This study was aimed to determine the effects of dried black cumin and tamarind supplementation on egg performance and lipids concentration in egg yolk of layer hens. Sixty laying hens at the age of 18-34 weeks were d...This study was aimed to determine the effects of dried black cumin and tamarind supplementation on egg performance and lipids concentration in egg yolk of layer hens. Sixty laying hens at the age of 18-34 weeks were divided into 4 treatments （control, 1% black cumin, 4% tamarind and 1% black cumin ＋ 4% tamarin in diets） with 4 replications each （15 birds/replication）. The experimental treatments were subjected to completely randomized design. Feed and drinking water were provided ad-libitum. 16 h per day for lighting program during experimental period. The results found that feed efficiency ratio, egg production and egg weight were no significant between treatments. However, average daily feed intake was highest in 4% tamarind and 1% black cumin ＋ 4% tamarin in diets. Egg yolk color score, yolk index, white index and shell tickness were no significantly different, However, haugh unit was lowest in control group. Egg yolk lipids concentration was founded that black cumin and tamarind in diet were reduced cholesterol and triacyl-glycerol concentration with statistical significance （P 〈 0.05）. So that dried black cumin and tamarind supplementation in diets were no any effect on egg production and egg weight. Furthermore, egg yolk cholesterol and triacyl-glycerol concentration were decreased. Hence, supplementation of dried black cumin and tamarind in diets could benefit to consumer health.展开更多
文摘This study was aimed to determine the effects of dried black cumin and tamarind supplementation on egg performance and lipids concentration in egg yolk of layer hens. Sixty laying hens at the age of 18-34 weeks were divided into 4 treatments （control, 1% black cumin, 4% tamarind and 1% black cumin ＋ 4% tamarin in diets） with 4 replications each （15 birds/replication）. The experimental treatments were subjected to completely randomized design. Feed and drinking water were provided ad-libitum. 16 h per day for lighting program during experimental period. The results found that feed efficiency ratio, egg production and egg weight were no significant between treatments. However, average daily feed intake was highest in 4% tamarind and 1% black cumin ＋ 4% tamarin in diets. Egg yolk color score, yolk index, white index and shell tickness were no significantly different, However, haugh unit was lowest in control group. Egg yolk lipids concentration was founded that black cumin and tamarind in diet were reduced cholesterol and triacyl-glycerol concentration with statistical significance （P 〈 0.05）. So that dried black cumin and tamarind supplementation in diets were no any effect on egg production and egg weight. Furthermore, egg yolk cholesterol and triacyl-glycerol concentration were decreased. Hence, supplementation of dried black cumin and tamarind in diets could benefit to consumer health.
