Essential Oils as Natural Feed Additives: Strategies to Increase Protein and Reduce Fat Content in Egg Coating
DOI:
https://doi.org/10.34145/ivas.v1i1.3858Keywords:
Essential Oils, Egg Quality, Chicken Coating, Protein Content, Fat ContentAbstract
This study aims to evaluate the effect of essential oil supplementation in food on the protein and fat content of eggs produced by laying hens. Essential oils are known to have antimicrobial and antioxidant properties, as well as the ability to improve nutrient digestibility, making them a promising natural feed additive for improving the quality of poultry products. In this study, laying hens in the production phase underwent dietary treatment with different levels of essential oil inclusion. Egg samples were analyzed for proxy composition, with a focus on protein and fat content. The results showed that essential oil supplementation had a significant effect (P<0.05) on increasing egg protein levels, while fat content showed a decreasing tendency at certain levels of supplementation. These findings suggest that essential oils can increase protein utilization and modulate lipid metabolism in eggs, thereby improving the nutritional profile. In addition, the use of essential oils can be considered a sustainable alternative to antibiotic growth promoters, not only offering health benefits to poultry but also added value for consumers through higher-quality eggs. This study recommends determining the optimal dosage of essential oil supplementation to balance chicken productivity with better egg nutrient composition.
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