Author/Authors :
abdur rahman, . afyon kocatepe university - faculty of veterinary medicine - department of animal nutrition and nutritional diseases, TURKEY , gultepe, eyup eren afyon kocatepe university - faculty of veterinary medicine - department of animal nutrition and nutritional diseases, TURKEY , uyarlar, cangir afyon kocatepe university - faculty of veterinary medicine - department of animal nutrition and nutritional diseases, TURKEY , cetingul, ibrahim sadi afyon kocatepe university - faculty of veterinary medicine - department of animal nutrition and nutritional diseases, TURKEY , iqbal, aamir afyon kocatepe university - faculty of veterinary medicine - department of animal nutrition and nutritional diseases, TURKEY , bayram, ismail afyon kocatepe university - faculty of veterinary medicine - department of animal nutrition and nutritional diseases, TURKEY
Title Of Article :
Effect of Mentha Piperita (Peppermint) Extract and its Juice on Egg Quality Traits during Different Storage Time in Laying Hens
Abstract :
Much focus has been given on the use of herbs and herbal products to improve performance and to some extent the quality in freshly laid eggs but limited data are available regarding the impact of herbs on storage quality of eggs. The present study was designed to evaluate the effect of Mentha Piperita oil and mentha juice in feed and drinking water respectively, on egg quality traits in laying hens at different storage intervals. A total of 252 Babcock laying hens were divided into 7 groups and each group was further divided into 4 subgroups having 9 hens in each. Group A served as a control. Group A was fed basal diet without any supplementation. Group B, C and D were offered diets supplemented with mentha extract @ 50, 100 and 200 mg/kg of feed while groups E, F and G diets were having same doses of mentha juice in drinking water. At the end of the study (56 days), a total of 252 eggs (36 eggs from each group) were collected randomly. 84 eggs were analyzed at zero day of storage while other eggs were stored at 4°C temperature. Among these eggs, 84 were analyzed after 15 days and remaining 84 after 30 days of storage. The results revealed that egg quality traits like egg shell breaking strength (ESBS), yolk color (YC), haugh unit (HU) and egg weight showed non-significant difference (P 0.05) among all the groups at different storage intervals.
NaturalLanguageKeyword :
Egg Quality , Mentha piperita , Haugh unit , Yolk color , Egg shell breaking strength
JournalTitle :
Kocatepe Veterinary Journal
