Effects of oregano juice on eggshell microbial load, layer embryo development, hatching results, and growth at the first 2 weeks after hatch

One of the factors affecting the hatching results and chick quality is the implementation of an appropriate disinfection program with effective disinfectants. This study was carried out to evaluate the effectiveness of oregano juice as a disinfection of hatching layer eggs as an alternative to formaldehyde. In the study, 1800 eggs collected from 48-week old Akbay white layer breeders were used. Eggs were divided into 3 equal disinfection groups (fumigation with formaldehyde, 50% oregano juice, and 100% oregano juice). In the study, the characteristics of the eggshell, microbial load, embryo development, egg weight loss, hatching results, chick weight and quality, and performance in the first 2 weeks were determined. No differences were observed among the disinfection groups in egg shell characteristics, microbial load in the shell, hatchability of fertile and set eggs, embryonic deaths, and body weight, body weight gain, and feed conversion ratio in female chicks. Egg weight loss was higher ( P