Black Cumin (Nigella sativa L.) Supplementation into the Diet of the Laying Hen Positively Influences Egg Yield Parameters, Shell Quality, and Decreases Egg Cholesterol


Aydin R. , Karaman M., Cicek T., Yardibi H.

POULTRY SCIENCE, cilt.87, ss.2590-2595, 2008 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 87 Konu: 12
  • Basım Tarihi: 2008
  • Doi Numarası: 10.3382/ps.2008-00097
  • Dergi Adı: POULTRY SCIENCE
  • Sayfa Sayıları: ss.2590-2595

Özet

The objective of this study was to determine the effects of various levels of dietary black cumin seed on egg production, egg weight, feed conversion ratio, egg shell quality, and egg yolk cholesterol. In this study, eighty 27-wk-old laying hens (Hyline-5 White) were randomly assigned into 4 groups with 4 replicates of 5 birds each (20 laying hens per group) and fed diets supplemented with 1, 2, or 3% black cumin. Eggs were collected and weighed daily. Laying performance, egg quality, and feed conversion ratio were evaluated. Laying hens fed the diet supplemented with 3% black cumin had greater egg production than the control. Diets supplemented with 2 or 3% black cumin increased egg weight compared with other groups. Yolk weights of the eggs from hens fed diets containing 1, 2, and 3% black cumin were significantly greater than those from the control group. Shell thickness of the eggs from chickens fed 2 or 3% black cumin seed was significantly greater than those from chickens fed diets supplemented with 0 or 1% black cumin seed. Also, shell strength of the eggs from hens fed diets supplemented with 3% black cumin seed was significantly greater than the control. In addition, diets supplemented with 2 or 3% black cumin significantly decreased egg cholesterol per gram of yolk compared. No level of black cumin seed supplementation had any effect on live weight, feed consumption, feed conversion ratio, organ weights, and abdominal adipose tissue. This study showed that black cumin at the level of 2 or 3% would positively influence egg production, egg weight, and shell quality and decrease the concentration of cholesterol in the egg yolk.