Comparison of the Effects of Thyme and Oregano on Egg Quality in Laying Japanese Quail

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1 J. Bsi. Appl. Si. Res., 1(11) , , TextRo Pulition ISSN Journl of Bsi n Applie Sientifi Reserh Comprison of the Effets of Thyme n Oregno on Egg Qulity in Lying Jpnese Quil Hi. Aghm. Shhryr* 1, Vhi. Gholipoor 1, Yhy. Erhimnezh 1, Hsn. Monirifr 2 1 Deprtment of Animl Siene, Shstr rnh, Islmi Az University Shstr, Irn 2 Animl Siene n Nturl Soures Reserh Center, Est Azryjn, Irn ABSTRACT The im of this stuy ws to ompre fets of thyme n oregno on egg qulity in lying Jpnese quil. 420 quils were fee in ompletely rnom esign y 7 tretments n 4 replitions (every replition involves 12 femle n 3 mle quils) y following rtion for 45 ys: 1)ontrol iet (without thyme n oregno), 2)ontrol iet + thyme 1.5%, 3)ontrol iet + thyme 3%, 4)ontrol iet + thyme 4.5%, 5)ontrol iet + oregno 1.5%, 6)ontrol iet + oregno 3%, 7)ontrol iet + oregno 4.5%. The proue eggs n their verge weight, fee intke, egg msses, egg weight n eggs qulity were mesure of the en of two weeks (y of 15) in the 3 onseutive perios thn en of the experiment. Results showe tht ifferent thyme n oregno levels h no signifint fets on fee intke, egg whites, shell perentge n egg shell thikness. While, thyme n oregno 1.5% showe signifint positive fets on egg weight, egg msses, egg yolk perentge n lumen to yolk rtio. Also, the most prominent yolk olor relte to tretment with oregno 4.5% n from HUG n IQU units perspetive ontrol tretment showe the highest vlue. KEY WORDS: thyme, oregno, eggs qulity, lying Jpnese quil. INTRODUCTION Poultry helth is onsiere importnt euse of enhning proution of poultry. Tste, Vitmins n other nutrients in poultry egg re min elements of nutrition (Frekhoy n et l., 1994).Intestine iseses ffet on humn nutrition euse of sie fets on proution performne, mortlity, poultry helth prouts s min onerns of poultry inustry (Dhi n et l., 2006). Consumption of ntiiotis in stimulting grows hs een ommon for 5 ees euse of positive fet on lne of miroil popultion n prevention of isese using teri (Ptterson n Bork holer. 2003). The result of reserh shows tht resiues of ntiiotis in poultry rsses use resistnt strins n prevent tretment of isuses. So it is reommene tht not use foo itives in livestok n poultry fee (frkhoy n et l., 1994). For oing so, orgni is, plnt extrts, proiotis, enzymes n perryiotis in poultry iets s replement of ntiiotis were experimente (Thomke n Elwinger. 1998). Beuse of hving ntiteril n ntioxint properties plnt extrt re use tritionlly for tretment n ontrol of some isuses (Crig. 1999). Herl plnts like thyme n oregno stimulte igestive enzymes suh s mylse, protese n lipse, result improve igestiility of iets (sfikn n et l., 2006). Thyme n entol in thyme n oregno le to using these plnts s isinfetnts n improve igestion n sorption liote fmily inreses intestine length n epth n with of the villi of the intestines n opportunity for sorption of nutrients (Aliek n et l., 2003). Gezntofils re nturl pigments tht use formtion of pigments in yolk n rkling them (frkhoy n t l., 1994). Internl egg qulity is frequently ssesse y mesurements of the height of the inner thik lumen or funtion of this, suh s the Hugh unit sore (HU), whih ereses with eresing egg freshness. Mjor influenes on lumen qulity re the strin, ge n nutrition of lying hen, egg shell qulity, storge time n onitions (Silversies n Sott, 2001). In other ses the egg yolk to lumen rtio is importnt. Ftors suh s the rtio of totl ry mtter of egg white n yolk to lumen n yolk ry mtter ontent, nutrition, size n ge of hiken eggs, tkes fet (Ahn n et l., 1999). An egg 11 perent ft y 3335% in yolk in unsturte ftty is n ul n is sensitive to oxition n spoilge n use peroxition, hnging oor, olor, tissue, reution of nutrients n toxi omintion tht neessitte ntioxints (yng n Chen. 2001). Thyme n oregno re from lite fmily n herl plnts y property of ntioxints, egg proution, egg qulity tht prevent foo spoilge (Zeyyi n Teymouri. 2006). Although sientifi *Corresponing Author:Hi Aghm Shhryr, Shstr rnh, Islmi Az University, Shestr, Estern Azerijn Provine, Irn. Emil: h_shhryr@yhoo.om Tel:

2 Shhryr et l., 2011 reports inite positive fets of these itives on improvement of performne n reution of proution ost ut them re few reserh on fet of these plnts on Jpnese quil performne so, Comprison of the fets of thyme n oregno on egg qulity in lying Jpnese quil ws onute. MATERIALS AND METHODS In this reserh 420 three month Jpnese quils were experimente in ompletely rnomize esign with 7 tretments n 4 replitions (every replition with 12 femle quils n 3 mle quils) in 28 experimentl units for 45 ys in the sme environment. Experimentl tretments inlues:1)ontrol iet (without thyme n oregno), 2)ontrol iet + thyme 1.5%, 3)ontrol iet + thyme 3%, 4)ontrol iet + thyme 4.5%, 5)ontrol iet + oregno 1.5%, 6)ontrol iet + oregno 3%, 7)ontrol iet + oregno 4.5%, were set oring to (NRC, 1994) (Tle 1). Require mount of the plnts ws like n lulte in iets n the plnts n other ingreients were mixe. The onition of the experiment ws the sme. Exposure progrm ws onute s 16 hours light n 8 hours rkness n temperture ws ontrolle y n night, ll quils esse to wter n rtion. Proue eggs n their verge weight were mesure ily n onsume fee; egg weight; egg msses n egg qulity were mesure in y of 15 th. At the en of two weeks two eggs tht those lose to the verge weight, egg weight h repete were selete n egg weight, yolk perentge, lumin perentge n shell perentge were mesure y igitl sle y sensitivity of Egg msses were etermine. Shell thikness y the thikness guge y 0.01mm n yolk olor y yolk olorimeter were mesure, for lultion of HUG n IQU units; t first lumen height ws etermine y Spirometer or ltimeter n then lulte y: HUG = 1001og (height (mm) egg weight (g) 0/37 ) IQU = 1001og (height (mm) egg weight (g) ) The te ws nlyze in ompletely rnomize esign y SAS (9) n for omprison of verge Dunn multiple rnge test ws use (Vlize n Moghm. 2004). Tle. 1: Composition of the experimentl lying Jpnese quil sl iet n lulte nlysis. Ingreients ontrol thyme thyme 3% thyme oregno oregno 3% oregno 1.5% 4.5% 1.5% 4.5% Yellow orn Soyen mel (%44) Vegetle oil Thyme Oregno Oyster Power Di Clium phosphte Lysine DlMethionine Vitmins mixture* Minerls mixture* NCl Totl Clulte nlysis: Crue Protein Metolism Energy (kl/kg iet) Ether extrt Cru fier Avile phosphorus lum Lyine Mthionine + Cystine Eh 3 kg of Vitmins n Minerls mixture* ontins: Vit. A10000,000 IU; Vit. D3 2000,000 IU ; Vit. E 10,000 mg ; Vit. k mg ; Vit. B mg; Vit. B mg ; Vit. B mg ;Vit. B12 10 mg; Pntotheni i 10,000 mg; Niin 30,000 mg; Foli i 1000 mg; Biotin 50 mg; Choline 300,000 mg;mngnese 60,000 mg; Zin 50,000 mg; Copper 10,000 mg; Iron 30,000mg; Ioine 1000 mg; Selenium 100 mg; Colt 100 mg ; CCO3 to 3,000 gm. 2064

3 J. Bsi. Appl. Si. Res., 1(11) , 2011 RESULTS The result of performne of lying Jpnese quil is summrize in tles 2. There ws no signifint ifferent in fee intke (p>0.05) mong groups. Out there is signifint ifferent in time n the fet of time on tretment (p<0.001). Dt shows tht tretment with thyme 4.5% in y of 45 h the highest onsumption n h the lowest onsumption in y of 15 th. Oregno 1.5% in y of 30 th showe the highest egg mss (Tle. 2). In thyme1.5% n oregno 1.5% groups inrese egg weight in y 45 th. (Tles. 3). Tles 5 shows the fets of experimentl iets on egg qulity. Thyme n oregno h no signifint fet on perentge of egg whites n shell thikness. The highest yolk perentge is in tretment involving thyme 3% in y of 15 th. Perentge of shell h no signifint fet. There ws meningful n signifint ifferent mong groups the groups h the highest shell perentge in y 45 th (Tle.6). Thyme 1.5% group in y 15 th h the highest lumen to yolk rtio. In HUG n IQU units ontrol group showe the highest vlue in y of 15 th n groups with oregno 3% n 4.5% h the lowest mount. Oregno improves yolk inex y highest vlue in group with 4.5% of oregno (Tle.5). Tle. 2: Effet of experimentl iets on performne in lying Jpnese quil Tretment Oregno %1.5 Oregno %3 Oregno %4.5 P.vlue Fee intke (gr) Egg mss Tle. 3: Effet of time on performne in lying Jpnese quil Time Dy 15 Dy 30 Dy 45 P.vlue Fee intke (gr) Egg mss Egg weight (gr) Egg weight (gr) Tle. 4: Intertion of experimentl iets n time on performne lying Jpnese quil Time Tretment Fee intke (gr) Egg weight (gr) gh Dy 15 g gh i Oregno %1.5 gh Oregno %3 ghi Oregno %4.5 ghi Dy Oregno % Oregno % Oregno %4.5 f Dy / Oregno % Oregno % Oregno % P.vlue In eh olumn, verges with ifferent letters hve signifint ifferene (P<0.05). Egg mss lmnopq 6.53 lmnopqr 6.50 s 5.41 nopqr 5.89 ghijklm 7.17 nopqr 5.99 lmno g 8.07 e 8.34 ghijk gh 7.99 lmnop ghi 7.95 hijklmn 6.71 ghi ghikl

4 Shhryr et l., 2011 Tle. 5: Effet of ifferent levels of thyme n oregno on egg qulity lying Jpnese quil Tretment lqu Hug Thikness (mm) Alumn to yolk rtio %Shell Yolk % Alumen % Oregno % Oregno % Oregno % P.vlue In eh olumn, verges with ifferent letters hve signifint ifferene (P<0.05). Yolk olor (nep) e Tle. 6: Effet of time of ietry thyme n oregno on egg qulity lying Jpnese quil Time Dy 15 Dy 30 Dy 45 P.vlue lqu Hug Thikness (mm) Alumn / yolk rtio Shell % Yolk % Alumen % Yolk olor (nep) Tle. 7: Intertion of experimentl iets n time on egg qulity lying Jpnese quil Time Tretment Hug lqu Thikness (mm) Alumn to yolk rtio Shell % Yolk % / Dy / / Oregno % g Oregno%3 e Oregno % Contro hi Dy g g Oregno %1.5 e fgh Oregno% j Oregno % gh Dy e /14 Oregno % e Oregno%3 f i Oregno % ghi P.vlue 0< In eh olumn, verges with ifferent letters hve signifint ifferene (P<0.05). DISCUSSION Alumen % Yolk olor (nep) / Signifint egg mss n weight euse of onsumption of oregno n thyme n e result of improve igestion n sorption of igestive n generl helth of igestive system. Oregno h the highest fet y hving isinfetnt of mentol (Aklik n et l., 2003). Mentol inreses igestion of nutrients y isinfetion of igestive system n reution of miroes n enhnement of orgns venertions tht improve over ll performne. Fee intke is inrese y enhnement of experiment time euse of hnging environments onition n reution of slon temperture in the winter (Aky n et l., 2007). 2066

5 J. Bsi. Appl. Si. Res., 1(11) , 2011 Inrese of yolk perentge in group with thyme 3% is result of inrese in egg weight. Perentge of yolk formtion epens on nutrients intke. Thyme inreses igestion n ruption of nutrients euse of hving mentol (Alkik n et l., 2003). The highest perentge of shell ws otine in y of 45 th sine there is iret reltionship etween egg weight n shell (Ghsemi n et l., 2010). Signifint yolk olor inex in groups with oregno is result of trnsferring pigments like gezntofil in to eggs seiment in yolk n s result hnge of olor. Consumption of iets with rotonois n gezntofils use rkling of yolk (Mitsopoulos n et l., 2008). Froto oligoshries in herl plnts stimulte stomh n intestine muous enzymes tht le to improve igestiility n ileum sorption n inrese pigments sorption (Nokht n Mehmnnvz. 2010). Aoring to this ft tht lumen n yolk rtio epens on weight n yolk weight then is signifint, so, ifferene mong tretments group with lowest yolk perentge showe highest lumen to yolk rtio (Rovn n et l., 2008). High Hug n Iqu units in ontrol tretment re result of iluents property of thyme n oregno. Egg whites re muh thinner thn its Hug unit woul e erese (Zhnvelok n Zhiriestol. 2003). Conlusion The result shows tht ifferent level of thyme n oregno h no signifint fet on fee onsumption, egg white perentge, egg shell perentge n thikness. While onsumption of these plnts (oregno n thyme) in 1.5% showe signifint n positive fet on egg weight, mss n lumen to yolk rtio. Tretment with 4.5% of oregno h rk yolk, n ontrol group showe highest HUG n IQU units. REFERENCES 1. Ahn, D. U., L. Sell, C. Jo, M. Chmruspollert, n M. Jfery Effet of ietry onjugte linolei i on the qulity hrteristis of hiken eggs uring rrigerte storge. Poult. Si. 78: Aky, D.E., R.M. Hillmn, K. Amovi, n T. Cross The fets of hers n their ssoite essentil oils on leying hens performne. Poultry Si. 48: Aliek, A., M. Bozkurt n M. Cuk The fet of n essentil oil omintion erive from selete hers growing wil in Tukey on roiler performne. South Afrin journl of Animl Siene. 33: Crig, J.W Helthpromoting properties of ommon hers. Amerin Jornl of Clinil Nutrition. 70: Dhiy, J.P., Wilkie, D.C., A.G. Vn kesse, n M.D. Drew Potentil strtegies for ontrolling neroti enteritis in roiler hikens in postntiioti er. Animl Fee Si. 129: Frkhoy, M., T.KH. Sigroy, n F. Niknfs Poultry reeing (Trnsltee). Cosr Pu. 7. Ghsemi, R., M. Zrei, n M. Torki Aing meiinl Her to iet of lying hens n evluting proutive n egg qulity hrteristis. Amerin Journl of Animl n Veterinry Si Mitsopoulos, I., P. Mitrkos, I. Nikolkkis, n D.Dots The fet of ietry thyme rie leves n nnul stems n oregno essentil oil on the performne n egg hrteristis of lying hens. Agriulturl University of Athens. 9. Nokht, A. n Y. Mehmnnvz Effets of meiinl hers thyme, oregno n mint on performne, egg qulity, n sfety of the loo prmeters of lying hens. Irnin Journl of Animl Siene. 2. P Ptterson, J.A., n K.M. Burkholer Applition of preiotis n proiotis in poultry proution. Poultry Si. 82: Rovn, R.L., R.A. Hssn, E.M. Qot, n H.M. Fyek Effet of nturl ntioxint on oxitive stility of eggs n proutive n reproutive performne of lying hens. Poultry Si. 2:

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