Effect of Dietary Inclusion of Medicinal Herb Extract Mix in a Poultry Ration on the Physico-chemical Quality and Oxidative Stability of Eggs

Liu, X. D.; Jang, A.; Lee, B. D.; Lee, S. K.; Lee, M.; Jo, C.

doi:2009.22.3.421

Article

Animal Products

Asian-Australasian Journal of Animal Sciences 2009;22(3): 421-427.
https://doi.org/10.5713/ajas.2009.80334 Published online March 4, 2009.

Effect of Dietary Inclusion of Medicinal Herb Extract Mix in a Poultry Ration on the Physico-chemical Quality and Oxidative Stability of Eggs

X. D. Liu, A. Jang, B. D. Lee, S. K. Lee, M. Lee, C. Jo^*

Correspondence: C. Jo,

Abstract

A mixture of three dietary medicinal herb extracts (MHE, mulberry leaf:Japanese honeysuckle:goldthread = 48.5: 48.5:3.0) was prepared as an additive of hen’s feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three levels of MHE in the diet (0, 0.3, and 1%). Hens were fed for 6 wks and eggs were collected in the 6th week, and stored at 4C for 14 days to investigate the effect of MHE on the quality and oxidative stability of eggs. Internal quality of the egg including weight, shell color, albumen height, yolk color, shell weight, shell thickness, and Haugh units was not different among the dietary treatments. The oxidation stability of raw and cooked egg was determined by 2-thiobarbituric acid reactive substances (TBARS) value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2’-azinobis(3-ethylbenzonthianoline-6-sulfonic acid) (ABTS+) radical reducing ability. Results indicated that TBARS value at day 0 and ABTS+ radical reducing ability of eggs from hens fed MHE were higher than from the control group. However, DPPH radical scavenging activity showed no difference in both raw and cooked samples. Results of the present study indicate that dietary MHE may slightly enhance the oxidative stability of eggs.

Keywords: Egg Quality; Dietary Medicinal Herb; Natural Antioxidants; Oxidative Stability