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Effects of dietary black cumin seed ( Nigella sativa L.) on performance, egg traits, egg cholesterol content and egg yolk fatty acid composition in laying hens
Author(s) -
Yalçın Sakine,
Yalçın Suzan,
Erol Handan,
Buǧdaycı K Emre,
Özsoy Bülent,
Çakır Serkan
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3649
Subject(s) - yolk , nigella sativa , biology , fatty acid , composition (language) , food science , cholesterol , feed conversion ratio , zoology , feed additive , body weight , biochemistry , traditional medicine , endocrinology , medicine , linguistics , philosophy , broiler
BACKGROUND: The objective of this study was to determine the effects of dietary black cumin seed on performance, egg traits, egg cholesterol content and egg yolk fatty acid composition in laying hens during a 12 week period. For this purpose a total of 160 Lohmann Brown laying hens 36 weeks of age were allocated to four dietary treatments with one control group and three treatment groups. Black cumin seed ( Nigella sativa L.) was used at the level of 5, 10 and 15 g kg −1 in the diets of the first, second and third treatment groups, respectively. RESULTS: Dietary treatments did not significantly affect body weight, feed intake, egg production, egg quality characteristics and blood parameters. Diets containing 10 and 15 g kg −1 black cumin seed increased egg weight ( P < 0.01), improved feed efficiency ( P < 0.01) and decreased egg yolk cholesterol, saturated fatty acids (% of total fatty acid methyl esters) and the ratio of saturated to unsaturated fatty acids ( P < 0.05) compared to the diet of control group. CONCLUSION: Dietary black cumin seed at the level of 10 and 15 g kg −1 had beneficial effects on egg weight, feed efficiency, egg cholesterol content and egg yolk fatty acid composition. Therefore it can be used at the level of 10 and 15 g kg −1 in the diets of laying hens. Copyright © 2009 Society of Chemical Industry