The influence of the plant essentials oils on internal qualitative parameters and microbiological indicators of hens eggs content

Cieľom prace bolo sledovanie učinkov krmiv pre nosnice s pridavkom tymianovej a yzopovej silice v množstve 0.25ml . kg?1 na hmotnosť vajec, vaječnych bielkov a kvality žĺtka. V praci bola ďalej sledovanamikrobiologicka kvalita vajec po aplikacii esencialnych olejov do krmiva. Nosnice hybridu ISABrown (n = 72) boli nahodne rozdelene v deň vyliahnutia do troch skupin (n = 26) a kŕmene po dobu 41 tyždňov s rozdielnym druhom pridaneho esencialneho oleja. Vajcia nosnic boli zbierane pravidelne, v dennych intervaloch a raz mesačne (n = 30 v každej skupine) boli bezprostredne po odbere analyzovane. Hodnotena bola hmotnosť vaječneho bielka (g), obsah vaječneho bielka (%), index vaječneho bielka, Haughove jednotky (HU), hmotnosť vaječneho žĺtka (g), obsah vaječneho žĺtka (%), indexvaječneho žĺtka a farba žĺtka (°HLR). Z mikrobiologickych parametrov boli sledovane počty koliformních bakterii, počty buniek Escherichia coli, počty buniek rodu Enterococcus, Lactobacillus, celkovy počet 20 mikroorganizmov, počet mezofi lnych anaerobne sporulujucich mikroorganizmov a počet mikroskopickych hub. Štatisticky vyznamne rozdiely boli zistene medzi experimentalnymi skupinami a v skupines pridavkom tymianovej silice a kontrolnou skupinou v hmotnosti vaječneho bielka (P < 0,05). Podobne percento vaječnych bielkovin bolo štatisticky vyznamne ovplyvnene pridavkom tymianovej silice (P < 0.01). Vyššie hodnoty Haughovych jednotiek (HU) ukazali vyššiu kvalitu vaječnych bielkovinv experimentalnej skupine nosnic kŕmenych zmesou s tymianovou aj yzopovou silicou, ale rozdiely neboli v porovnani s kontrolnou skupinou štatisticky vyznamne (P > 0,05). V indexe vaječneho bielka a indexe hodnoty žĺtka neboli dosiahnute štatisticky vyznamne rozdiely po aplikacii eterickych olejov (P > 0,05). Percentualny podiel vaječneho žĺtka sa vyrazne znižil (P < 0,05) v experimentalnej skupines pridavkom tymianovej silice. Farba vaječneho žĺtka (° HLR) analyzovanych vajec v experimentalnej skupine obohatenych tymianov
Essential oils are aromatic oily liquids obtained from plant material (fl owers, buds, seeds, leaves,twigs, bark, herbs, wood, fruits and roots). Besides antibacterial properties, essential oils or their componentshave been shown to exhibit antiviral, antimycotic, antitoxigenic, antiparasitic, and insecticidalproperties. In this experiment the eff ects of supplementation of the diet for laying hens withthyme and hyssop essential oils on physical and microbiological egg parameters were studied. Hensof 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 diff ered in kind of essential oil supplemented. In the fi rst ex perimen tal group the feed mixture was supplemented with thyme essential oil addition 0.25ml . kg?1, inthe second one got hyssop essential oil the same dose of 0.25ml . kg?1. The results suggest that the supplementation of thyme essential oil into laying hens diet statistically signifi cantly increased egg albumenweight, egg albumen percentage portion (P < 0.05) and egg yolk colour (9.07a, 9.47b, 9.06a
P< 0.01), compared to the control group and decreased egg yolk percentage ratio. However, the most ofqualitative parameters of internal content egg were not with thyme and hyssop essential oils additionsignifi cantly infl uenced. Signifi cant diff erences in microbiological indicators were found among coliformsbacteria, enterococci, total number count (P < 0.001), lactobacilli and mesophilic sporulating aerobes bacteria (P < 0.05).hens, thyme essential oil, hyssop essential oil, egg albumen, egg yolk, microbiological quality.