Oregano essential oil in the diet of laying hens in winter reduces lipid peroxidation in yolks and increases shelf life in eggs

We evaluated the effects of oregano essential oil (OEO) added to the feed of semi-heavy laying hens during winter. We measured performance as well as physical and chemical quality of fresh and 21-day stored eggs. A total of 240 semi-heavy laying hens were distributed into six treatments and five replicates (n = 8 each). Treatments consisted of five groups of hens fed diets supplemented with 0, 50, 100, 150 and 200 mg OEO/kg. We measured the average of three productive cycles (1st: week 1-4, 2nd: week 5-8 and 3rd: week 9-12), and found that feed consumption increased in hens in the control group and those in the group treated with 200 mg OEO/kg; other zootechnical variables did not differ between treatments. When we analyzed each individual production cycle individually, we did not observe differences between treatments for the performance variables in the first or second cycles. However, in the third cycle, when the animals were exposed to a greater number of days to cold stress, we recorded improved conversion rate/dozen eggs, conversion rate/daily feed consumed and egg production at T50 (50 mg OEO/kg). Stored eggs from hens supplemented with 50 mg OEO/kg showed lower eggshell percentages and higher yolk pHs. The intensity of the yellow was higher in yolks of the control group and in those from hens supplemented with 200 mg OEO/kg. Lipid peroxidation was lower in fresh egg yolks from hens that received 200 mg OEO/kg and stored eggs of T150. The reduction of lipid peroxidation in egg yolk is beneficial to consumer health by reducing levels of free radicals consumed. Reduction of lipid peroxidation associated with 150 mg OEO/kg in laying hens in winter might be useful for maintaining egg quality and for prolonging shelf life; productive efficiency was improving even at 39.8 mg OEO/kg if we consider feed conversion (kg/kg).