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

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dc.contributor.authorYalcin, Sakine
dc.contributor.authorYalcin, Suzan
dc.contributor.authorErol, Handan
dc.contributor.authorBugdayci, K. Emre
dc.contributor.authorOzsoy, Buelent
dc.contributor.authorCakir, Serkan
dc.date.accessioned2020-03-26T17:38:26Z
dc.date.available2020-03-26T17:38:26Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBACKGROUND: 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. (C) 2009 Society of Chemical Industryen_US
dc.description.sponsorshipAnkara University Research FundAnkara University [2005 08 10 001 HPD]en_US
dc.description.sponsorshipSome part of this study was supported by Ankara University Research Fund (Project No. 2005 08 10 001 HPD).en_US
dc.identifier.doi10.1002/jsfa.3649en_US
dc.identifier.endpage1742en_US
dc.identifier.issn0022-5142en_US
dc.identifier.issue10en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1737en_US
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.3649
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23477
dc.identifier.volume89en_US
dc.identifier.wosWOS:000267997500014en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectblack cumin seeden_US
dc.subjectlaying henen_US
dc.subjectperformanceen_US
dc.subjectegg traitsen_US
dc.subjectegg cholesterolen_US
dc.subjectegg yolk fatty aciden_US
dc.titleEffects of dietary black cumin seed (Nigella sativa L.) on performance, egg traits, egg cholesterol content and egg yolk fatty acid composition in laying hensen_US
dc.typeArticleen_US

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