Improving Egg Production, Quality and Eggshell Hygiene by Supplementation of Sage (Salvia officinalis) and Lavender (Lavandula angustifolia) Essential Oils
Öz
ABSTRACT
Objective: This study was performed to evaluate the effects of sage (Salvia officinalis) and lavender (Lavandula angustifolia) essential oils (EO) supplementation into drinking water on egg production, quality and eggshell hygiene in laying hens.
Material and Methods: A total of 300 Nick Brown laying hens between 30 and 38 of age were used in a completely randomized design in three treatments and ten replicates. The treatments consisted of: control group, sage EO, lavender EO supplementation group. EOs were supplemented into drinking water (0.3 mL/L).
Results: A lower value of egg production, egg weight, egg mass and deteriorations in feed efficiency, eggshell breaking strength and thickness were observed in lavender EO group (P<0.05). However, the number of Total aerobic mesophilic bacteria, Coliform spp., and yeast and mold of eggshell was reduced by supplementation of sage and lavender EO, compared to the control group (P<0.001).
Conclusion: Current findings showed that the supplementation of sage EO could be effective for improving egg production, feed efficiency and eggshell strength; however lavender EO negatively affected the productivity compared to the control. A specific beneficial effect of both sage and lavender EOs observed for eggshell hygiene.
Keywords: Egg production, feed efficiency, eggshell breaking strength, Salvia officinalis, Lavandula angustifolia
Anahtar Kelimeler
Egg production, feed efficiency, eggshell breaking strength, Salvia officinalis, Lavandula angustifolia
Kaynakça
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