The Effect of Urtica dioica Supplements on Egg Quality

Eggs are a rich source of lipids and proteins. Because of their low production cost, they represent a cheap source of animal proteins and lipids. recently, in Algeria, consumers’ interest are oriented of healthiness and dietetic values food. The purpose of this study was to investigate the effects a dietary supplement of Urtica dioica on laying hen's performance and egg quality. The study was conducted from may to june 2014 in the area of Chemini (Algeria). Sixty, 25-wk-old Lohmann Brown layers were randomly divided into 3 groups with 20 hens in each group. Group 1 was the control group fed a standard commercial diet based on corn and soybean, whereas the groups 2 and 3 were fed the control diet supplemented with 1% and 1.5% of nettle respectively. The hens were housed in cages in the same local and fed ad libitum. Fifty five eggs were sampled 4 times in each group from 25 to 27 weeks. A total of 220 eggs were examined. A series of measurements were carried out on each egg, namely egg weight, form index (egg shape), yolk to albumen ratio (Y:A), Yolk color, egg shell thickness, Haugh’s units. Egg weight, yolk color and Haugh Units (HU) were affected by age. Significant differences (P<0.05) were recorded between feeding type in total egg weight, yolk color and Haugh Units. The egg from group 2 proved to have a higher egg weight (57.67g; group 1: 55.41g; group 3: 56.70g; P<0.05), (33.4%), intermediate Yolk color (8.53; group 1: 9.03 ; group 3: 9.38; P<0.05) and HU (79.81; group 1: 80.85; group 3: 76.92).
The results showed that the use of 1% and 1.5% of Urtica dioica, had positive effects on the color of yolk of laying hens. Using different levels of Urtica dioica could change the characteristics of egg and could meet the preferences of consumers for the intense color of the yolk.