Puvača Nikola, Lika Erinda, Tufarelli Vincenzo, Bursić Vojislava, Ljubojević Pelić Dragana, Nikolova Nedeljka, Petrović Aleksandra, Prodanović Radivoj, Vuković Gorica, Lević Jovanka, Giannenas Ilias
Department of Engineering Management in Biotechnology, Faculty of Economics and Engineering Management in Novi Sad, University Business Academy in Novi Sad, Cvećarska 2, 21000 Novi Sad, Serbia.
Faculty of Veterinary Medicine, Agricultural University of Tirana, Kodor Kamez, 1000 Tirana, Albania.
Foods. 2020 May 11;9(5):612. doi: 10.3390/foods9050612.
The food of animal origin that is the most consumed is the table egg, but laying hens treated with antibiotics can produce eggs contaminated with antibiotic residues. Residues of antibiotics may present a risk for consumer health. Keeping in mind that laying hens almost always suffer from Mycoplasma (), for which they are treated with antibiotics, high-quality egg production is even harder. Our research aimed to investigate the influence of three different antibiotics compared to the tea tree () essential oil administered to naturally infected laying hens with , on antibiotic residues in eggs as well as the egg nutritive and sensory qualities. A total of 20,000 laying hens, housed in one facility and divided into four lines each consisting of 5000 hens naturally infected with , was used. For the antimicrobial therapy, tetracycline (TC), oxytetracycline (OTC) and chlortetracycline (CTC) were used, respectively. As a control, tea tree essential oil (TT) was used. Based on the gained results all tetracyclines treatment residue values were significantly ( < 0.05) higher compared to the control treatment (TT), but without any significant differences ( > 0.05) between themselves. The results showed no differences in the nutritive and the sensory qualities of eggs between the control and the experimental treatments ( > 0.05). Keeping in mind the obtained results from this study, it can be concluded that tea tree essential oil could be successfully used as a natural antibiotic in the treatment of , without any adverse effects on table egg quality.
消费最多的动物性食品是食用蛋，但用抗生素处理过的产蛋母鸡所产的蛋可能会被抗生素残留污染。抗生素残留可能对消费者健康构成风险。鉴于产蛋母鸡几乎总是感染支原体（），因此要用抗生素对其进行治疗，所以生产高品质鸡蛋就更加困难。我们的研究旨在调查与茶树（）精油相比，三种不同抗生素对自然感染的产蛋母鸡进行给药处理后，对鸡蛋中抗生素残留以及鸡蛋营养和感官品质的影响。总共使用了20000只产蛋母鸡，它们饲养在一个设施中，分为四条生产线，每条生产线由5000只自然感染的母鸡组成。抗菌治疗分别使用四环素（TC）、土霉素（OTC）和金霉素（CTC）。作为对照，使用了茶树精油（TT）。根据所得结果，与对照处理（TT）相比，所有四环素处理的残留值均显著更高（<0.05），但它们之间没有任何显著差异（>0.05）。结果表明，对照处理和实验处理之间鸡蛋的营养和感官品质没有差异（>0.05）。鉴于本研究获得的结果，可以得出结论，茶树精油可以成功用作治疗的天然抗生素，对食用蛋品质没有任何不利影响。
