Effect of adding lavender oil to laying quail diets on performance, egg quality, oxidative status, and fatty acid profile
2023
Özbilgin Abdullah | Kara KAnber
This study aims to investigate the effects of lavender essential oil on performance, egg quality parameters in quails, malon-dialdehyde (MDA) in fresh and stored (28 days at +4°C) eggs, and individual and total fatty acids. To this end, 100 femalequails (Coturnix coturnix Japonica) which were 5 weeks old with an average weight of 224 g were used. The study lasted45 days, including 10 days of introduction and 35 days of study. Quails were fed ad libitum with four different treatments.Four groups were formed as control groups (0g lavender essential oil/kg feed), Lav125 (125mg lavender essential oil/kgfeed), Lav250 (250mg lavender essential oil/kg feed), and Lav500 (500mg lavender essential oil/kg feed). There were fivesubgroups under each group and five quails in each subgroup. Feed consumption and egg weight parameters increased inLav500 group compared to the control group (p<0.05). The highest egg yield compared to the control group was determinedin Lav500 group (p>0.05), and the highest egg mass compared to the control group was determined in Lav125 group. Thehighest feed conversion ratio compared to the control group was in Lav250 group (p>0.05). In addition, egg white heightand Haugh Unit (HU) compared to the control group were the highest in Lav500 group (p<0.05). The MDA concentrationdecreased in Lav125 and Lav250 group in fresh and in Lav500 group in stored eggs (at +4C for 28 days) compared to thecontrol group (p<0.05). Omega 3 fatty acids in fresh and stored eggs were higher in lavender groups compared to the controlgroup (p<0.05). However, the concentration of omega 9 (oleic acid) fatty acid decreased in the lavender groups compared tothe control group (p<0.05). As a result, it was found that adding lavender essential oil to the diet leads to an increase in bodyweight, egg yield, egg mass, egg weight, egg white height, HU, omega 3 fatty acids, and a decrease in MDA concentration.
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Эту запись предоставил Sivas Cumhuriyet University
