THE EFFECT OF OREGAMI AETHEROOLEUM AND EXTRACTS OF BEE PRODUCTS ON THE YOLK QUALITY OF TABLE EGGS

Abstract

The aim of the experiment was to analyze the effect of certain feed additives on the egg yolk quality characteristics of laying hens hybrid Hy-Line Brown under controlled conditions. Laying hens (n=40) were randomly divided into four groups with the same number of hens per group (n=10). In the first group there were hens fed with complete feed mixtures without any additives. The second group was fed with complete compound feed enriched with Oregami aetherooleum. In third group there was propolis extract added and  in the fourth group there was a supplement of pollen extract. All groups of hens were fed ad libitum. The average value of the yolk weight was found significantly (P<0.05) higher in the fourth group than in the second one, the yolk index value was significantly higher in the third group compared to the second one. There was significantly (P<0.05) higher average value of the yolk colour in the second group compared with the fourth one. In all experimental groups and characteristics there was statistically significant (P<0.05) dependance on the actual part of the laying period.