Rosemary Essential Oil as a Natural Disinfectant in Japanese Quail Eggs (Coturnix Coturnix Japonica): Effect on the Bacterial Load and Hatchability Characteristics Original Article

Background: Maintaining hygiene in hatcheries is crucial for improving hatchability and ensuring healthy chick performance while reducing the risk of food contamination. Bacterial and fungal contamination, particularly on eggshells, is a major concern in the poultry industry. Egg disinfection before incubation has garnered global interest, especially with the rise in demand for natural alternatives to conventional disinfectants, which are often toxic and can lead to bacterial resistance. Aims and Objectives: This study evaluated the potential of rosemary essential oil (REO) as a natural disinfectant for eggshells and its impact on hatching success. Materials and Methods: A total of 216 Japanese quail eggs were divided into five groups: A negative control (nondisinfected), two positive controls treated with alcohol or SANIVIR (Quaternary Ammonium) (10%), and two groups disinfected with REO at the concentrations of 10 µl/ml and 100 µl/ml. Eggshells were swabbed to measure bacterial, coliform, fungal, and mold counts using serial dilutions and agar cultures. Hatching rate, chick weight, and mortality were also recorded. Results: The findings revealed that REO effectively reduced bacterial loads, with the 10 µl/ml group achieving the lowest contamination levels and significantly higher hatchability. In addition, chicks from this group had a greater average body weight. However, the 100 µl/ml group experienced higher embryonic mortality, likely due to its stronger concentration. Conclusion: In conclusion, REO at 10 µl/ml demonstrates promise as a safe and natural eggshell disinfectant. Its use not only improved hatchability but also positively influenced chick performance, making it a valuable alternative in commercial poultry operations.