An investigation on the supplementation of rosemary volatile oil to the laying quail diets

Year 2022, Volume: 69 Issue: 1, 17 - 23, 01.01.2022

Gülay Deniz Mukaddes Merve Efil Şerife Şule Cengiz Kerem Atamay Bahadır Anar

https://doi.org/10.33988/auvfd.792652

Cited By: 5

Abstract

The purpose of the current study was to detect the effects of different levels of rosemary volatile oil (VO) supplemented to laying quail diets on performance, egg quality parameters, and egg yolk oxidative stability. In this study, a total of 105 laying quails (Coturnix coturnix Pharaoh) at the age of 6 weeks were used and 3 main groups were formed, each containing 35 quails. Also, each main group was separated into 5 replicates containing an equal number of quails. Quails were fed a control diet without rosemary VO or diets which were containing at different levels (200 or 400 mg/kg) of rosemary VO supplemented to the control diet. At the end of the study, which was continued for a total of 56 days, no significant difference was found in the feed intake, feed efficiency and egg weights among the control and experimental groups. The supplementation of rosemary VO at the levels of 200 and 400 mg/kg to the diets caused an increase in quails' egg production (P<0.01). However, there was no effect on the exterior and interior egg quality parameters. A significant decrease in malondialdehyde (MDA) levels in egg yolk were observed with both levels of rosemary VO at storage (+4 0C) for 7 (P<0.001) and 28 (P<0.01) days. Considering these data, it was concluded that rosemary VO can be supplemented to laying quail diets as a natural antioxidant without negatively affecting performance and egg quality parameters.

Keywords

Antioxidant, egg quality, laying quail, malondialdehyde, rosemary volatile oil

Biberiye Uçucu Yağının Yumurtacı Bıldırcın Rasyonlarına İlave Edilmesi Üzerine Bir Araştırma

Abstract

Bu çalışmanın amacı, yumurtacı bıldırcın rasyonlarına farklı düzeylerde ilave edilen biberiye uçucu yağının performans, yumurta kalite parametreleri ve yumurta sarısının oksidatif stabilitesi üzerindeki etkilerini belirlemekti. Araştırmada, 6 haftalık toplam 105 yumurtacı bıldırcın (Coturnix coturnix Pharaoh) kullanılmış ve her biri 35 hayvan içeren 3 ana grup oluşturulmuştur. Ayrıca, her ana grup eşit sayıda bıldırcından oluşan 5 tekrar grubana ayrılmıştır. Bıldırcınlar, biberiye uçucu yağı içermeyen kontrol rasyonu veya kontrol rasyonuna ilaveten biberiye uçucu yağının farklı düzeylerini (200 veya 400 mg /kg) içeren deneme rasyonları ile beslenmiştir. Toplam 56 gün sürdürülen araştırmanın sonunda, kontrol ve deneme gruplarının yem tüketimi, yemden yararlanma ve yumurta ağırlıklarında önemli bir fark bulunmamıştır. Biberiye uçucu yağının rasyona 200 ve 400 mg /kg düzeylerinde ilave edildiği deneme gruplarının yumurta üretiminde artış (p<0.01) saptanmıştır. Yumurtaların buzdolabında depolanmasının 7. (p <0.001) ve 28. (p <0.01) günlerinde, biberiye uçucu yağının her iki dozu da yumurta sarısı malondialdehit seviyelerinde önemli bir düşüşe yol açmıştır. Bu veriler göz önüne alınarak; biberiye uçucu yağının bıldırcınların performans ve yumurta kalite parametrelerini olumsuz etkilemeksizin, rasyonlara doğal bir antioksidan olarak ilave edilebileceği sonucuna varılmıştır.

Keywords

Antioksidan, biberiye, malondialdehit, yumurtacı bıldırcın, yumurta kalitesi

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