Aamir IQBAL, Abdur RAHMAN, EYÜP EREN GÜLTEPE, Cangır UYARLAR, Ümit ÖZÇINAR, İbrahim Sadi CETİNGÜL, İsmail BAYRAM

Dietary Oregano (Origanum onites) Maintained the Antioxidant Capacity and Haugh Unit, but not Yolk Color of Stored Eggs up to 30 Days

This study aimed to investigate the effects of dietary oreganoleaves on the shelf-life of stored eggs for up to 30 days. Atotal of 36 Babcock White laying hen hens were divided into3 groups with 4 subgroups in each and fed diets containing0%, 5%, and 10% oregano for 30 days. At the end of the study,8 eggs from each group were analyzed on the same day withoutstorage. The remaining eggs were stored at +4°C for 10,20, and 30 days. Stored eggs were analyzed for egg traits, totalantioxidant capacity (TAC), and oxidant status (TOS). Theresults of this study showed that dietary oregano did not affecteggshell breaking strength. On the 30th day, egg weight(p < .05) decreased in the 5% oregano group and Haugh unitincreased (p < .05) in the 10% oregano group compared withthe other groups. The yolk color in the treatment groups waslighter than the control (p < .05). Oregano did not affect theTOS of stored eggs; however, the TAC was still high (p < .05) onthe 30th day. Therefore, dietary oregano leaves can be used toextend the storage time of eggs.

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