Volume 9, Issue 21 (11-2018)
Res Anim Prod 2018, 9(21): 18-25 |
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Hajizadeh S, Parizadian Kavan B, Khosravinia H, Masouri B. (2018). Effects of Dietary Levels of Black Cumin (Nigella Sativa L.) Powder on Performance, Yolk Cholesterol Content and Egg Oxidative Stability in Laying Hens. Res Anim Prod. 9(21), 18-25. doi:10.29252/rap.9.21.18
URL: http://rap.sanru.ac.ir/article-1-915-en.html
URL: http://rap.sanru.ac.ir/article-1-915-en.html
1- Graduated M.Sc. Student, Department of Animal Science, Lorestan University
2- Assistant Professor, Department of Animal Science, Lorestan University
3- Professor, Department of Animal Science, Lorestan University
2- Assistant Professor, Department of Animal Science, Lorestan University
3- Professor, Department of Animal Science, Lorestan University
Abstract: (4493 Views)
This study was conducted to investigate the effects of different levels of black cumin powder on performance, yolk cholesterol content and egg oxidative stability in laying hens. A total of 96 Leghorn laying hens (Hy-Line W-36) of 25 weeks old were randomly distributed among eight cage replicates of three birds each. Experimental diets consisted of different levels (0, 5, 10 and 15 g/kg of diet) of dietary black cumin powder. The experimental period lasted for a total of 6 weeks. The results showed that the highest feed intake observed in hens were fed with rations included 15 g/kg of black cumin (P<0.05). Supplementation of black cumin had no significant effects on egg mass and feed conversion ratio. The effect of black cumin on shell quality indices were not significant. The highest egg yolk weight obtained from hens were fed the black cumin supplemented diet (15 g/kg of diet) (P<0.05). There were no significant difference in yolk cholesterol and malondialdehyde content between hens fed black cumin supplemented diets and hens fed the control diet. Therefore, it can be concluded that adding of black cumin (15 g/kg) to laying hens diet had positive effects on feed intake and egg yolk weight.
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