INTRODUCTION. Egypt. Poult. Sci. Vol (31) (IV): ( )

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1 Egypt. Poult. Sci. Vol (31) (IV): ( ) THE USE OF OREGANO (ORIGANUM VULGARE L) AND GINGER (ZINGIBER OFFICINALE) OILS AS ALTERNATIVE HATCHING EGG DISINFECTANT VERSUS FORMALDHYDE FUMIGATION IN LEGHORN AND MATROUH EGGS By A. Debes* and M. Basyony** **Poult. Husbandry. Dept, Anim. Prod. Res. Inst., Agric. Res. Center, Ministry of Agric., Egypt. **Poult. Nutr. Dept, Anim. Prod. Res. Inst., Agric. Res. Center, Ministry of Agric., Egypt..Received: 24/10/2011 Accepted: 14/11/2011 Abstract: The present study examined the effectiveness of Oregano (Origanum vulgarel) and Ginger (Zingiber officinale) oils versus formaldehyde fumigation (FF) to disinfect White Leghorn and Matrouh hatching eggshell surface and maintain hatching results and chick performance after hatch. Hatchability was not affected by breed of birds, however, the chick quality measured as live body weight, feed conversion ratio and viability percentage of Matrouh chicks were significantly better as compared to White Leghorn chicks at 4 or 8 weeks of age. Significant differences between Origanum vulgare L or Ginger oils and formaldehyde fumigation in the hatchability of eggs were observed. Embryo mortality was lower in both of Origanum vulgare L and Ginger oils groups and their combination group compared to control and formaldehyde fumigation groups. The best chick weight at hatch time was observed in the Ginger oil group. Performance of chicks after hatch showed that the best results for live body weight and feed conversion ratio at 4 or 8 weeks of age were recorded in the Origanum vulgare L and Ginger essential oils groups. Key Words: Essential oils, formaldehyde fumigation, disinfection, hatching eggs, chick quality. INTRODUCTION Microbial contamination of the eggshell occurs during passage through the cloaca and following oviposition. Eventually, bacteria penetrate the shell and infect the embryo, causing losses in hatchability, poor quality of chicks or poults and infection in growing birds (Sacco et al., 1989). An effective hatchery cleanliness program is critical to achieve a high level of hatchability and ensure the production of high quality chicks. To date, Formaldehyde has been recommended as fumigant used in hatcheries, due to its effectiveness and alleviates application. The sanitizing of hatching eggs is a requirement under the poultry breeding flock and hatcheries. Fumigation with formaldehyde has been the method used by most producers to achieve that, but the implication of the control of substances harmful to health (COSHH) legislating is causing many procedures sanitizing techniques. Moreover, formaldehyde is an irritant to the eyes and the nose and has a lingering noxious odor; venting of its vapors is difficult (Whistler and Sheldon, 1989a). And most importantly, recent actions by the environmental protection agency that regulate the use of formaldehyde under the toxic substances control act due to its suspected carcinogenecity. Thus, effective alternative disinfectants are needed to replace formaldehyde in the event that the

2 (environmental protection agency) bans its use (Whistler and Sheldon, 1989b). Several investigations have been conducted on the antimicrobial effect of various spices and their derivatives (Shelff et al., 1984). The effect of spices has been mainly attributed to their essential oil content. It seems probable that the extent of the inhibition of volatile oils may be due to aspects of their chemical structures. It is well known that a panic - OH group is very reactive and can easily form hydrogen bonds with the active sites of enzymes (Chattopadhyay and Bhattacharyya, 2007). The antimicrobial properties of certain spices have been reported in meats and meat products as poultry meat, turkey breast and beef (Farbood et al., 1979), various meats (Nkanga and Uraih, 1981). Antimicrobial activities of volatile oils have been reported by numerous workers (Shan et al., 2007 and Chattopadhyay and Bhattacharyya, 2007). Origanum and Ginger species have been used in medicine and as a spice ever since antiquity, mainly because of their content of essential oils. While antimicrobial activities of several spices in culture media have been reported over the years, few tests have been conducted in food systems (Burt and Reinders, 2003). To achieve maximal hatchability and chick quality, each egg should lose an optimal amount of its mass as water vapor during incubation. The most important functions of eggshell porosity are believed to be maintenance of water balance and supply enough gas to developing embryo (eggs of chickens and most other bird species lose about 15% of their initial weight until hatching by evaporation of water). The shell has an outer coating, the bloom or cuticle that is a Glyco-protein (machine) in nature. Insufficient gas exchange and water loss, late in the incubation period may cause embryonic mortality in turkeys (Christensen et al., 2001). On the other hand, removing of cuticle increases eggshell permeability (Yildirim et al., 2003). When conductance constant (k) changes the plateau stage of oxygen consumption occurs earlier or later in metabolic development and more or less vital gas exchange may be available for each unit of the egg surface (Christensen and Nestor, 1994 and Christensen, 1995). As a result, manipulating any factors will influence eggshell permeability and hatchability. According to Sheldon and Brake (1991), the cuticle may be affected by the application of sanitizers so as to alter eggshell permeability and embryonic development. This experiment aimed to investigate the effects of spraying Oregano (Origanum vulgar) or Ginger (Zingiber officinale) oils or their combination versus formaldehyde fumigation to disinfect W. Legion and Matrouh hatching eggshell surface and maintain hatching results and birds performance. MATERIALS AND METHODS Thirty males and 300 laying hens from White leghorn and Matrouh breeds at 32 weeks of age were housed in cages under the same managerial procedures throughout the experimental periods. Artificial insemination was applied two times every week. The birds fed a ration containing 17% CP and 2900 Kcal ME/ Kg. Eggs that had been freshly laid onto cages were collected twice a day (at 9 am and 4.0 PM). Facialcontamination eggshells and eggshells with visible checks were described. Following collection, the eggs were stored for no longer than 3 days at around C and 75 % relative humidity (RH) prior to initiation of the experiment. A total of 3528 eggs was used in the study eggs from each breed in factorial design experiment (2 6). The eggs of each breed were divided into six groups, each one containing 294 eggs. Each group was subdivided into three replicates. Essential oils were purchased on the day of 756

3 extraction and kept in sealed bottles under cool conditions until used. Eggs from the first group served as a control group in which no treatment was applied. Eggs from the second group were treated with propyl alcohol (PA) (125 ml PA per l solution) to make sure either that there is any synergistic effect or not because, the oil has been solved in the PA. The third group was treated with Oregano essential oil (125 ml alcohol plus 0.2 m Oregano oil per l solution). The fourth group was treated with Ginger essential oil (125 ml alcohol plus 0.2 m Ginger oil per l solution). The fifth group was treated with a combination of Oregano + Ginger oil (125 ml alcohol plus 0.1 m Oregano oil m Ginger oil per l solution). The sixth group was treated with formaldehyde (triple strength formaldehyde gas: 3X= 42.3 ml formalin; g potassium permanganate/ 1 m3). Triple strength formaldehyde gas was produced inside the setter at ambient temperature (15 C) and 90 % RH for 20 minutes. All eggs were completely wet with the disinfectants using a hand sprayer and were allowed to air dry at room temperature (24 C) for 30 min. Thereafter, all egg flats were randomly distributed into the incubator. All of the treatments were called as hatching egg sanitizers (HES). Eggs were incubated at the hatchery (Egyptian made) at 99.7 F and 55 % relative humidity in the setter until 18 th day and kept in the hatchery under 98.6 F temperature and 75 % relative humidity. Eggs were consequently numbered and weighed to the nearest 0.1 games by using an electronic balance before setting in the incubator. Egg trays were randomly distributed in the incubator. Reweighing of the same eggs was done again on the 24 th and 36 th hours and at the 7 th day of incubation in order to obtain egg weight loss percentages. The hatching percentage was determined as a percentage of hatching chicks to the total number of fertile eggs. All hatched chicks of each treatment were numbered individually and brooded up to 8 weeks of age. Individual body weights were obtained in one day, four and eight weeks of age. Feed consumption and mortality during these periods were recorded. For the microbial inactivation studies eighteen eggs immediately placed on plastic egg flats. A whole egg washing technique was used to recover the shell associated micro-organisms for estimating the total bacteria count, Coliforms and fungi and mold counts of three eggs per treatment (from Matrouh breed only). Dilutions were prepared (10-3), and then were inoculated into sterile petri plate. The total bacteria, Coliforms and fungi were incubated (37 C, 48h) and enumerated using nutrient agar1, violed red bile agar2 and fungi and mold potato dextrose agar (oxoid), respectively. Colonies were measured as cfu/ ml (Özcelik, 1992). The data from the experiment were analyzed by using a computer program of SAS (2000). All percentage data were transformed and microbial counts were transformed to log 10 prior to statistical analysis. Means that differed significantly were separated from Duncan s multiple range test (Duncan, 1955) and probabilities were based on P RESULTS AND DISCUSSIONS Results in Table 1 showed that egg weight loss at 24 hours, 36 hours and seven days were not affected by treatments. In this respect, Yildirim et al. (2003) also, examined the effectiveness of Oregano (Origanum vulgarel) essential oil versus formaldehyde fumigation to disinfect quail (Coturnix japonica) hatching eggshell surface and maintain hatching results. There were found that treatment groups did not effect on eggshell conductance and eggshell conductance constant. Sheldon and Brake (1991) reported that the cuticle has been described as an uneven organic layer composed primarily of protein with some polysaccharide and lipid material. The 757

4 literature contains reports of cuticle providing resistance to microbial invasion and contamination. Manipulating any of the factors will influence eggshell permeability (Bagley et al., 1988). When conductance constant (conductance per unit of egg surface and incubation period) change, the plateau stage in oxygen consumption occurs earlier or later in metabolic development and more or less vital gas exchange may be available for each unit of the egg surface (Christensen, 1995). The cuticle may be affected by the application of sanitizers so as to alter eggshell permeability and embryonic development (Sheldon and Brake, 1991). Consequently, the treatment groups did not effect on egg weight loss at 24 hours, 36 hours and seven days. Table 2 presents the results of the effect of different breed, type of essential oil disinfectant versus Formaldehyde Fumigation and their interactions on birds produced from the White Leghorn and Matrouh eggs. There were insignificant effect due to breed of birds on the hatchability percentages of fertile eggs. Irrespective of different breed, the data showed that significant differences between Valgarus, Ginger or Valgarus + Ginger oils groups and those treated with formaldehyde fumigation or propyl alcohol in the hatchability percentages of eggs were observed. It was observed that the in-fertilie eggs, early embryonic mortality, late embryonic mortality, un-hatched eggs and hatchability percentages were affected significantly (P ) by Valgarus and Valgarus + Gingerr oils. These results are in accordance with those reported by Yildirim et al. (2003) Who found that significantly higher early embryonic mortality were observed in propyl alcohol and formaldehyde fumigation in comparison to Valgarus oil and control groups (P < 0.05). The total embryo mortality was lower in Valgarus oil group compared to formaldehyde fumigation group (P < 0.05). Yildirim and Ozcan (2001) observed no differences in the percentages of the hatch of fertile eggs and total embryo mortality due to Valgarus oil and formaldehyde fumigation in comparison with the control group. However, Copur et al. (2010) Found that oregano (Origanum onites) essential oil fumigation lowered middle embryonic mortality and discarded chick rate, but increased early and late embryonic mortalities compared to formaldehyde treatment. The use of formaldehyde fumigation in the experiment appeared to be toxic to the embryo, especially during the first stage of incubation. And accordingly, the high level of early embryonic mortality has led to an increase in the level of total embryo mortality. Depending on high level total embryo mortality, the percentage of hatchability of fertile eggs in the formaldehyde fumigation group has been observed lesser than that of the Valgarus oil group. The significant effect of the interaction between the two studied traits was not found on in-fertility eggs, early embryonic mortality, late embryonic mortality, un-hatched egg and hatchability percentages. Improved hatchability may be as a direct result of decreased microbial contamination of the egg. Although hatching egg disinfection is often helpful to reduce contamination on the egg shell surface, it is not the only solution and special attention should be taken to produce a microbial free egg that does not need to be disinfected. Less microbial contamination could also aid in the production of cleaner and healthier chicks (Harry and Gordon, 1966). Table 3 presents the results of the effect of different breed, type of essential oil disinfectant versus Formaldehyde Fumigation and their interactions on White Leghorn and Matrouh chick performance. Performance of chicks after hatch showed that the best results for live body weight and feed conversion ratio at 8 weeks of age were recorded in the Valgarus and Ginger essential oil groups. The interaction 758

5 between the studied traits was observed for live body weight and feed conversion ratio. The best values for feed conversion ratio for W. Legion and Matrouh chicks were recorded for the group with Valgarus and Ginger essential oil groups at 4 and 8 weeks. Limited numbers of research have dealt with the effect disinfection process poultry performance. Sanders and Wilson, (1991) and Cox at al, (2000) conducted that the use of hydrogen peroxide as a hatchery sanitizers did not affect broiler livability, body weight, or feed conversion but did not reduce the incidence of retained yolk sac in 42-day-old chickens. These authors exposed hatching egg to either distilled water or 3% hydrogen peroxide fogged into the incubators during the incubation periods. Çabuk et al, (2006) examine the effects of an herbal essential oil mixture on the performance of broilers produced by a young (30 wk) or an old breeder (80 wk) flocks. They found that there were no significant effects of dietary treatment on body weight of the broilers at 21 and 42 days and a significant improvement in feed conversion ratio was recorded in these birds. Mortality of the birds was affected (P = ) by Valgarus and Ginger essential oil treatments in the general analysis, and decreased mortality at whole experimental periods (P < 0.05). The results indicated that oregano essential oil can be used as a natural hatching egg disinfectant. However, Copur et al, (2010) determine whether oregano (Origanum onites L) essential oil works as a disinfectant for hatching egg, which was applied at doses 0.55 and 0.75 μl/cm3 and two exposure times, 3 and 6 h. The formaldehyde treated eggs were used as positive control and untreated eggs used as negative control. Results showed that essential oil doses significantly affected body weight at 21 and 42 days, body weight gain and total feed consumption, but were not significantly affected by treatments. Results in Table 4 showed that the groups treated with Valgarus, Ginger and (Valgarus + Ginger) oils and formaldehyde fumigation were signed (P<0.05) decreased in total bacterial population in the range from to and in fungi counts at the range from to in comparison with control ( for the total bacteria count and for fungi counts), respectively. Coliform counts were observed in the control group only. The high level of total bacteria population can be responsible for low hatchability of the eggs control or alcohol groups, while the increase in both of early and late embryonic mortality percentages can be responsible for low hatchability in the formaldehyde fumigation group. Microbial activities of the essential oil were attributed to its interaction with the microbial cell membranes by means of their photochemical properties and molecular shapes that influence their enzymes, carriers, ion channels and receptors. The results of this study agree with the findings of Copur et al, (2010) that oregano essential oil eliminates microbial populations naturally occurring on the eggshell surface. Similarly, Arhienbuwa et al. (1980) Demonstrated that eggs treated with quaternary ammonium had lower microbial counts than eggs treated with formaldehyde. However, Sacco et al. (1989) Observed that turkey eggs treated with formaldehyde or a quaternary ammonium still supported significant bacterial populations. In conclusion, the results of this study suggest that hatchery managers may improve hatchability by using vigorous or Zanzibar oil and their combination wagers + Zanzibar oil instead of formaldehyde fumigation in the disinfections of hatching eggs. 759

6 Table 1: Effect of breed and applying hatching egg sanitizers (HES) on egg weight loss percentages at different periods of incubation Items Egg loss percentages at 24 hours 36 hours 7 days Effect of breed W. Leghorn Matrouh P value NS NS NS SEM Effect of treatment Control Formalin Alcohol Valgarus oil Zengiber oil Valgarus +Zengiber P value NS NS NS SEM Effect of the interaction of Breed*Treatment Leghorn*contol Leghorn*formalin Leghorn*alcohol Leghorn*valgarus Leghorn*zengiber Leghorn* valgarus +zengiber Matrouh*contol Matrouh*formalin Matrouh*alcohol Matrouh*valgarus Matrouh*zengiber Matrouh* valgarus +zengiber P value NS NS NS SEM NS: Not significant at (P>0.05). 760

7 Table 2: Effect of breed and applying hatching egg sanitizers on embryonic moratality stages and hatchbility of egg percentages Items Embryonic Egg infertility % egg % bility % Un-hatched Hatcha- mortality % Early Late Effect of breed W. Leghorn Matrouh P value NS NS NS NS NS SEM Effect of treatment Control 6.74 a 5.16 a 2.66 ab 5.72 a c Formalin 4.48 b 3.80 b 2.89 a 3.85 b bc Alcohol 6.86 a 4.53 ab 2.04 bc 6.35 a bc Valgarus oil 4.42 b 1.81 c 1.70 c 2.09 c a Zengiber oil 3.91 c 1.81 c 1.98 bc 2.55 c b Valgarus +Zengiber oil 4.31 b 1.36 c 1.64 c 2.04 c a P value SEM Effect of the interaction of Breed*Treatment Leghorn*contol Leghorn*formalin Leghorn*alcohol Leghorn*valgarus Leghorn*zengiber Leghorn* (valgarus +zengiber) Matrouh*contol Matrouh*formalin Matrouh*alcohol Matrouh*valgarus Matrouh*zengiber Matrouh* valgarus +zengiber P value NS NS NS NS NS SEM a,b,c; Different superscripts in the same column indicate significant differences at (P<0.05) among mean values. 761

8 Table 3: Effect of breed and applying hatching egg sanitizers on chick performance at different periods of age Feed conversion Body weight (g) Item ratio Mort- Ality % One day 4-wk 8-wk 0-4 Wk 0-8 Wk Effect of breed W.Leghorn b b 2.3 a 2.29 a 7.9 a Matrouh a a 2.18 b 2.2 b 6.9 b P value NS SEM Effect of treatment Control 29.2 b ab b 2.3 ab 2.27 b 8.6 b Formalin 29.5 a b b 2.32 a 2.34 a 9.8 a Alcohol 28.5 b b b 2.32 a 2.23 bc 8.1 b Valgarus oil 28.9 ab a a 2.17 c 2.21 c 6.3 c Zengiber oil 29.5 a ab a 2.16 c 2.19 c 5.7 c Valgarus + Zengiber oil 29.6 a ab b 2.2 bc 2.23 bc 6.1 c P value SEM Effect of Breed*treatment Leghorn*contol 28.7 c f f 2.46 a 2.38 ab 9.3 b Leghorn*formalin 29.9 a d g 2.37 b 2.41 a 10.4 a Leghorn*alcohol 28.2 d f cd 2.42 ab 2.28 c 9.1 b Leghorn*valgarus 28.9 c c b 2.19 d d Leghorn*zengiber 29.5 ab cd bc 2.14 e 2.19 e 5.2 f Leghorn* (valgarus + zengiber) 29.9 a e e 2.29 c 2.27 c 6.7 d Matrouh*contol 29.3 b a a 2.15 e 2.15 f 7.9 bc Matrouh*formalin 29.1 bc bc d 2.26 c 2.27 c 9.1 b Matrouh*alcohol 28.7 c b c 2.22 cd 2.19 e 7.1 c Matrouh*valgarus 29.1 bc ab c 2.14 e 2.23 d 6.1 e Matrouh*zengiber 29.4 b b b 2.18 d 2.19 e 6.1 e Matrouh* valgarus +zengiber 29.1 bc a b 2.11 f 2.19 e 5.6 f P value SEM a,b,c,d,e,f,g; Different superscripts in the same column indicate significant differences (P < 0.05) among mean values. 762

9 Table 4: Antimicrobial activity (cfu per egg)*10-3 HES on the microflora of hatching eggs (geometric means log10, n = 3) Items Fungi Coliforms Total Bacteria Control Formalin Alcohol Valgarus oil Zengiber oil Valgarus +zengiber oil REFERENCES Arhienbuwa FE, Adler E, Wiggins AD (1980). A method of surveillance for bacteria on the shell of turkey eggs. Poult. Sci. 59: Bagley, L.G.; Christensen, V.L.; and Bagley, R.A. (1988). Effect of altering eggshell permeability on the hatchability of turkey eggs at high altitude. Poultry Sci. 69 : Burt, S.A.; and Reinders, R.D. (2003). Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Letters in Applied Microbiology 36: Çabuk, M.; Bozkurt, M.; Alçiçek, A.; Akbaş, Y.; And Küçükyılmaz, K. (2006). Effect of an herbal essential oil mixture on growth and internal organ weight of broilers from young and old breeder flocks. South African Journal of Animal Science 36 (2): Chattopadhyay, R.R.; and Bhattacharyya, S.K. (2007). Herbal spices as alternative antimicrobial food preservatives. Pharmacognosy Reviews 1(2): Christensen, V. L. (1995). Factors affecting hatchability of turkey embryos. Poult. Avian Biol. Rev. 6 : Christensen, V. L.; And Nestor, K. E. (1994). Changes in functional qualities of turkey eggshells in strains selected for increased egg production or growth. Poultry Sci. 73 : Christensen, V. L.; Grimes, J.L.; Wineland, M.J.; and Bagley, L.G. (2001). Effects of turkey breeder hen age, strain, and length of the incubation period on survival of embryos and hatchlings. J. App. Poultry Res. 10 : Copur, G.; Arslan, M.;Duru, M.; Baylan, M.; Canogullari, S. and Aksan, E. (2010). Use of oregano (Origanum onites L.) essential oil as hatching egg disinfectant. African Journal of Biotechnology Vol. 8 (17), pp Cox,N. A.; Berrang, M. E.; Buhr, R.J. and Bailey, J. S. (2000). Bacterdical treatment of hatching egg IV. Hydrogen peroxide applied with vacuum and a surfactant to eliminate salmonella from hatching eggs.j. Appl. Poult. Res.9: Duncan, D.B. (1955). Multiple range and multiple F test. Biometrics 11 : Farbood, M.I.; Macnell, J.H.; and Ostovar, R K. (1976). Effect of Rosemary Spice Extractive on growth of Micro organisms in meats. J. Milk Food Tech. 39:

10 Harry EG, Gordon RF (1966). Egg and hatchery hygiene. Veterinarian 4:5-15. Nkanga, E.J.; and Uraih, N. (1981). Prevalence of Staphylococcus Aureus in meat samples from traditional markets in Benin city, Nigeria and possible control by use of condiments J.Food Protect. 44 : 4-8. Özcelik, (1992). Cited from Yildirim, I., Ozsan, M and Yetisir, R. (2003). Reue Med. et., 154 (5): Sacco, R.E.; Prener, P.A.; Nestor, K.E.; Saif, Y.M.; and Dearth, R.N. (1989). Effect of hatching egg sanitizers on embryonic survival and hatchability of turkey eggs from different lines and on egg shell bacterial populations. Poultry Sci. 68: Sander, J. E. and Wilson, J. L. (1991). Effect of hydrogen peroxide disinfection of chicken eggs on microbial levels and productivityavian Dis.43: SAS (2000). User s Guide: Statistics, Version 8.1. SAS Institute Inc. Cary, NC. Shan, B.; Cai, Y.Z.; Brooks, J.D.; and Corke, H. (2007). The in vitro antibacterial activity of dietary spices and medicinal herbs extracts. Int. J. Microbiol. 117(1): Sheldon, B.W.; and Brake, J. (1991). Hydrogen peroxide as an alternative hatching egg disinfectant. Poultry Sci. 70 : Shelef, L.A.; Syotti, E.K.; and BulgarelliI, M.A. (1984). Growth of Entoropathogenic and Spoilage bacteria in Sage-Containing Broth and Foods. J. Food Sci. 49: , 809. Whistler, P.E.; and Sheldon, B.W. (1989). Comparison of Ozone and Formaldehyde as poultry hatchery disinfectants as an alternative hatching egg disinfectant. Poultry Sci. 68 : Whistler, P.E.; and Sheldon B.W.(1989b). Biocidal activity of ozone versus formaldehyde against poultry pathogens inoculated in a prototype setter. Poultry Sci. 68 : Yikdirim I.; and Ozcan M. (2001). Use of oregano and cumin essential oils as disinfectant on hatching Quail eggs. J. of Animal Research Institute 11 : (2) : Yikdirim, I.; Özsan. M.; and Yetisir, R. (2003). The use of Oregano (Origanum vulgare L) essential oil as alternative hatching egg disinfectant versus formaldehyde fumigation in Quails (Coturnix coturnix japonica) eggs. Revue Méd. Vét. 154(5):

11 الملخص العربى استخذام كل مه زيت السعتر وزيت السوجبيل كبذائل لتطهير بيض التفريخ بذال مه الفىرماليه لكل مه بيض دجاج اللجهىرن ودجاج المطروح احمذ دعبس و محمذ بسيىوي يع ذ بس د اال خاج انسي ا ي ذ انذراست اخخبزث حأثيز كم ي سيج انشعخز سيج انش دبيم ك اد يط زة بذيهت ع انف رياني نخط يز بيض حفزيخ دخاج انهد ر األبيض دخاج ان طز ذ نهسفاظ عه لشزة انبيض انسص ل عه خائح حفزيخ خيذة األدء اإل خاخ نهكخاكيج بعذ انفمس يثم س اندسى انسي يعايم انخس يم انغذائي. أ ضسج ان خائح أ نى يك ان أ اخخالفاث يع يت الخخالف ع انطي ر بي ا كا ج خ دة انكخاكيج ك س خسى يعايم حس يم غذائي سبت انسي يت نذخاج ان طز ذ أفضم يع يا بان مار ت بانذخاج انهد ر ع ذ ع ز 4 8 أسابيع. ان إخخالفاث يع يت بي ان عايالث إلضافت سيج انشعخز سيج انش دبيم انف ريانذ يذ. يعذل ف ق األخ ت كا ي خفض نه عايالث ان ضاف إني ا سيج انشعخز سيج انش دبيم أ انخهيط بي ا ع يد عت ان مار ت )انك خز ل(..إخ ان انبكخيزيا عه أسطر انبيض ان عايم بشيج انشعخز سيج انش دبيم كا ج ألم ي ا ف انبيض انغيز يعايم أ ان عايم بانف ريانذ يذ. خذ أ أفضم س نهكخاكيج زذيثت انفمس كا ج نه داييع ان عايهت بشيج انش دبيم. في ا يخعهك باألداء اال خاخ نهكخاكيج انفالست أظ زث ان خائح أ س اندسى يعايم انخس يم انغذائي نهطي ر ع ذ ع ز 4 8 أسابيع كا أفضم ن عايالث سيج انشعخز سيج انش دبيم. انخ صيت حمج: أ ضسج خائح ذ انذراست أ ت ي ك حسسي سب حفزيخ بيض انذخاج باسخخذاو سيج انشعخز ا سيج انش دبيم أ انخهيط ي ى بذال ي انف ريانذ يذ ف حط يز بيض انخفزيخ. 765