksekti (p<0.05). Balık yağlı kontrol grubu yemine sentetik antioksidan ve bitkisel karışımın ayrı ayrı katılması depolamanın 1. gününden 56. gününe kadar yumurta sarısı MDA değerlerini düşürdü (p<0.05). Bu verilere göre, balık yağlı yumurta tavuğu rasyonlarına sentetik antioksidan yerine bitkisel karışım katkısı, yumurta sarısını depolamada oluşacak oksidasyondan korumak için daha doğal bir yöntem olabilir

Keywords

• Antioksidan
• balık yağı
• bitkisel ürün
• oksidasyon
• yumurta sarısı

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