Effect of black cumin oil (nigella sativa l) on fatty acid composition and cholesterol levels of eggs in Japanese quails

Abstract

The objective of this study was to determine the effects of feeding various levels of Nigella sativa L. oil on yolk fatty acid content and egg cholesterol level in Japanese quails. Eighty four female quails at 6 weeks of age were randomly assigned into 4 groups and fed a diet supplemented with 3% hazelnut oil with no Nigella sativa oil (Group K, Control), 2% hazelnut oil plus 1% Nigella sativa oil (Group L), 1% hazelnut oil plus 2% Nigella sativa oil (Group M) or 3% Nigella sativa oil with no hazelnut oil (Group N) for 7 weeks. Eggs were collected and weighted daily. Laying performance, feed consumption and egg quality were also evaluated. At the end of the experiment, 3 eggs were obtained for egg yolk fatty acid and cholesterol analysis. Results showed that Nigella sativa oil had no significant effects on the feed consumption, egg mass, Haugh unit and bodyweight compared to the control. Egg weight was significantly increased in the groups L, M and N compared to the control. Shell thickness and shell weight of the eggs from the group M were found significantly greater than the control. Adding 2% Nigella sativa oil plus 1% hazelnut oil to the diet (Group M) significantly increased the level of saturated fatty acids (SFA) than the other groups (P < 0.05). Eggs from the group L had a significantly higher level of C18:1 (n-9) compared to the control (P < 0.05). The level of C18:2 (n-6) were significantly lower in eggs from the groups L and N (P < 0.05). Cholesterol levels of eggs from the groups were found to be similar.