Scopus
YÖKSİS DOI Eşleşti
SJR Q1
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
Journal of the Science of Food and Agriculture · Ağustos 2009
YÖKSİS Kayıtları
Effects of dietary black cumin seed Nigella sativa L on performance egg traits egg cholesterol content and egg yolk fatty acid compositionin laying hens
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE · 2009 SCI-Expanded
Prof. Dr. SUZAN YALÇIN →
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Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens shell eggs
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MOLECULAR CHARACTERIZATION OF MULBERRY (Morus Spp) GENOTYPES VIA RAPD AND ISSR
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Effects of sowing and harvesting dates on yield and some quality characteristics of crops in sugar beet cereal rotation system
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Makale Bilgileri
ISSN00225142
Yayın TarihiAğustos 2009
Cilt / Sayfa89 · 1737-1742
Scopus ID2-s2.0-69249223359
Özet
BACKGROUND: 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 sativaL.) 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. © 2009 Society of Chemical Industry.
Yazarlar (6)
1
Sakine Yalçın
ORCID: 0000-0001-8640-2729
2
S. YALÇiN
3
Handan Erol
4
K. Emre Buǧdayci
5
Bülent Özsoy
6
Serkan Çakir
Anahtar Kelimeler
Black cumin seed
Egg cholesterol
Egg traits
Egg yolk fatty acid
Laying hen
Performance
Kurumlar
Ankara Üniversitesi
Ankara Turkey
Bolu Abant İzzet Baysal Üniversitesi
Bolu Turkey
Mustafa Kemal Üniversitesi
Antakya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of the Science of Food and Agriculture
Q1
SJR Skoru0,760
H-Index199
YayıncıJohn Wiley and Sons Ltd
ÜlkeUnited Kingdom
Agronomy and Crop Science (Q1)
Food Science (Q1)
Biotechnology (Q2)
Nutrition and Dietetics (Q2)
Metrikler
27
Atıf
6
Yazar
6
Anahtar Kelime