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Abstract

Eggs are an important source of biologically active compounds that are beneficial to human health and are widely used by pharmaceutical, cosmetic and food industries, so it becomes imperative to provide good quality eggs. Our work was carried out during a period of (April 17, 2022 to June 06, 2022) at the level of the breeding workshop of Mazagran for the breeding of our hens and the continuation of our research was at the level of the laboratory of applied animal physiology of the university of Mostaganem to analyze the quality of the eggs of the local hens by standard food for laying hens incorporated by three different additives based on plants at different concentrations compared with those of the control group fed with a standard food for laying hens without any addition. This work was carried out in order to determine the effect of the addition of "eucalyptus, turmeric, pomegranate" at different concentrations 1%, 3%, 5%, on the physicochemical and nutritional qualities of eggs. The results reveal the beneficial contribution of additives "eucalyptus, turmeric, pomegranate" on certain parameters including the strength of the shell. Given the dosage of some components revealed increase in the amount of fat especially powdered batches of eucalyptus one and the remarkable antioxidant effect of eggs from batches of turmeric powders as well as for the batches fed by pomegranate powder.