Effects of Dietary Supplementation of Salvia officinalis L. in Organic Laying Hens on Egg Quality, Yolk Oxidative Stability and Eggshell Microbiological Counts

Abstract

Aromatic plants of Labiatae family are used in poultry diets because of their antimicrobial and antioxidant activity. The notion is that hens raised in organic systems face several health and environmental challenges. Hence, the objective here was to assess hens’ performances and the quality of their eggs in such systems following a dietary supplementation of Salvia officinalis L. in powder form. The experiments were conducted over two successive years (1 and 2). They lasted 16 weeks each and involved 198 laying hens aged 40 weeks old randomly assigned to three groups: Con (control diet), Sal-0.5%, and Sal-1.0% (diets supplemented with Salvia officinalis L. at 0.5% or 1.0%, respectively). The malondialdehyde (MDA) levels in egg yolks in year 2 were lower in both Sal-0.5% and Sal-1.0% compared to the Con (p < 0.05). The total number of Enterobacteriaceae in eggshells were lower in Sal-1.0% compared to the Con (p < 0.05) in both years. The results suggest that a dietary supplementation of Salvia officinalis L. at 1.0% improves the antioxidant status and reduces the microbial load of eggs produced in organic systems.