Effects of Sage (Salvia Officinalis), Thyme (Thymbra Spicata), Mentha (Menthae Piperitae) Extracts and Vitamin E Supplementation at Different Levels Into Diets of Hens on Performance, Egg Quality and Yolk Tbars Values

Abstract

This experiment was conducted to investigate the effects of sage, thyme, mentha extracts and vitamin E supplementation at different levels into diets of hens on performance egg qualty traits and the contents of cholesterol and triglyceride in yolk and serum. A total of 216 Lohmann white layers, 36 weeks of age, were randomly allocated three tier battery cages, each having 6 replicate cages as subgroups, comprising of four hens. Experimental treatments were applied two factors (4x3) plot design. The first factor consist of sage, thyme, mentha and vitamin E groups, the second factor was three different levels ( ppm 0, 150 and 300) of these plant extracts and vitamin E. While the experimental groups did not affect egg weight, feed conversion rate, shape index, shell tickness, yolk colour, albumen index and Haugh unit, but They increased egg production, shell weight, shell stiffness (P<0.01) and decrased cracked egg rate (P<0.01). Also, extract and vitamin E supplementation increased the content of serum cholesterol compared to level of 0 ppm (P<0.05). The extract and vitamin E supplementation reduced the values of TBARS in egg stored at 21 and 42 days (P<0.01). In conslusion, sage and thyme from aromatic plant extracts used as alternative to antioxidants had possitive effects on some performance and egg quality parameters and can be used instead of vitamin E as preventing lipid oxidation. Also, high level of these extracts (300 ppm) can be used as a hipocholesterolemic agent in layers.

Keywords

• Layer
• plant extract
• performance
• egg quality
• antioxidant

Yumurtacı Tavuk Rasyonlarına De÷Lúik Oranlarda Katılan Adaçayı (Salvia officinalis), Kekik (Thymbra spicata), Nane (Menthae piperitae) EkstraktlarÕøle Vitamin E’ nin Performans, Yumurta Kalitesi ve Yumurta Sarısı TBARS Değerleri Üzerine Etkileri

Öz

Bu çalışma yumurtacı tavuk rasyonlarına farklı seviyelerde ilave edilen adaçayı, kekik, nane ekstraktları ve vitamin E'nin performans, yumurta kalitesi, yumurta sarısı ile serum kolesterolü ve trigliserid içerikleri üzerine etkilerini incelemek amacıyla yürütülmüştür. Araştırmada, 36 haftalık yaşta toplam 216 adet Lohman beyaz yumurtacı tavuk kullanılmış ve her kafes gözünde dört hayvan bulunacak ve altı tekerrürlü olacak şekilde üç katlı batarya tipi kafeslere şansa bağlı olarak dağıtılmıştır. Araştırma iki faktörlü (4x3) deneme planına göre yürütülmüştür. Birinci faktörü; kekik, adaçayı, nane ekstraktları ve vitamin E olmak üzere dört grup, ikinci faktörü ise bu bitki eskstraktları ve vitamin E'nin üç farklı seviyesi (0, 150 ve 300 ppm) oluşturmuştur. Rasyona farklı seviyelerde adaçayı, kekik, nane ekstraktı ve vitamin E ilavesi yumurta ağırlığını, yemden yararlanma katsayısını, şekil indeksini, kabuk kalınlığını, sarı rengini, ak indeksi ve Haugh birimini etkilemezken, yumurta verimini, kabuk ağırlığını ve kırılma mukavemetini önemli derecede artırmış (P < 0.01), hasarlı yumurta oranını ise düşürmüştür (P < 0.01). Rasyona ekstrakt ve vitamin E ilavesi serum kolesterol içeriğini 0 ppm seviyesine göre artırmıştır (P < 0.05). Rasyona bitkisel ekstrakt vitamin E ilavesi 21 ve 42 gün depolanan yumurtalarda Thiobarbituric acid reactive substans (TBARS) oluşumunu önemli derecede yavaşlatmıştır (P < 0.01). Sonuç olarak, aromatik bitki ekstraktlarından adaçayı ve kekik ektraktlarının bazı performans ve kalite parametreleri üzerine olumlu etkilerinin olduğu, antioksidan olan vitamin E yerine lipid oksidasyonunu önleyici olarak kullanılabilecekleri, kolesterol düşürücü ajan olarak yumurtacı tavuk rasyonlarına 300 ppm düzeyinde ilave edilebilecekleri söylenebilir.

Anahtar Kelimeler

• Yumurtac tavuk
• bitki ekstrakt
• performans
• yumurta kalitesi
• antioksidan

Kaynakça

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