EFFECT OF THYME ESSENTIAL OIL ADDITION ON PHYSICAL AND MICROBIOLOGICAL QUALITY OF TABLE EGGS

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Special issue 1 – part A 2013, vol. 2, special issue 1 part A
pages: 1092-1106
Article type: Food Sciences of Food Sciences
Abstract: Essentialoils areintensivefragrant, oilyliquidsubstances containedindifferent parts of theplant. Their function is based on organoleptic effect and stimulation of organism to the production of digestive juices. Result is ahigherdigestibilityandabsorption of nutirents. Besides antibacterial properties, essential oils or their components have been shown to exhibit antiviral,antimycotic, antitoxigenic, antiparasitic, and insecticidal properties. In this experiment the effects of supplementation of the diet for laying hens with thyme essential oils on physical and microbiological egg parameters were studied.Hens of laying hybrid Hy-Line Brown (n=30) were randomly divided into 3 groups (n=10) and fed for 23 weeks on diets with thyme essential oil supplemented. In the first experimental group the feed mixture was supplemented with thyme essential oil addition in a dose 0.5 g/kg, in the second one some essential oil in a dose 1g/kg. The results suggest that all of qualitative parameters of egg internal content (yolk weight (g), yolk index, percentage portion egg yolk (%), yolk index, yolk colour (°HLR), albumen weight (g), percentage portion of albumen (%), Haugh Units (HU), albumen index) were with thyme essential oil addition insignificantly influenced (P>0.05). The number of coliforms, enterococci, fungi and yeasts decreased with increasing dose of oil. The number of lactobacilli was zero in all groups.
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