J. Bsi. Appl. Si. Res., 1(11)20632068, 2011 2011, TextRo Pulition ISSN 20904304 Journl of Bsi n Applie Sientifi Reserh www.textro.om 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: 0098 9144023126 2063
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 0.01. 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) + 7.571.7 egg weight (g) 0/37 ) IQU = 1001og (height (mm) +4.180.8989egg weight (g) 0.6624 ) 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 33.55 52.53 68.51 50 52.53 68.51 50 Soyen mel (%44) 25.34 1.34 94.33 7.33 1.34 94.33 7.33 Vegetle oil 45.2 9.2 39.3 8.3 9.2 39.3 8.3 Thyme 5.1 3 5.4 Oregno 5.1 3 5.4 Oyster Power 3.5 3.5 3.5 3.5 3.5 3.5 3.5 Di Clium phosphte 7.1 7.1 7.1 7.1 7.1 7.1 7.1 Lysine 05.0 05.0 05.0 05.0 05.0 05.0 05.0 DlMethionine 27.0 28.0 29.0 3.0 28.0 29.0 3.0 Vitmins mixture* Minerls mixture* NCl 15.0 15.0 15.0 15.0 15.0 15.0 15.0 Totl 100 100 100 100 100 100 100 Clulte nlysis: Crue Protein 19.94 19.93 19.94 19.93 19.93 19.93 19.92 Metolism Energy (kl/kg iet) 2882 2882 2882 2882 2882 2882 2882 Ether extrt 5.32 5.67 6.11 6.46 5.67 6.1 6.45 Cru fier 3.17 3.3 3.65 3.89 3.34 3.67 4 Avile phosphorus 0.55 0.55 0.55 0.55 0.55 0.55 0.55 lum 2.5 2.5 2.5 2.5 2.5 2.5 2.5 Lyine 1.15 1.15 1.15 1.15 1.15 1.15 1.15 Mthionine + Cystine 0.76 0.76 0.76 0.76 0.76 0.76 0.76 Eh 3 kg of Vitmins n Minerls mixture* ontins: Vit. A10000,000 IU; Vit. D3 2000,000 IU ; Vit. E 10,000 mg ; Vit. k3 1000 mg ; Vit. B1 1000 mg; Vit. B2 5000 mg ; Vit. B6 1500 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
J. Bsi. Appl. Si. Res., 1(11)20632068, 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) 71.33 84.32 20.33 95.32 75.32 90.32 54.32 43.0 37.0 Egg mss 78.7 50.7 82.6 04.7 33.8 40.7 86.6 01.0 29.0 Tle. 3: Effet of time on performne in lying Jpnese quil Time Dy 15 Dy 30 Dy 45 P.vlue Fee intke (gr) 30.67 33.29 35.00 0.13 Egg mss 6.31 8.00 7.86 0.14 Egg weight (gr) 53.11 85.11 68.11 16.11 09.12 18.11 86.10 007.0 21.0 Egg weight (gr) 11.14 11.10 12.2 0.129 Tle. 4: Intertion of experimentl iets n time on performne lying Jpnese quil Time Tretment Fee intke (gr) Egg weight (gr) gh 31.07 11.36 Dy 15 g 31.25 11.70 gh 30.60 10.90 i 29.83 11.11 Oregno %1.5 gh 30.97 11.47 Oregno %3 ghi 30.44 11.13 Oregno %4.5 ghi 30.52 10.30 0.26 0.33 34.14 11.62 Dy 30 33.12 11.60 33.83 11.07 32.90 10.61 Oregno %1.5 33.06 11.89 Oregno %3 33.24 10.60 Oregno %4.5 f 32.76 10.27 0.43 0.33 35.92 11.61 Dy 45 34.15 12.25 35.17 13.06 36/ 14 11.71 Oregno %1.5 34.23 12.90 Oregno %3 35.02 11.81 Oregno %4.5 34.36 11.99 0.63 0.33 P.vlue 0.04 0.086 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 6.68 0.30 8.38 g 8.07 e 8.34 ghijk 7.35 9.23 gh 7.99 lmnop 6.67 0.49 8.42 ghi 7.95 hijklmn 6.71 ghi 7.89 8.59 8.22 ghikl 7.22 0.40 0.02 2065
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 % 70.15 94.41 0.21 1.64 7.33 34.14 59.36 70.36 94.33 0.21 1.74 8.05 33.30 59.18 70.20 94.49 0.21 1.49 7.87 33.93 58.40 69.54 94.08 0.21 1.63 8.20 32.27 58.68 Oregno %1.5 68.00 93.27 0.20 1.55 8.07 33.30 57.92 Oregno %3 64.61 91.52 0.20 1.57 7.97 33.56 58.71 Oregno %4.5 68.33 93.37 0.21 1.50 7.93 33.68 56.68 P.vlue 0.52 0.02 0.26 0.002 0.83 0.55 0.32 0.04 0.05 0.24 0.27 1.33 In eh olumn, verges with ifferent letters hve signifint ifferene (P<0.05). Yolk olor (nep) e 3.77 6.06 7.26 7.26 6.14 7.92 8.81 0.16 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 71.96 66.29 68.40 0.38 Hug 95.51 92.37 93.48 0.23 Thikness (mm) 0.21 0.21 0.21 0.32 0.03 Alumn / yolk rtio 1.63 1.53 1.60 0.01 0.25 Shell % 7.61 7.81 8.33 0.04 0.17 Yolk % 34.02 33.26 33.12 0.0004 0.19 Alumen % 50.59 57.24 58.52 0.05 0.73 Yolk olor (nep) 6.58 6.77 6.88 0.40 0.14 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 % 98.32 76/29 0.21 1.69 6.76 34.83 Dy 15 96.71 73/33 0.22 1.86 8.09 33.36 96.69 74/11 0.21 1.48 6.93 35.20 94.92 71.10 0.22 1.66 8.7 33.44 Oregno %1.5 93.56 g 67.85 0.20 1.59 7.90 33.66 Oregno%3 e 92.94 68.42 0.20 1.53 7.46 33.88 Oregno %4.5 95.40 72.62 0.21 1.61 7.76 33.77 0.83 1.17 0.06 0.60 0.43 0.38 Contro 91.07 hi 64.91 0.21 1.55 1.86 33.83 Dy 30 93.18 g 67.47 0.21 1.65 1.48 33.36 93.04 g 67.74 0.20 1.51 1.66 33.37 93.10 68.07 0.19 1.53 1.59 30.24 Oregno %1.5 e 92.20 fgh 66.58 0.22 1.46 1.53 33.70 Oregno%3 90.94 j 62.22 0.19 1.65 1.61 33.63 Oregno %4.5 93.06 gh 67.03 0.21 1.38 0.06 34.61 0.47 0.77 0.06 0.06 0.44 0.71 93.83 69.24 0.22 1.68 7.70 33.77 Dy 45 96.11 73.28 0.21 1.72 7.88 33.08 93.75 68.75 0.21 1.48 8.34 33.21 94.21 e 69.45 0.21 1.69 8.53 33/14 Oregno %1.5 94.06 e 69.57 0.20 1.60 4.48 32.82 Oregno%3 f 90.70 i 63.18 0.21 1.53 8.77 33.17 Oregno %4.5 91.66 ghi 65.34 0.21 1.52 8.62 32.66 0.45 0.88 0.07 0.07 0.44 0.34 P.vlue 0<0003 0.19 0.11 0.48 0.045 In eh olumn, verges with ifferent letters hve signifint ifferene (P<0.05). DISCUSSION Alumen % 60.63 59.07 59.17 60.52 58.98 59.80 58.36 1.93 57.87 57.92 58.64 56.61 57.05 58.74 53.84 1.93 59.59 60.55 57.40 58.91 57.73 57.59 57.85 1.93 0.94 Yolk olor (nep) 3.64 5.37 7.05 7.04 6.24 7.71 9.04 0.35 3.93 6.48 7.48 6.97 6.43 7.67 8.46 0.34 3.75 6.32 7/26 7.76 5.76 8.38 8.92 0.35 0.49 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
J. Bsi. Appl. Si. Res., 1(11)20632068, 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. 1999. Effet of ietry onjugte linolei i on the qulity hrteristis of hiken eggs uring rrigerte storge. Poult. Si. 78: 922 928. 2. Aky, D.E., R.M. Hillmn, K. Amovi, n T. Cross. 2007. The fets of hers n their ssoite essentil oils on leying hens performne. Poultry Si. 48: 496506. 3. Aliek, A., M. Bozkurt n M. Cuk. 2003. 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: 8994. 4. Crig, J.W. 1999. Helthpromoting properties of ommon hers. Amerin Jornl of Clinil Nutrition. 70:491499. 5. Dhiy, J.P., Wilkie, D.C., A.G. Vn kesse, n M.D. Drew. 2006. Potentil strtegies for ontrolling neroti enteritis in roiler hikens in postntiioti er. Animl Fee Si. 129:6088. 6. Frkhoy, M., T.KH. Sigroy, n F. Niknfs. 1994. Poultry reeing (Trnsltee). Cosr Pu. 7. Ghsemi, R., M. Zrei, n M. Torki. 2010. Aing meiinl Her to iet of lying hens n evluting proutive n egg qulity hrteristis. Amerin Journl of Animl n Veterinry Si. 15574555. 8. Mitsopoulos, I., P. Mitrkos, I. Nikolkkis, n D.Dots.2008. 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. 2010. 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. 136129. 10. Ptterson, J.A., n K.M. Burkholer. 2003. Applition of preiotis n proiotis in poultry proution. Poultry Si. 82:627631. 11. Rovn, R.L., R.A. Hssn, E.M. Qot, n H.M. Fyek. 2008. Effet of nturl ntioxint on oxitive stility of eggs n proutive n reproutive performne of lying hens. Poultry Si. 2: 134150. 2067
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