Comparison of the antioxidant effects of Thyme and Oregano on hatchability at different egg storage periods in Japanese egg quail

Document Type : Scientific-Extensional Article

Authors

1 pecialty Doctorate Degree, Animal and Poultry Nutrition in the Department of Animal Science, Science and Research Branch at Islamic Azad University, Tehran, Iran

2 Specialty Doctorate Degree, Animal and Poultry Nutrition in the Department of Animal Science, Science and Research Branch at Islamic Azad University, Chalous, Iran

Abstract

The purpose of this experiment was to compare the antioxidant effects of Thyme and Oregano on the hatchability, at different egg storage periods in Japanese quail eggs. A total of 420 two months quails in a completely randomized design with 7 treatments and 4 replicates (15 birds per replicate containing 12 female Japanese quail and 3 male Japanese quail) experimental diets were fed for 45 days. The experimental diets are as follow: treatment 1) control diet (no thyme and oregano), treatment 2) control + 1.5% thyme diet, treatment 3) control diet + 3% thyme, treatment 4) control diet + 4.5% thyme, treatment 5) control diet + 1.5% oregano, treatment 6) control + 3% oregano, treatment 7) control + 4.5% oregano. The eggs were collected at the end of the experiment and divided into three groups for storage, the first group for one week, the second group for two weeks and the third group for three weeks at 14-17 ° C, 70% and 45-degree rotations twice a day during the storage period. At the end of each week, the eggs were transferred to the incubator and hatchability was calculated. The results of this experiment showed that the use of thyme at level of 1.5% for 1 week of eggs storage period and thyme at level of 3% for 2 and 3 weeks of eggs storage periods had a significant positive effect on hatchability.

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References

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