Abstract
abstractThis study aimed to determine the effects of different inclusion levels of oregano into the diet on daily feed consumption, feed conversion ratio, egg production, hatchability, egg palatability, egg weight, external and internal egg quality, live weight increase, serum cholesterol and yolk cholesterol level in laying quails.A total of 216 laying quails at 42 days of age were divided into 36 cages, 6 birds in each (4 females and 2 males), 6 cages per thesis. The 1st group was left as control (OR0) without any supplementation of oregano. The other five experimental groups were OR10, OR20, OR30, OR40, and OR50 which were fed with the diets supplemented with 10, 20, 30, 40, and 50 g/kg of oregano, respectively. The experiment lasted for 63 days until the quails reached 105 days of age.As a result of this study, 50 g/kg oregano supplementation appeared to be the best as respects taste (P<0.002). The inclusion level of 20 g/kg increased fertility (P<0.02) however, above that level fertility was reduced. This peculiarity of oregano may be taken into account by the poultry breeder companies. For the other segments of the poultry industry, the usage of oregano up to 50 g/kg seemed to be appropriate.
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