The Effects of Drinking Water Supplemented with Essential Oils on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens

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dc.contributor.authorKaradagoglu, Ozlem
dc.contributor.authorOzsoy, Bulent
dc.contributor.authorOlmez, Mukremin
dc.contributor.authorDurna Aydin, Ozlem
dc.contributor.authorSahin, Tarkan
dc.date.accessioned2024-09-18T20:16:41Z
dc.date.available2024-09-18T20:16:41Z
dc.date.issued2018
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipScientific Research Center of Kafkas University [2013-VF-68]en_US
dc.description.sponsorshipThe present study was supported by Scientific Research Center of Kafkas University (Protocol Number: 2013-VF-68).en_US
dc.identifier.doi10.26650/actavet.2018.410397
dc.identifier.endpage92en_US
dc.identifier.issn2618-639X
dc.identifier.issn2619-905X
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85074268487en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage85en_US
dc.identifier.urihttps://doi.org/10.26650/actavet.2018.410397
dc.identifier.urihttps://hdl.handle.net/20.500.12483/9690
dc.identifier.volume44en_US
dc.identifier.wosWOS:000460603700005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAvesen_US
dc.relation.ispartofActa Veterinaria Eurasiaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEgg qualityen_US
dc.subjectessential oilsen_US
dc.subjectlaying hensen_US
dc.subjectperformanceen_US
dc.subjectyolk fatty acidsen_US
dc.titleThe Effects of Drinking Water Supplemented with Essential Oils on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hensen_US
dc.typeArticleen_US

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