Use of black cumin in layer diet as cholesterol lowering agents in egg yolk

Abstract

This study was conducted to investigate the effects of different levels of black cumin seeds (Nigella sativa L.) on egg production and cholesterol concentration in egg yolk of laying hens. A total of 60 commercial layer strain day old layer chicks were collected and divided into three groups treated with 1.0%, 1.5% and 2.0% black cumin inclusion. The concentrations of total lipids, total cholesterol, phospholipids and triacylglycerols in serum and egg yolk were measured. Feeding of the diets with 1%, 1.5% and 2% black cumin seeds during the laying period found egg yolk cholesterol by 11.12, 9.88 and 9.83 mg/g respectively. The results found that feed efficiency ratio, egg production, body weight, feed intake and egg weight were nonsignificant between the treatments. However, egg yolk cholesterol concentration was found that 1.5% and 2.0% black cumin in diet were reduced cholesterol concentration insignificance (P<0.05). So, dried black cumin supplementation in diets had no any adverse effect on egg production and egg weight. Furthermore, egg yolk cholesterol concentrations were decreased. Hence, it is concluded that black cumin (Nigella sativa L.) seeds and/or the active principle are of interest as potential egg-yolk cholesterol-lowering agents.