The use of rosemary powder in the diet of laying hens maintains the internal quality of eggs at different storage temperatures and times

The present experiment was conducted to investigate the effect of using different levels of rosemary powder on egg quality at different storage temperatures in old laying hens. For this purpose, ۱۴۴ laying hens (Hy-line-W۳۶) with similar body weight (۱۴۷۰ ± ۵۰ g) at the age of ۶۵ weeks were used in a completely randomized design with ۳ experimental groups, ۶ replications and ۸ birds in each replication for ۸ weeks. The experimental groups included ۱) control treatment (diet based on soybean meal and corn without rosemary powder), ۲) treatment containing ۰.۲۵% of rosemary powder diet and ۳) treatment containing ۰.۵% of rosemary powder diet. At the end of the experimental period, ۶ eggs were randomly selected from each replicate and stored at ۴ (refrigerator) and ۲۵°C (room) (۳ eggs at each temperature) for ۳۰ days to determine internal quality. The results showed that the interaction effects between rosemary powder levels and storage temperature on albumin height, yolk height, yolk index and Hough unit traits were significant. So that at ۲۵°C, the use of ۰.۲۵ and ۰.۵% rosemary powder increased albumin height, yolk height, yolk index and Hough unit of eggs compared to the control group (P<۰.۰۵ ). The albumin pH of eggs stored at ۴°C was significantly lower than that stored at ۲۵°C (P<۰.۰۵). In general, it can be stated that adding ۰.۲۵ and ۰.۵ percent rosemary powder to the diet of laying hens can improve the internal quality of eggs and extend the storage time of eggs at ۴ ° C.

کلیدواژه ها:

Rosemary ، Storage temperature ، Eggs ، Yolk index ، Albumin pH