Antioxidant Fortification of Eggs through Nutrition of Laying Hens Administered Herbs /Medicinal Plants

Abstract

The sole aim of raising pullet hens in the poultry industry is to produce eggs for human consumption in a large scale when they commence laying. Eggs are important dietary components to humans both adult and children and is classified as complete protein. However, certain quality of eggs produced by laying hens is further influenced by the diet consumed which in turn is determined by the quality of the feed ingredients making up the diet. Antibiotic residue in eggs and antimicrobial resistance are few concerns to consumers of poultry products. The current era of limiting antimicrobial utilization for livestock production has increased research into medicinal plants and herbs as suitable alternative. Antioxidant and anti-inflammatory activities reported in literature indicate the invaluable benefits of these plants both for humans and livestock. This book chapter attempts to present the 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity of eggs from laying hens fed medicinal plants – Vernonia amygdalina and Ocimum gratissimum as component of feed or administered orally as an aqueous extract. The DPPH antioxidant scavenging activity was present in eggs sampled but was better (p < 0.05) in eggs of laying hens administered aqueous O. gratissimum extract.