13
ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS
Volume LVIII 1 Numbe 4, 2010
THE INFLUENCE OF THE PLANT ESSENTIAL
OILS ON INTERNAL QUALITATIVE
PARAMETERS AND MICROBIOLOGICAL
INDICATORS OF HENS EGGS CONTENT
H. A pášo á, M. Angelo ičo á, M. Kačánio á, P. Haščík, M. Mellen, J. Čuboň,
S. K áčma
Recei ed: Feb ua y 12, 2010
Abs ac
ARPÁŠOVÁ, H., ANGELOVIČOVÁ, M., KAČÁNIOVÁ, M., HAŠČÍK, P., MELLEN, M., ČUBOŇ, J.,
KRÁČMAR, S.: The infl uence o he plan essen ial oils on in e nal quali a i e pa ame e s and mic obiological indi-
ca o s o hens eggs con en . Ac a uni . ag ic. e sil ic. Mendel. B un., 2010, LVIII, No. 4, pp. 13–22
Essen ial oils a e a oma ic oily liquids ob ained om plan ma e ial (fl owe s, buds, seeds, lea es,
wigs, ba k, he bs, wood, ui s and oo s). Besides an ibac e ial p ope ies, essen ial oils o hei com-
ponen s ha e been shown o exhibi an i i al, an imyco ic, an i oxigenic, an ipa asi ic, and insec i-
cidal p ope ies. In his expe imen he eff ec s o supplemen a ion o he die o laying hens wi h
hyme and hyssop essen ial oils on physical and mic obiological egg pa ame e s we e s udied. Hens
o laying hyb id ISA B own (n = 72) we e andomly di ided a he day o ha ching in o 3 g oups (n = 26)
and ed o 41 weeks on die s which diff e ed in kind o essen ial oil supplemen ed. In he fi s ex pe-
i men al g oup he eed mix u e was supplemen ed wi h hyme essen ial oil addi ion 0.25ml . kg−1, in
he second one go hyssop essen ial oil he same dose o 0.25ml . kg−1. The esul s sugges ha he sup-
plemen a ion o hyme essen ial oil in o laying hens die s a is ically signifi can ly inc eased egg al-
bumen weigh , egg albumen pe cen age po ion (P < 0.05) and egg yolk colou (9.07a, 9.47b, 9.06a; P
< 0.01), compa ed o he con ol g oup and dec eased egg yolk pe cen age a io. Howe e , he mos o
quali a i e pa ame e s o in e nal con en egg we e no wi h hyme and hyssop essen ial oils addi ion
signifi can ly infl uenced. Signifi can diff e ences in mic obiological indica o s we e ound among co-
li o ms bac e ia, en e ococci, o al numbe coun (P < 0.001), lac obacilli and mesophilic spo ula ing
ae obes bac e ia (P < 0.05).
hens, hyme essen ial oil, hyssop essen ial oil, egg albumen, egg yolk, mic obiological quali y
Animal eed addi i es a e used wo ldwide o
many diff e en easons. Some o hem help o co e
he needs o essen ial nu ien s and o he s o in-
c ease g ow h pe o mance (Giannenas e al., 2005).
The use o eed addi i es is mo e and mo e ques-
ioned by he consume s. The e o e, he eed indus-
y is highly in e es ed in aluable al e na i es which
could be accep ed by he consume s. P obio ics,
p ebio ics, enzymes and highly a ailable mine als as
well as he bs can be seen as al e na i es (Capca o a
e al., 2008).
He bs, spices and hei ex ac s (bo anicals) ha e
a wide ange o ac i i ies. They can s imula e eed in-
ake and endogenous sec e ions o ha e an imic o-
bial, coccidios a ic o an helmin ic ac i i y. The ma-
jo fi eld o applica ion o he bs is he p o ec ion o
animals and hei p oduc s agains oxida ion (Wenk,
2003).
Essen ial oils (EOs) (also called ola ile o e he-
eal oils) a e a oma ic oily liquids ob ained om
plan ma e ial (fl owe s, buds, seeds, lea es, wigs,
ba k, he bs, wood, ui s and oo s). They can be ob-
ained by exp ession, e men a ion, enfl eu age o
ex ac ion bu he me hod o s eam dis illa ion is
he mos commonly used o comme cial p oduc-
ion o EOs (Bu , 2004). The e m ‘essen ial oil’ is
14 H. A pášo á, M. Angelo ičo á, M. Kačánio á, P. Haščík, M. Mellen, J. Čuboň, S. K áčma
hough o de i e om he name coined in he 16 h
cen u y by he Swiss e o me o medicine, Pa acel-
sus on Hohenheim; he named he eff ec i e compo-
nen o a d ug Quin a essen ia. An es ima ed 3000 EOs
a e known, o which abou 300 a e comme cially
impo an -des ined chiefl y o he fl a ou s and a-
g ances ma ke . I has long been e co gni sed ha
some EOs ha e an imic obial p o pe ies (Kačánio á
e al., 2005) and hese ha e been e iewed in he pas
as ha e he an imic obial p o pe ies o spices bu
he ela i ely ecen enhancemen o in e es in
‘g een’ consume ism has lead o a enewal o scien-
ifi c in e es in hese subs ances. Besides an ibac-
e ial p ope ies, EOs o hei componen s ha e
been shown o exhibi an i i al, an imyco ic, an-
i oxigenic, an ipa asi ic, and insec icidal p ope -
ies. These cha ac e is ics a e possibly ela ed o
he unc ion o hese compounds in plan s (Bu ,
2004). Some essen ial oils, such as hyme, may be
mo e sui able as an aca acidal p oduc han o he s,
such as penny oyal, o he use wi hin a comme cial
poul y sys em o laying hens (Smi h e al., 2009).
Nume ous s udies ha e been conduc ed o e a-
lua e he bac e ial con amina ion o shell eggs du -
ing p oduc ion and p ocessing by sampling eggs,
equipmen , eed and he hens’ ep oduc ion ac s
(Jones e al., 2003). Fo ob ious easons, he majo i y
o hese s udies we e ocused on incidence o le els
o Salmonella, al hough a ew epo s ha e add essed
o he pa hogenic mic oo ganisms and spoilage bac-
e ia (Knape e al., 2002). Jones e al. (1995) ound
Salmonella on 72 % o he en i onmen al samples col-
lec ed om hen houses, 7.8 % o he egg shells be-
o e washing and 1.1 % o he egg shells a e wash-
ing. These esea che s did no fi nd Salmonella in
he con en s o any o he eggs ha hey e alua ed
(Jones e al., 1995). The mic obiological con ami-
na ion o egg inside is g ea ly aff ec ed by he abi-
li y o he egg shell o s op he in asion o mic oo -
ganisms and bac e ia om en e ing he egg h ough
he shell’s po es. When he cu icle o bloom is de-
posi ed by he hen on he shell his ac s as a ba ie
o keep bac e ia om en e ing he egg (Dawson e
al., 2001). Knape e al. (2002) epo ed ha he ae o-
bic pla e coun s om egg inses dec eased by 2.9
and 1.5 log c u.ml−1 o in-line and off -line eggs, 10
espec i ely when coun s on eggs a he ans e
bel we e compa ed o coun s on eggs a e wash-
ing. While hese s udies and o he s like hem ha e
p o ided c i ical in o ma ion ega ding di ec p o-
duc con amina ion, li le a en ion has been gi en
o he a eas o indi ec p oduc con amina ion.
The aim o his wo k was o obse e he in fl uen ce
o hyme and hyssop essen ial oil addi ion on qua-
li a i e pa ame e s o yolk and albumen o lay-
ing hens eggs o hyb id ISA B own in pilo sys em.
The mic obiological indica o s moni o ing Coun
o coli o ms bac e ia, coun o Esche ichia coli, coun
o En e ococcus, Lac obacillus, o al coun o mi c o o -
ga nisms, coun o mesophilic anae obic spo ula -
ing mic oo ganisms and coun o mic oscopic ungi
we e obse ed.
MATERIALS AND METHODS
Animals, die s and ea men s
Hens (n = 78) o he laying hyb id ISA B own
we e andomly di ided a he day o ha ching in o
3 g oups (n = 26) and ed o 41 weeks wi h die
con aining diff e en kinds o essen ial oils, only.
The composi ion o he basal die (BD) ed o he lay-
ing hens is shown in Tab. I.
A he beginning o he expe imen , he chickens
we e placed in a single-le el cage ba e y in g oups.
A e ea ing ill he age o 4 mon hs, he hens we e
kep in he h ee – deck cage echnology sys em,
model AGK 200/616. The echnology sys em was in
acco dance wi h equi emen s specifi ed by he Di-
ec i e 1999/74 EC. The use ul a ea p o ided o
one laying hen p esen ed 943.2 cm2. Each cage was
equipped wi h ou nipple d inke s; accession o
eed mix u e was ad libi um. To equipmen o cage
belonged oos s, place o oo ing in ashes – syn-
he ic g ass, nes and equipmen o sho ening
o clu ches. The laye hens we e kep by he s an-
da d bioclima ic condi ions. Hens we e ed om 1s
day by he s anda d eed mix u e HYD-10. Laying
hens accep ed odde ad libi um. In he con ol g oup
hens ecei ed eed mix u e wi hou addi ions, in
he fi s expe imen al g oup he eed mix u e was
supplemen ed wi h hyme essen ial oil addi ion
0.25ml . kg−1; in he second one go hyssop essen ial
oil he same dose o 0.25ml . kg−1 (Calendula a.s. No á
Ľubo ňa, SR).
Sample analysis
Eggs o laying hens o hyb id ISA B own we e col-
lec ed egula ly once a mon h (n = 30 pe g oup) and
we e assessed immedia ely a e collec ion. The egg
albumen weigh (g), egg albumen con en (%), egg
albumen index, Haugh uni s (HU), egg yolk weigh
(g), egg yolk con en (%), egg yolk index and egg yolk
colo (°HLR) we e e alua ed.
I: The composi ion o he basal die
Componen g . kg−1
Whea g ound (10.5 % CP) 392
Soybean oil 7
Maize g ound (8.3 % CP) 230
Soybean ex ac ed g ound meal (45 % CP,
1.5 % a ) 192
Limes one 74
Vi amin-mine al p emix 40
Pea g ound 35
Rape ex usion 30
1kg o basal die con ained: IU: i . A, 14071; i . D3, 3400;
m.j.: i . K, 4.47; hiamine, 6.37; ibofl a in, 7.47; py idoxine,
43.97; cyanocobalamin, 0.35μg; niacin, 67; pan ho henic
acid, 18.21; bio in, 0.15; olic acid, 0.94; lysine, 8.7; me hio-
ni ne, 3.600; Se, 0.1 mg; Zn, 85.21; I, 1.00 mg; Co, 0,38 mg;
Mn, 116.13; Cu, 14.96; Fe, 210.55 mg
The infl uence o he plan essen ial oils on in e nal quali a i e pa ame e s and mic obiological indica o s 15
Weigh pa ame e s we e de ec ed using analy i-
cal weigh ing machine owa labo and he g ow h in-
ensi y and pe cen age con en s we e calcula ed om
weigh da a. Indexes we e calcula ed as he lengh :
wid h a io. Haugh uni s (HU) de ec ed egg quali y as
ela ion o albumen weigh and egg weigh [100 log.
(dense albumen heigh – 1.7 x egg weigh 0.37+7.6)].
Yolk colo was e alua ed using Hoff man la Roche
colo scale (Hoff man–La Roche, Swi ze land).
Mic obiological indexes
De e mina ion o c u coun s in egg
Pla e dilu ing me hod was applied o quan i a-
i e c u coun s de e mina ion o espec i e g oups
o mic oo ganisms in 1g o subs a e. Nu ien me-
dium in Pe i dishes was inocula ed wi h 1ml o egg
samples on su ace in h ee eplica ions. Homoge-
nized samples o eggs we e p epa ed in ad ance by
sequen ial dilu ing based on decimal dilu ion sys-
em applica ion. S ock suspension (10−1) was p e-
pa ed as ollows: 5 g o egg con en was added o
he es ube con aining 45 ml o dis illed wa e .
The cells we e sepa a ed om subs a e by shaking
on a ho izon al shake (TEIII. Chi ana, Piešťany) (30
minu es). In his way p epa ed basic subs ance was
dilu ed on o educe he con en o mic oo ganisms
on he le el below 300 c u.
Media and cul u e condi ions
The numbe o coli o ms bac e ia was g own in
Endo aga (ae obiosis), a he empe a u e 37 °C du -
ing 24 hou s. Esche ichia coli we e g own in Viole ed
bile aga (ae obiosis), a 37 °C du ing 24 hou s. En-
e ococci we e g own in Slane z-Ba ley aga (ae o-
biosis), a 37 °C du ing 48 hou s. Lac obacilli we e
g own in Rogosa aga (mic oae ophillia), a 37 °C
du ing 72 hou s. The o al numbe o bac e ia was
g own in GTK aga (ae obiosis), a 37 °C du ing 48
hou s. The mesophilc spo ula ing ae obes mic o-
o ganisms we e g own in MPA aga (ae obiosis), a
37 °C du ing 48 hou s. The composi ion o hese
nu i i e subs a es was acco ding o he di ec ions
o use decla ed by he p oduce (Bioma k labo a o-
ies). Bac e ia we e de e mined acco ding o Hol e
al. (1994).
Fo de e mina ions o ungal colony- o ming
uni s (c u) 5 g samples o egg we e soaked in o 45 ml
s e ile ap-wa e con aining 0.02 % Tween 80 and
hen 30 min shacked. Dilu ions ( om 10−1 o 10−5)
in s e ile ap-wa e wi h 0.02 % Tween 80 we e p e-
pa ed and 1-ml aliquo s we e inocula ed on each o
h ee pla es o Czapek-Dox aga wi h s ep omycin
( o inhibi he bac e ial g ow h). Pe i dishes we e in-
ocula ed using he sp ead-pla e echnique and incu-
ba ed a 25 °C. To al ungal c u.g−1 coun s in samples
we e de e mined a e 5 days o incuba ion.
S a is ical analysis
The esul s o obse a ion we e e alua ed by
he s a is ical p og amme ANOVA, one-way analysis
o a iance wi h he pos hoc Tukey mul iple com-
pa ison es s wi h use o S a g aphics.
RESULTS
Tab. II p esen s he changes in he egg albumen
quali y pa ame e s wi h plan essen ial oil addi ion
o eed.
In he egg albumen weigh (P < 0.05) we e ound
he s a is ically signifi can diff e ences be ween
he expe imen al g oup wi h hyme essen ial oil and
con ol g oup as well as be ween he expe imen-
al g oup wi h hyme essen ial oil and expe imen al
g oup wi h hyssop essen ial oil.
Simila pe cen age po ion o egg albumen was
s a is ically signifi can ly aff ec ed by hyme essen ial
oils supplemen a ion (P < 0.01). S a is ically signifi -
can diff e ences (P < 0.01) be ween he expe imen al
g oups we e ound.
Albumen index was no s a is ically signifi can ly
aff ec ed by essen ial oils supplemen a ion (P > 0.05).
The Haugh uni s (HU) sco e e ealed a highe
quali y o egg albumen in he expe imen al g oup o
laye hens ed he hyssop essen ial oil addi ion. No
signifi can ly diff e ences (P > 0.05) we e ound.
Tab. III p esen s he changes o ISA B own laying
hen’s egg yolk quali y. The egg yolk index alue was
no aff ec ed s a is ically signifi can ly a e essen ial
oils applica ion (P > 0.05).
The egg yolk pe cen age po ion was signifi can ly
dec eased (P < 0.05) in he expe imen al g oup a
hyme essen ial oil addi ion. S a is ically signifi -
can diff e ences (P < 0.05) be ween he expe imen al
g oups we e ound as well.
The egg yolk colou (°HLR) o analyzed eggs in
expe imen al g oup ecei ing hyme essen ial oil
en iched die was signifi can ly highe (9.07a, 9.47b,
9.06a; P < 0.01), espec i ely.
The esul s o egg mic obiological quali y in
con ol and expe imen al g oups a e shown in
Tab. IV. The highes coun o coli o ms bac e-
ia was de e mined in con ol g oup and he low-
es coun o coli o ms bac e ia was ound in g oup
wi h hyssop essen ial oil. The numbe o co li-
o ms bac e ia was confi med by signifi can di -
e ences (P < 0.001) among expe imen al g oups
and con ol g oup. No signifi can diff e ences
(P > 0.05) we e ound be ween expe imen al g oups.
The highes numbe o coun Esche ichia coli we
moni o ed in con ol g oup and he lowes numbe
in g oup wi h hyme essen ial oil.
The numbe o en e ococci anged om 0.154 log
c u.g−1 in g oup wi h hyme essen ial oil o 2.074 log
c u.g−1 in con ol g oup. The numbe o en e ococci
showed signifi can diff e ences (P < 0.001) be ween
expe imen al g oup wi h hyme essen ial oil and
con ol g oup and signifi can diff e ences (P < 0.001)
we e ound be ween expe imen al g oups. Simi-
la diff e ences (P < 0.05) be ween expe imen al and
con ol g oups a he numbe o lac obacilli we e
ound.
16 H. A pášo á, M. Angelo ičo á, M. Kačánio á, P. Haščík, M. Mellen, J. Čuboň, S. K áčma
The numbe o lac obacilli anged om 1.156 log
c u.g−1 in g oup wi h hyme essen ial oil o 1.570 log
c u.g−1 in con ol g oup and hyssop essen ial oil as
well. The highes o al numbe o bac e ia was ound
in con ol g oup and he lowes coun was in g oup
wi h hyssop essen ial oil. Signifi can diff e ences (P
< 0.05; P < 0.001) a he o al numbe o bac e ia we e
ound be ween expe imen al g oups and con ol
g oup.
The lowes numbe o mesophilic spo ula ing
ae o bes bac e ia was ound in g oup wi h hyme es-
sen ial oil and he highes coun was in con ol g oup
and in g oup wi h hyssop essen ial oil. Si gni fi can di -
e ences (P < 0.05) o mesophilic spo ula ing ae obes
bac e ia we e ound be ween expe imen al g oup
wi h hyssop essen ial oil and con ol g oup.
Numbe o mic oscopic ungi anged om 0.079
log c u.g−1 in g oup wi h hyme essen ial oil o 0.585
log c u.g−1 in g oup wi h hyssop essen ial oil.
No signifi can diff e ences (P > 0.05) we e ound a
he numbe o coun Esche ichia coli and numbe o
mic oscopic ungi.
II: Infl uence o hyme and hyssop essen ial oil addi ion in o laying hens eed mix u e on he al e a ions o ISA B own laying hen’s egg weigh
and egg albumen quali y
G oup BD -
Con ol g oup
BD + hyme essen ial oil
0.25ml . kg−1
BD + hyssop essen ial
oil 0.25ml . kg−1 SEM
Egg weigh (g)
mean 58.32 58.74 58.19 0.42
S.D. 4.96 4.96 5.35
CV (%) 8.50 8.45 9.19
minimum 46.1 43.9 44.0
maximum 71.3 71.8 70.1
Egg albumen weigh (g)
mean 37.98a38.67b37.87a0.26
S.D. 3.18 3.24 3.40
CV (%) 8.37 8.39 8.98
minimum 30.10 29.4 28.40
maximum 48.80 47.8 47.80
Pe cen age po ion o albumen (%)
mean 65.18a65.87b65.13a0.18
S.D. 2.23 2.25 2.11
CV (%) 3.43 3.42 3.24
minimum 59.4 61.1 57.34
maximum 71.86 70.9 72.21
Egg albumen heigh (mm)
mean 7.95 7.91 7.71 0.10
S.D. 1.12 1.21 1.30
CV (%) 14.05 15.32 16.94
minimum 444
maximum 11 11 11
Egg albumen index
mean 11.57 11.52 11.33 0.18
S.D. 1.86 2.28 2.37
CV (%) 16.04 19.79 20.95
minimum 4.94 5.16 5.84
maximum 15.39 18.03 17.70
Haugh uni s o egg albumen (HU)
mean 84.97 88.33 86.67 0.57
S.D. 8.66 6.87 5.41
CV (%) 10.19 7.79 6.25
minimum 59.38 76.21 76.52
maximum 99.42 103.36 98.28
Dis inc le e s in supe sc ip s wi hin a ow mean signifi can diff e ences (P < 0.05); n = 150; Values a e means.
The infl uence o he plan essen ial oils on in e nal quali a i e pa ame e s and mic obiological indica o s 17
III: Infl uence o hyme and hyssop essen ial oil addi ion on he al e a ions o ISA B own laying hen’s egg yolk quali y
G oup BD -
Con ol g oup
BD + hyme essen ial oil
0.25ml . kg−1
BD + hyssop essen ial oil
0.25ml . kg−1 SEM
Egg yolk weigh (g)
mean 14.62 14.50 14.64 0.17
S.D. 2.04 1.96 2.07
CV (%) 13.98 13.50 14.10
minimum 9.40 10.20 9.10
maximum 18.50 17.90 19.60
Pe cen age po ion o egg yolk (%)
mean 25.00a24.64b25.09a0.18
S.D. 2.24 2.17 2.05
CV (%) 8.95 8.80 8.15
minimum 17.64 20.04 18.46
maximum 30.27 29.30 30.89
Egg yolk index
mean 52.29 52.13 51.90 0.52
S.D. 5.68 7.43 5.94
CV (%) 10.88 14.26 11.44
minimum 40.47 41.3 40.0
maximum 65.63 68.75 65.60
Egg yolk colo (°HLR)
mean 9.07a9.47b9.06a0.16
S.D. 2.11 1.92 2.00
CV (%) 23.26 20.33 22.15
minimum 566
maximum 13 13 12.5
Dis inc le e s in supe sc ip s wi hin a ow mean signifi can diff e ences (P < 0.05); n = 150; Values a e means. °HLR – co-
lo ed Hoff man La Roche scale.
IV: Infl uence o hyme and hyssop essen ial oil addi ion in o laying hens on he al e a ions o ISA B own laying hen’s egg mic obiological quali y
G oup BD -
Con ol g oup
BD + hyme essen ial oil
0.25ml . kg−1
BD + hyssop essen ial oil
0.25ml . kg−1 SEM
Coun o coli o ms bac e ia (log c u.g−1)
mean 2.46a0.95b0.32b0.12
S.D. 0.31 0.75 0.37
CV (%) 12.42 212.03 109.66
minimum 1.95 0.00 0.00
maximum 2.03 1.94 0.95
Coun o Esche ichia coli (log c u.g−1)
mean 0.35 0.07 0.30 0.17
S.D. 0.12 8.22 0.58
CV (%) 333.94 316.23 195.70
minimum 0.00 0.00 0.00
maximum 2.51 0.70 1.80
Coun o en e ococci (log c u.−1g)
mean 2.07a0.15b1.70a0.19
S.D. 0.51 0.52 0.75
CV (%) 24.40 61.28 44.04
minimum 1.30 0.00 0.60
maximum 2.88 1.87 2.80

18 H. A pášo á, M. Angelo ičo á, M. Kačánio á, P. Haščík, M. Mellen, J. Čuboň, S. K áčma
DISCUSSION
The esul s o his expe imen indica ed ha
he majo i y o pa ame e s o egg in e nal con en
quali y we e no signifi can ly infl uenced by supple-
men a ion o laying hens wi h hyme and hyssop es-
sen ial oils.
Bölükbasi and E han (2007) ound ha eed con-
e sion and egg p oduc ions o laying hens we e im-
p o ed by hyme supplemen a ion a le el 0.1 and
0.5 %.
In ou expe imen was egg albumen weigh po-
si i e ly infl uenced by hyme essen ial oil addi ion.
Con a y Sahinle e al. (2005) showed ha egg albu-
men weigh , egg weigh , and egg p oduc ion we e
no aff ec ed by Fe ula eleaochy is oo powde ea -
men . Yucca supplemen a ion o he die did no a -
ec eed in ake, egg p oduc ion, eed con e sion e -
fi ciency, body weigh gain, egg shell, whi e weigh ,
shell hickness and shape index bu signifi can ly
educed numbe o c acked eggs in expe imen o
Ku lu e al. (2001).
The addi ion o fl ax seed o die s in expe imen o
Basmacioglu e al. (2003) did no cause any nega i e
eff ec on albumen a io, egg yolk and egg shell qua-
li a i e pa ame e s. The egg p oduc ion o hens ed
a die con aining 4.32 % fl ax seed was signifi can ly
highe han he con ols. The pe cen age po ion o
albumen was in ou expe imen signifi can ly highe
in expe imen al g oup wi h hyme essen ial oil sup-
plemen a ion.
Alike Yalcin e al. (2006), o Yalcin e al. (2007) e-
po ed no signifi can eff ec on egg p oduc ion, egg
shell quali y and egg albumen index by ga lic pow-
de addi ion.
The e we e obse ed no signifi can diff e ences
in albumen index and yolk index o eggs o laye s
ed by die s con aining g een ea powde s (P > 0.05)
in expe imen o Uuganbaya e al. (2006). These e-
sul s a e in ag eemen wi h fi ndings o ou expe i-
men .
The addi ion o 3 ml . kg−1 Nigella sa i a oil o laying
hens eed led o a signifi can dec ease in he Haugh
uni o he egg in expe imen o Bölükbasi e al.
(2009).
In ou expe imen was no eco ded any signifi -
can diff e ences among he g oups in Haugh Uni s
(P > 0.05). Ou esul s a e in ag eemen wi h Yalcin
e al. (2006), o Uuganbaya e al. (2006) in he ex pe-
i men o which ga lic powde addi ion showed no
signifi can diff e ence. Hosseini e al. (2008) p esen
he lowes Haugh uni and shell hickness wi h 10 %
saffl owe seed supplemen a ion bu he diff e en
ea men s we e no s a is ically signifi can .
G oup BD -
Con ol g oup
BD + hyme essen ial oil
0.25ml . kg−1
BD + hyssop essen ial oil
0.25ml . kg−1 SEM
Numbe o lac obacilli (log c u/g)
mean 1.57a1.16b1.57a0.15
S.D. 0.57 0.25 0.57
CV (%) 36.11 21.63 36.11
minimum 0.69 0.78 0.69
maximum 2.32 1.53 2.32
To al numbe coun (log c u.g−1)
mean 3.225a2.233b2.075b0.19
S.D. 0.38 1.04 0.41
CV (%) 11.69 46.92 19.67
minimum 2.49 0.00 1.43
maximum 3.70 3.42 2.54
Coun o mesophilic spo ula ing ae obes bac e ia (log c u.g−1)
mean 2.436a2.242b2.437a0.19
S.D. 0.593 0.989 0.186
CV (%) 26.179 44.112 7.633
minimum 2.29 0.17 2.09
maximum 3.67 3.30 2.67
Coun o mic oscopic ungi (log c u.g−1)
mean 0.578 0.079 0.585 0.20
S.D. 0.975 0.128 0.804
CV (%) 168.781 163.03 136.75
minimum 0.00 0.00 0.00
maximum 2.42 0.39 2.13
Dis inc le e s in supe sc ip s wi hin a ow mean signifi can diff e ences (P < 0.05); n = 10; Values a e means.
The infl uence o he plan essen ial oils on in e nal quali a i e pa ame e s and mic obiological indica o s 19
In he expe imen o Sahinle e al. (2005) egg yolk
weigh was no aff ec ed by Fe ula eleaochy is supple-
men a ion, his is in ag eemen wi h esul s o ou
expe imen . Yalcin e al. (2006) eco ded in his pa-
ame e no signifi can infl uence o phy obio ics
complemen oo. The e was a signifi can educ ion
in egg yolk choles e ol concen a ion when he die-
a y le el o ga lic powde was inc eased om 0 o
10 g . kg−1. Yucca supplemen a ion o he die did no
aff ec yolk weigh (Ku lu e al., 2001).
The addi ion o fl ax seed o die s did no cause any
nega i e eff ec on egg yolk a io in expe imen o
Basmacioglu e al. (2003). The e we e signifi can e -
ec s o die a y ea men s on yolk a e o egg in ex-
pe imen Bölükbaşi and E han (2007). Hens ecei -
ing he die s con aining 1 % hyme had signifi can ly
lowe yolk a e compa ed o hose ed he con ol
and he die con aining 0.1 and 0.5 % hyme. These
esul s a e in acco dance o ou expe imen in
which hyme essen ial oil addi ion signifi can ly de-
c eased yolk a e.
Supplemen a ion o poul y die s wi h an ioxi-
dan subs ances seems o be an effi cien ool o im-
p o ing he oxida i e s abili y o eggs. The eff ec o
die a y ocophe yl ace a e supplemen a ion on en-
hancing lipid s abili y in egg yolk has been e pea-
ed ly epo ed (Lopez-Bo e e al., 1998). The use o
a oma ic plan ex ac s including hyme (Bo soglou
e al., 1997) and osema y (Galoba e al., 2001) ha e
also been demons a ed o delay lipid oxida ion in
eggs when used in hen eeding.
Resul s o Bo soglou e al. (2005) showed no sig-
nifi can diff e ences in egg p oduc ion, eed in ake,
eed con e sion a io, egg weigh and shape, yolk
shape, Haugh uni s and shell hickness among ea -
men s. Simila ly in he expe imen o Yalcin e al.
(2006) ga lic powde addi ion did no signifi can ly
aff ec egg yolk index. In he expe imen s o Bo -
soglou e al. (2005) o Uuganbaya e al. (2006) e-
sul s showed no signifi can diff e ences in yolk in-
dex. In ou expe imen was no eco ded signifi can
diff e en among he g oups oo.
In he expe imen Bo soglou e al. (2005) yolk
colo was signifi can ly imp o ed in he saff on a
20 mg . kg−1 die SAF g oup compa ed o all o he
g oups. These esul s ag ee wi h ou expe imen , in
which hyme essen ial oil addi ion signifi can ly in-
c eased egg yolk colo .
Possible ans e o he an ioxidan cons i uen s o
he essen ial oil o o egano o ocophe ol in o hen
o ganism h ough eeding migh inhibi he chain
eac ion in ol ed in oxida ion o he consumed li-
pids, hus dec easing he oxida ion p oduc s ans-
e ed in o he yolk (Flo ou-Pane i e al., 2005).
The highe malondialdehyde ound inc eased oxi-
da i e s abili y o egg yolks when a hyme ex ac
was ed o laying hens (Bo soglou e al., 1997). In pe -
inen s udies wi h ex ac s o o he a oma ic plan s,
Galoba e al. (2001) ound ha he die a y sup-
plemen a ion o a osema y ex ac o laying hens
had no eff ec on lipid oxida ion o eggs. In con as ,
K ause and Te nes (2000) and Bo soglou e al. (1997)
obse ed an imp o emen o he oxida i e s a bi li y
o egg yolk when ca nosic acid, he main an ioxi-
dan cons i uen o osema y, and a hyme ex ac ,
espec i ely, we e used as die a y supplemen in lay-
ing hens.
In ou s udy we e ound all mic oo ganisms
which we e moni o ed and hese esul s a e no in
ag eemen wi h o he s au ho s.
Dawson e al. (2001), epo ed, ha mic obio-
logical con amina ion, quali y and ac o s o albu-
men and yolk a e e y impo an . Egg whi e con-
ains a low concen a ion o he enzyme lysozyme.
This enzyme has been shown o ha e he ca pa bi-
li y o b eaking down he cell walls o some bac e-
ia. Egg whi e also has a high pH which ac s as a e-
a dan o bac e ia g ow h. O he enzymes a e also
ound in egg yolk (pep idase, ca alase, amylase, e c.)
which help o keep i ee om bac e iological con-
amina ion. In addi ion, he egg yolk has a coa ing
called he i elline memb ane which also p o ec s
i . Thus, egg albumen and yolk ha e many de ense
mechanisms which help p e en mic obiological
con amina ion. Dawson e al. (2001) also s a e, ha
when eggs a e washed, his emo es mos i no all
o he cu icle om he shell su ace. Thus, bac e-
ia ha e an easie ime en e ing he egg a e wash-
ing. E en when he cu icle is emo ed, he wo inne
shell memb anes help p e en bac e ia om en e -
ing he egg. These ba ie s p o ide a good line o de-
ense agains in ading bac e ia.
SÚHRN
Vply as linných silíc na pa ame e a mik obiologickú k ali u nú o ného obsahu ajec
nosníc
Cieľom p áce bolo sledo anie účinko k mí p e nosnice s p ída kom ymiano ej a yzopo ej silice
množs e 0.25ml . kg−1 na hmo nosť ajec, aječných bielko a k ali y žĺ ka. V p áci bola ďalej sledo-
aná mik obiologická k ali a ajec po aplikácii esenciálnych olejo do k mi a. Nosnice hyb idu ISA
B own (n = 72) boli náhodne ozdelené deň yliahnu ia do och skupín (n = 26) a kŕmené po dobu
41 ýždňo s ozdielnym d uhom p idaného esenciálneho oleja. Vajcia nosníc boli zbie ané p a i-
delne, denných in e aloch a az mesačne (n = 30 každej skupine) boli bezp os edne po odbe e
analyzo ané. Hodno ená bola hmo nosť aječného bielka (g), obsah aječného bielka (%), index aječ-
ného bielka, Haugho e jedno ky (HU), hmo nosť aječného žĺ ka (g), obsah aječného žĺ ka (%), index
aječného žĺ ka a a ba žĺ ka (°HLR). Z mik obiologických pa ame o boli sledo ané poč y koli o m-
ných bak é ií, poč y buniek Esche ichia coli, poč y buniek odu En e ococcus, Lac obacillus, celko ý poče
20 H. A pášo á, M. Angelo ičo á, M. Kačánio á, P. Haščík, M. Mellen, J. Čuboň, S. K áčma
mik oo ganizmo , poče mezofi lných anae óbne spo ulujúcich mik oo ganizmo a poče mik osko-
pických húb. Š a is icky ýznamné ozdiely boli zis ené medzi expe imen álnymi skupinami a sku-
pine s p ída kom ymiáno ej silice a kon olnou skupinou hmo nos i aječného bielka (P < 0,05).
Podobne pe cen o aječných bielko ín bolo š a is icky ýznamne o ply nené p ída kom ymiano ej
silice (P < 0.01). Vyššie hodno y Haugho ých jedno iek (HU) ukázali yššiu k ali u aječných bielko ín
expe imen álnej skupine nosníc kŕmených zmesou s ymiano ou aj yzopo ou silicou, ale ozdiely
neboli po o naní s kon olnou skupinou š a is icky ýznamné (P > 0,05). V indexe aječného bielka
a indexe hodno y žĺ ka neboli dosiahnu é š a is icky ýznamne ozdiely po aplikácii é e ických olejo
(P > 0,05). Pe cen uálny podiel aječného žĺ ka sa ý azne znížil (P < 0,05) expe imen álnej skupine
s p ída kom ymiano ej silice. Fa ba aječného žĺ ka (° HLR) analyzo aných ajec expe imen ál-
nej skupine oboha ených ymiano ým é e ickým olejom bola ýznamne yššia (P < 0,01). Naj yšší
poče koli o mných bak é ií bol zis ený kon olnej skupine a najnižší poče koli o mných bak é ií
bol zis ený skupine s yzopo ým é e ickým olejom. V poč e koli o mných bak é ií boli po dené
š a is icky ýznamné ozdiely (P < 0,001) u expe imen álnych skupín po o naní s kon olnou sku-
pinou. Naj yšší poče buniek Esche ichia coli bol zaznamenaný kon olnej skupine, a najnižší po-
če bol skupine s ymiano ou silicou. Poče en e okoko skupine s ymiano ým é e ickým ole-
jom bol 0,154 log c u.g−1, naj yšší poče a o 2,074 log c u.g−1 bol zaznamenaný kon olnej skupine.
Poče en e okoko ukázal š a is icky ýznamné ozdiely (P < 0,001) medzi expe imen álnymi skupi-
nami, ýznamné ozdiely (P < 0,001) boli zis ené aj medzi expe imen álnou skupinou s p ída kom
ymiano ej silice a kon olnou skupinou. Podobné ozdiely boli zis ené poč e lak obacilo medzi
expe imen álnymi skupinami a kon olnou skupinou (P < 0,05). Poč y lak obacilo sa pohybo ali
ozmedzí od 1,156 log c u.g−1 skupine s ymiano ým é e ickým olejom do 1,570 log c u.g−1 kon-
olnej skupine a iež skupine s yzopo ým é e ickým olejom. Naj yšší celko ý poče bak é ií bol
zis ený kon olnej skupine a najnižší poče bol skupine s yzopo ým é e ickým olejom. Š a is icky
ýznamné ozdiely (P < 0,05; P < 0,001) boli zis ené celko om poč e bak é ií medzi expe imen ál-
nymi skupinami a kon olnou skupinou. Najnižší poče mezofi lne ae óbne spo ulujúcich bak é ií sa
zaznamenal skupine s ymiano ým é e ickým olejom, yšší poče bol kon olnej skupine a sku-
pine s yzopo ým é e ickým olejom. Významné ozdiely (P < 0,05) poč e mezofi lne anae óbne spo-
ulujúcich bak é ií boli zis ené medzi expe imen álnou skupinou s ymiano ým é e ickým olejom
a kon olnou skupinou, ako aj medzi expe ime nálnymi skupinami na zájom. Poče mik oskopic-
kých húb bol ozmedzí od 0,079 log c u.g−1 skupine s ymiano ou silicou do 0,585 log c u.g−1 sku-
pine s yzopo ou silicou.
sliepky, ymiano ý esenciálny olej, yzopo ý esenciálny olej, bielok, žĺ ok, mik obiálna k ali a
This s udy was suppo ed by G an Agency o Science, VEGA o Slo ak Republic, G an No. 1/4420/07
and G an No. 1/0074/08.
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Add ess
Ing. Hen ie a A pášo á, PhD., Ka ed a hydiná s a a malých hospodá skych z ie a , Fakul a ag obiológie
a po a ino ych zd ojo , Slo enská poľnohospodá ska uni e zi a Ni e, T . A. Hlinku 2, 949 71 Ni a,
Slo enská epublika, e-mail: Hen ie a.A paso [email protected], doc. Ing. Mi osla a Kačánio á, Ph.D., Ka ed a
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