Abstract
The effect of essential oils on quality and mineral composition of eggshell
Highlights
Eggs are made up of a variety of chemical components, including water, protein, fatty acids, minerals, vitamins, and pigments (Li-Chan and Kim, 2008)
Average values of shell strength ranged from 21.76 N cm-2 in control to 36.44 N cm-2 in E1
Essential oil is considered to be a good solvent of vitamin D, and can improve calcium concentrations in eggshells (Bar et al, 1999)
Summary
Eggs are made up of a variety of chemical components, including water, protein, fatty acids, minerals, vitamins, and pigments (Li-Chan and Kim, 2008). Called essential oils are aromatic, oily liquids obtained from plant material (flowers, buds, seeds, leaves, twigs, bark, herbs, wood, fruits and roots). It is a complex mixture of different organic molecules – terpenes, alcohols, esters, aldehydes, ketones and phenols. Pumpkin seeds contain L-tryptophan, n-6 and n-3 fatty acids and very high concentration of vitamin E (Hashemi, 2013). Flaxseed oil contains high levels of polyunsaturated fatty acids and these compounds have been reported to reduce the incidence of heart disease and cancer in humans (Zhao et al, 2007). The main goal of this work was to determine the effect of essential oils on qualitative parameters and mineral composition of eggshell
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