The influence of the plant essential oils on internal qualitative parameters and microbiological indicators of hens eggs content
2010
Arpasova, H.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Hydinarstva a Malych Hospodarskych Zvierat | Angelovicova, M.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Hygieny a Bezpecnosti Potravin | Kacaniova, M.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Mikrobiologie | Hascik, P.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Hodnotenia a Spracovania Zivocisnych Produktov | Mellen, M.,Ministerstvo Podohospodarstva Slovenskej Republiky, Bratislava (Slovak Republic) | Cubon, J.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Katedra Hodnotenia a Spracovania Zivocisnych Produktov | Kracmar, S.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Biochemie a Analyzy Potravin
Hens of laying hybrid ISA Brown (n = 72) were randomly divided at the day of hatching into 3 groups (n = 26) and fed for 41 weeks on diets which differed in kind of essential oil supplemented. The first experimental group was supplemented with thyme essential oil (0.25 mL/ kg), the second group got hyssop essential oil (0.25 mL / kg). The results suggest that the supplementation of thyme essential oil significantly increased egg albumen weight, egg albumen percentage portion and egg yolk colour, and decreased egg yolk percentage ratio. Significant differences in microbiological indicators were found among coliforms bacteria, enterococci, total number counts, lactobacilli and mesophilic sporulating aerobic bacteria.
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