Antimicrobial activity of tea tree and lavender essential oils and their effects on hatching performance and eggshell bacterial count of Japanese quail eggs

The objective of this work was to study the effect of tea tree (TTO) and lavender (LavO) essential oils instead of formaldehyde fumigation to disinfect the surface of fertilized eggshells. A total of 1050 fresh unwashed fertilized quail eggs were randomly divided into 7 groups and treated before incubation as follows: group 1 was untreated (negative control), group 2 was sprayed with 70% ethyl alcohol (positive control), group 3 was fumigated with formaldehyde gas (FF), groups 4-5 and 6-7 were sprayed with 2%, 3% TTO and 2%, 3% LavO, respectively. Spraying fertilized eggs with 3% TTO or LavO significant reduced (P < 0.05) egg weight loss and improved yolk sac absorption expressed as a decrease in the yolk sac remaining weight (P < 0.01), which coincided with increasing the percentage of embryonic weight at 14th day of incubation compared to the FF. TTO or LavO significantly boosted the hatching rate that correlated with significant reduction (P < 0.01) in embryonic mortality with preference for LavO. Spraying fertilized eggs immediately after collection with TTO or LavO significantly reduced (P < 0.01) total bacterial count on the eggshell surface compared to the FF. Thus, TTO and LavO can be used to disinfect fertilized eggs prior to incubation to improve hatching rates and chicks' quality upon hatching.

Hatching Egg Sanitizers Based on Essential Oils: Microbiological Parameters, Hatchability, and Poultry Health

Background: Eggshell contamination threatens the viability of hatching eggs. This contamination can be caused by harmless, opportunistic, or pathogenic bacteria. Although necessary, the use of synthetic antibiotics to treat eggshells can present several significant problems: They can be toxic and damage the shell, and, most worryingly, they can lead to bacterial resistance. Faced with these challenges, the objective of this research was to create and test a sanitizing plan for hatching eggs using essential oils derived from Citrus aurantifolia (CAEO), Ocimum basilicum (OBEO), or Allium sativum (ASEO). Methods: Sanitizing solutions containing specific concentrations of these essential oils were prepared, and their antimicrobial properties and contributions to poultry safety and hatching parameters were investigated. Results: The bacterial load was reduced in eggshells sanitized with essential oils, and the degree of bacterial inhibition, along with their safety profile, may be directly related to optimal hatchability rates, lower incidences of contaminated dead embryos, and the hatching of healthy chicks. Conclusions: Together, these results reinforce the importance of essential oils in the development of effective and safe treatments for managing hatching eggs.

Evaluation of Gel Coating Performance in Extending the Shelf Life of Egg: The Role of Surface Area and Initial Weight

This work investigated the impact of chicken egg size, including surface area and initial weight, on the effectiveness of cassava starch-based gel coating during storage at room temperature. The quality of a total of 540 fresh eggs in four different sizes (S, M, L and XL) was evaluated over a 4-week storage period at 25 ± 1 °C (60-65% RH). In this research, images from a scanning electron microscope revealed that the coatings maintained their integrity across all egg sizes, effectively covering pores and cracks throughout storage. The application of gel coating reduced weight loss and preserved the Haugh unit and yolk index, extending freshness by 1-2 weeks compared with uncoated eggs at 25 °C. The results indicated that the performance of the coating varied with egg size. Statistical analysis revealed that the surface area and initial weight of the egg significantly impacted the effectiveness of the coating in preserving quality (p < 0.001). Eggs with larger surface areas exhibited a reduced protective effect of the coating, resulting in higher weight loss and lower retention of Haugh unit and yolk index compared with the coated eggs with smaller surface areas. The coating application was more effective in preserving the Haugh unit of eggs with higher initial weights. Overall, the surface area and the initial weight of the egg should be considered as key factors to ensure optimal coating performance.

Obtaining Microbiologically Safe Hatching Eggs from Hatcheries: Using Essential Oils for Integrated Sanitization Strategies in Hatching Eggs, Poultry Houses and Poultry

Essential oils are liquids containing non-toxic compounds that are unfavorable to the growth of microorganisms. They are sold globally at affordable or very high prices, depending on the availability and type of plant, the scale of production, the extraction method, costs associated with logistics and electricity consumption, among other variables. Each year, the quantity of research dedicated to the antimicrobial potential of essential oils in poultry farming is expanding. Researchers consensually relay that this increase is due to the growing resistance of microorganisms to traditional antimicrobials and concerns about the toxicity of these products. This review proposes an analysis of the antimicrobial feasibility of using essential oils to address microbial challenges in poultry farms, aiming to ensure the production and supply of microbiologically safe hatching eggs. Based on the findings in the literature, in addition to following other necessary precautions in the daily routines of poultry farming practices, developing an antimicrobial control program with essential oils that integrates poultry facilities, poultry and hatching eggs, adapted to the particularities of each context seems to be extremely effective.

A Mini-Review of the Main Effects of Essential Oils from Citrus aurantifolia, Ocimum basilicum, and Allium sativum as Safe Antimicrobial Activity in Poultry

Poultry production is accompanied by the use of antimicrobial agents because no production step is free of microorganisms. In the absence of antimicrobial treatments with synthetic drugs, essential oils are among the most cited natural alternatives used to prevent and treat microbial contamination in poultry. Although there are several studies on the antimicrobial properties of essential oils, there is still no review that simultaneously compiles information on the leading antimicrobial role of essential oils from Citrus aurantifolia (CAEO), Ocimum basilicum (OBEO), and Allium sativum (ASEO) in poultry. Awareness of the antimicrobial role of these substances opens the door to encouraging their use in natural antimicrobial protocols and discouraging harmful synthetics in poultry. This review aimed to compile information on applying CAEO, OBEO, and ASEO as antimicrobials in poultry farming. The available literature suggests that these essential oils can proportionately align with the poultry industry's demands for microbiologically safe food products.

Sanitizing Hatching Eggs with Essential Oils: Avian and Microbiological Safety

Increased meat and egg production leads to concomitant changes in poultry practices, including the indiscriminate use of formaldehyde to sanitize hatching eggs. Although this sanitizer aids in the increase in poultry production, its toxic potential for man and for avian embryos represents an obstacle to its long-term use. This review assesses whether essential oils fit into the context of hatching egg contamination, reviewing their antimicrobial efficiency, toxicity to poultry embryos and chicks, and their sanitizing effects on poultry production parameters. Studies have indicated that, because they are safer, most of the essential oils studied can be a potential substitute for formaldehyde for minimizing microbial exposure of hatching eggs and embryos. However, complementary studies on the microbiological profile of embryos and chicks hatched from eggs sanitized with essential oils need to be carried out and the economic feasibility of the candidate products should also be considered.

Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.

Rice, soy, and whey protein coatings as carriers to extend egg shelf life

This study aimed to compare and evaluate the effects of different protein coatings on maintaining the quality of eggs stored for six weeks at 20 °C. 308 brown table eggs from ISA Brown hens were used for four treatments: uncoated eggs, coated with rice protein concentrate – RPC, soy protein concentrate – SPC, and whey protein concentrate – WPC. Eggs started with Haugh Units (HU) of 82.01 and reduced in proportions of 28.75% (control), 12.82% (RPC), 12.90% (SPC), and 10.54% (WPC) on the last day of storage. Coated eggs showed smaller reductions (P < 0.0001) in this response. Protein coatings can effectively maintain the quality of eggs stored for six weeks at 20 °C. However, the WPC coating maintained the highest egg rate and the best yolk index for eggs stored for six weeks at 20 °C.