The use of selected herbal preparations for the disinfection of Japanese quail hatching eggs.

The aim of study was to evaluate microbial and hatchability traits as well as chicks quality after hatching eggs disinfection with aqueous solutions of ginger (GR), garlic (GC), oregano (O), and cinnamon (C) extracts. The experiment was divided into 2 stages, at preliminary in vitro stage antimicrobial susceptibility of plant extracts (PEs) was tested against reference strains from the American Type Culture Collection. O and GC extracts had the best antimicrobial properties (P < 0.05). Then in in vivo stage 2,400 Japanese quails hatching eggs were divided into 6 groups, 400 eggs each. Eggs from first group were not disinfected (NC, negative control), eggs from second group were disinfected by formalin fumigation (C, positive control), in other groups 5% aqueous solutions of plant extracts of GR, GC, O, C were applied by spraying respectively. After standard incubation fertility, hatchability and periodical embryonic mortality were calculated as well as the body weight and livability of chickens during 14 d of rearing. Egg disinfection by aqueous solution of PEs led to maintain the hatchability, chick weight at hatch and post hatch body weight and early mortality of birds. Exclusion of any fungal isolates on eggshell surface was induced by GC followed by O and C groups (P < 0.05). In case of the bacteria colonies reduction only GR extract was effective. Chosen plant extracts may be treated as safe and alternative substances to traditional disinfectants of hatching eggs.