Orange Peel Oil Supplementation in Laying Quail Diet: Effects on Performance and Oxidative Stability of Egg Yolk

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ABSTRACT The present study aimed to investigate the potential utilization of orange peel essential oil (OPEO), as a natural feed additive in poultry nutrition. The impact of incorporating OPEO into the diets of laying quails was examined with respect to various performance criteria, including feed consumption and efficiency, as well as egg production, weight, and shelf life. A total of 120 female egg quails, aged 16 weeks, were allocated into three main groups, and fed with control rations supplemented with OPEO at levels of 0 mg/kg (control group), 200 mg/kg, and 300 mg/kg. Throughout the study, egg production was monitored on a daily basis, feed consumption was recorded every two weeks, and egg weights were measured twice a week on consecutive days. Moreover, the levels of malondialdehyde, a lipid peroxidation marker, in the egg yolks were quantified. The results indicated that the inclusion of OPEO in quail rations did not exert a significant influence on feed consumption and efficiency. However, OPEO supplementation had a positive impact on egg production and weight, leading to substantial increases in both crucial performance parameters. Furthermore, the study elucidated a statistically significant impact of OPEO on the levels of malondialdehyde in the egg yolks. In summary, the incorporation of OPEO into quail diets showcased remarkable efficacy in significantly augmenting egg yield and weight, while leaving feed consumption unaffected. These results highlight the potential of utilizing OPEO as a natural feed additive to improve the performance and egg quality of laying quails in commercial production systems.