Effects of dietary rosemary and oregano volatile oil mixture on quail performance, egg traits and egg oxidative stability

Abstract

1. This study was conducted to determine the effects of volatile oil mixture on quail laying performance, egg traits and egg malondialdehyde (MDA) concentration. 2. A total of 260 Pharaoh quails (Coturnix coturnix Pharaoh) aged 6 weeks were equally divided into 5 groups of 65 (4 replicates of 13 quails each). The mixture of diets was as follows: a control treatment with 0 mg volatile oil/kg of diet; (1) 200 mg/kg rosemary volatile oil; (2) 200 mg/kg oregano volatile oil; (3) 40 mg/kg rosemary volatile oil plus 160 mg/kg oregano volatile oil (ratio 20:80) and (4) 160 mg/kg rosemary volatile oil plus 40 mg/kg oregano volatile oil (ratio 80:20). The diets were prepared fresh for each treatment. The experimental period lasted 10 weeks. 3. At the end of the experiment, there were no significant differences amongst the groups in body weight, egg weight, egg mass, egg shape index, Haugh unit, egg shell thickness or egg shell-breaking strength. 4. Diets containing rosemary volatile oil increased the egg production significantly. Feed intake significantly increased in the groups containing volatile oil mixture (groups 4 and 5). The inclusion of rosemary volatile oil at 200 mg/kg improved feed efficiency. 5. Egg albumen and egg yolk index values showed significant increases in the group given diets containing rosemary volatile oil. Egg yolk colour became darker with the addition of rosemary and oregano volatile oil. The treatment group had lower egg yolk MDA concentration than the control group. 6. It is concluded that, alone or in combination, rosemary and oregano volatile oil can be used in quail diets without adverse effects on the measured parameters. Inclusion of rosemary and oregano volatile oil in quail diets enhanced the antioxidant status of eggs.

Effects of Dietary Different Levels of Rosemary Essential Oil on Performance and Eggshell Quality Parameters in Laying Hens

“…Şimşek et al (2015) reported that there was no difference in egg production, egg weight, feed intake and feed conversion ratio in the group supplemented with 200 mg/kg of rosemary essential oil compared to the control group, but dietary supplementation of rosemary essential oil was increased eggshell thickness in laying quails. Yeşilbağ et al (2013) reported that the dietary rosemary oil supplementation (at a level of 200 mg/kg) did not affect body weight, egg weight, egg mass, egg shell thickness or egg shell breaking strength of quails. There was no difference on feed intake of treatment groups and the inclusion of rosemary essential oil numerically improved the feed efficiency, but not statistically.…”

Dietary rosemary oil alleviates heat stress-induced structural and functional damage through lipid peroxidation in the testes of growing Japanese quail

“…The RO has been used previously as a preservative in the human food industry due to its antioxidant and antimicrobial activities (Raskovic et al, 2014). Different amounts of supplementation of RO prevents HS-induced decreases in growth performance and carcass traits of Japanese quail (Ç iftç i et al, 2013) and, also improves growth performance, egg traits, egg oxidative stability, and meat quality of Pharaoh quail reared in TN environmental conditions (Yesilbag et al, 2013). Different constituents (terpenoids, flavonoids, phenolic acids, volatile oils) of rosemary have been reported to function by decreasing oxidative stress in different tissues of mammals that is induced by different chemicals (Tanyıldızı et al, 2009;Singh et al, 2012;Raskovic et al, 2014) or that is produced as a result of exposure to electromagnetic field (Hajhosseini et al, 2013).…”

Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary (Rosmarinus officinalis L.) powder and vitamin E

“…Rosemary ( Rosmarinus officinalis L.) is a native plant of the Mediterranean countries widely used as aromatic and medicinal plant (Charles, ) having antioxidant proprieties (Carvalho, Moura, Rosa, & Meireles, ; Okoh, Sadimenko, & Afolayan, ; Yesilbag, Gezen, Biricik, & Meral, ). The high antioxidant activity was related with phenolic diterpenes (carnasol, rosmanol, 7‐methyl‐epirosmanol, isorosmanol, and carnosoic acid) and phenolic acids (rosmarinic and caffeic acids) (Alagawany & El‐Hack, ; Yesilbag, Eren, Agel, Kovanlikaya, & Balci, ).…”