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April 18, 2026Food Science of Animal ResourcesOpen Access

Nutritional enrichment of eggs through essential oil–supplemented laying hen diets and associations with intestinal microbiota

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TMTülay Elal MuşTÖTülay ÖzcanTSTuğçe Necla Selvi

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Overview

Evaluates the impact of essential oil diets on egg quality and intestinal microbiota in hens, suggesting potential health benefits.

Key Points

  • The aim is to assess how oregano, cinnamon, and peppermint essential oils in hen diets influence egg quality and gut microbiota.
  • Laying hens divided into four diet groups for 28 days: control, oregano, oregano+cinnamon, and oregano+peppermint.
  • Evaluation of sensory properties, textural qualities, and fatty acid profiles of eggs.
  • Microbiota analysis of intestinal samples and measurement of nutritional indices.
  • Essential oils did not alter sensory properties like flavor or texture of the eggs.
  • Oregano group showed significant differences in shear force measurements of eggs.
  • Supplementation reduced harmful bacteria while increasing beneficial Lactobacillus spp.
  • Dietary changes resulted in improved nutritional indices in egg fatty acids.

Cite This Study

Muş et al. (2026) studied this question.

synapsesocial.com/papers/69e3209340886becb653fadahttps://doi.org/10.1007/s44463-026-00059-8
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