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    Effects of Different Levels of Essential Oil Mixed (Peppermint-Thyme-Anise Oil) Supplementation in the Drinking Water on the Growth Performance, Carcass Traits and Histologic Structure of Terminal Ileum in Quails
    (Kafkas Univ, Veteriner Fakultesi Dergisi, 2016) Karadagoglu, Ozlem; Onk, Kadir; Sahin, Tarkan; Bingol, Seyit Ali; Elmali, Dilek Aksu; Durna, Ozlem
    This study was conducted in order to define the effects of oregofarm (peppermint, thyme and anise oil) supplementation in the drinking water on the growth performance, carcass quality and histologic structure of terminal ileum in quails. A total of 348 Japanese quail chicks (Coturnix coturnix japonica) of both sexes were included in this study. They were divided into one control group and two experimental groups and each of them contained 116 Japanese quail chicks. Each group was further divided into four subgroups with 29 Japanese quail chicks. This study was finalized in six weeks. All groups were fed with basal diets and received fresh water during the experiment. The control group received non-supplemented water. The group 1 and 2 received 1.0 ml/5 L and 1.5 ml/5 L oil mixture, respectively. All experimental groups were fed with water and ad-libitum. As a result of the study, there were statistically significant differences between the feed consumption and efficiency (P<0.001) in the end of the three weeks. Similarly, there were also statistically significant differences between same parameters (P<0.01; 0.05) five weeks later. The body weights of quails were not significantly different from each other (P>0.05). At the end of the study, there were statistically differences in the warm and cold carcass parameters (P<0.05). Adding essential oil mixed were not affected on histological structure of terminal ileum (P>0.05). Conclusively, the supplementation of oregofarm (peppermint + thyme and anise oil) has no additional effect on quail performance.
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    The Effects of Drinking Water Supplemented with Essential Oils on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens
    (Aves, 2018) Karadagoglu, Ozlem; Ozsoy, Bulent; Olmez, Mukremin; Durna Aydin, Ozlem; Sahin, Tarkan
    This study was performed to examine the effect of different concentrations of an essential oil mixture (EOM) added to drinking water on growth performance, internal and external egg quality, and egg yolk fatty acid composition in laying hens. A total of 240 Brown Nick laying hens aged 20 weeks were used in this study. These hens were divided into one control and three treatment groups whose drinking water was supplemented with 0, 0.1, 0.2, and 0.3 ml/L of Oregofarm EOM. Oregofarm is a commercially available product containing peppermint, oregano, and anise oil. Each treatment group was further categorized into 10 subgroups, each consisting of 6 laying hens. The hens were fed basal rations for 16 weeks. For data collection and analysis, a 16-week period was divided into three time periods of 5 weeks. The weights of 25- to 30- and 35-week eggs were recorded weekly. In the groups whose drinking water was supplemented with the EOM, there was a significant improvement in egg production (EP) (p<0.001), weekly egg weights during the entire study period (p<0.001), and feed conversion ratio (p<0.05). Furthermore, egg shell thickness and yolk height were significantly increased (p<0.05) at week 35. The Haugh unit was also significantly improved (p<0.05) at weeks 25 and 30. However, feed intake and body weight were not affected by the treatment (p>0.05). The levels of saturated fatty acids were decreased, whereas the levels of polyunsaturated fatty acids increased with EOM supplementation, although the differences were not statistically significant (p>0.05). Therefore, based on the beneficial effects of supplementing drinking water with different concentrations of EOM on egg weight, egg production, feed conversion ratio, and egg yolk fatty acid compositions, it is suggested that EOM can be safely added at concentrations of up to 0.3 ml/L (i.e., the levels used in this study) to drinking water for laying hens.
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    The role of yeast culture (Saccharomyces cerevisiae) on performance, egg yolk fatty acid composition, and fecal microflora of laying hens
    (Revista Brasileira Zootecnia Brazilian Journal Animal Sci, 2018) Ozsoy, Bulent; Karadagoglu, Ozlem; Yakan, Akin; Onk, Kadir; Celik, Elif; Sahin, Tarkan
    This study investigated the effects of different levels (0.05, 0.1, and 0.2%) of yeast culture supplementation on body weight, feed intake, feed conversion ratio, egg production, egg weight, egg quality traits, egg yolk fatty acid composition, and microbiological flora in feces. A total of 240 laying hens at 18-19 weeks of age were divided into four groups and fed a basal diet containing 2750 kcal/kg metabolizable energy and 16% crude protein for 16 weeks. The basal diet was supplemented with 0.05, 0.1, and 0.2% commercial yeast culture product obtained from Saccharomyces cerevisiae. The different levels of yeast culture supplementation to the diets did not statistically affect body weight change among the treatments. However, feed intake was lowest in the group fed 0.2% of yeast culture. The highest egg weights were obtained from the groups fed 0.1 and 0.2% yeast culture, when compared with control group. Regarding fatty acid composition, linolenic acid (C18:2 n6) was lowest in the group fed 0.2% yeast culture. However, yeast culture supplementation to the diet did not alter the microbial flora. Yeast culture (S. cerevisiae) supplementation to the diet of laying hens is beneficial for increasing feed intake and egg weight of laying hens without affecting the microbial flora in their digestive system.