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 oregano leaves on the shelf-life of stored eggs for up to 30 days. A total of 36 Babcock White laying hen hens were divided into 3 groups with 4 subgroups in each and fed diets containing 0%, 5%, and 10% oregano for 30 days. At the end of the study, 8 eggs from each group were analyzed on the same day without storage. The remaining eggs were stored at +4°C for 10, 20, and 30 days. Stored eggs were analyzed for egg traits, total antioxidant capacity (TAC), and oxidant status (TOS). The results of this study showed that dietary oregano did not affect eggshell breaking strength. On the 30th day, egg weight (p < .05) decreased in the 5% oregano group and Haugh unit increased (p < .05) in the 10% oregano group compared with the other groups. The yolk color in the treatment groups was lighter than the control (p < .05). Oregano did not affect the TOS of stored eggs; however, the TAC was still high (p < .05) on the 30th day. Therefore, dietary oregano leaves can be used to extend the storage time of eggs.

Cite this article as: Gültepe, E. E., Iqbal, A., Uyarlar, C., Rahman, A., Özçınar, Ü., Çetingül, İ. S., & Bayram, İ. (2021) Dietary Oregano (Origanum onites) Maintained the Antioxidant Capacity and Haugh Unit, but not Yolk Color of Stored Eggs up to 30 Days. Acta Veterinaria Eurasia, 47(2): 76-81.