Yalcin, SakineYalcin, SuzanErol, HandanBugdayci, K. EmreOzsoy, BuelentCakir, Serkan2020-03-262020-03-2620090022-5142https://dx.doi.org/10.1002/jsfa.3649https://hdl.handle.net/20.500.12395/23477BACKGROUND: 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 Industryen10.1002/jsfa.3649info:eu-repo/semantics/closedAccessblack cumin seedlaying henperformanceegg traitsegg cholesterolegg yolk fatty acidArticle891017371742Q1WOS:000267997500014Q1