Original scientific paper

https://doi.org/10.24099/vet.arhiv.0500

The effect of substituting wheat bran with cumin seed meal on laying performance, egg quality characteristics and fatty acid profile in laying hens

Ahmed A. Saleh orcid.org/0000-0002-2052-5248 ; Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
Ashia Zaki ; Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
Ahmed El- Awady ; Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
Khairy Amber ; Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
Neamat Badwi ; Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
Yahya Eid ; Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
Tarek A. Ebeid ; Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt; Department of Animal Production and Breeding, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia

Abstract

The objective of the present study was to investigate the effect of substituting wheat bran (WB) with cumin seed meal (CSM) on laying performance, egg quality characteristics and egg-yolk fatty acids profile in laying hens. A total of 180 Bovans hens at 55 weeks of age were divided randomly into three treatments. The CSM was incorporated into a standard corn- and soybean meal-based diet by replacing 0, 50, and 100% of WB [i.e., 100% WB (control), 50% WB+50% CSM and 100% CSM] from 55 to 61 weeks of age. Body weight was measured at the beginning and end of the experiment. Feed intake, hen-day egg production and egg weight were recorded daily. At 61 weeks of age, 30 eggs were taken at random from each treatment group to determine the egg quality characteristics. Replacing 100% of WB by CSM did not affect body weight, however, hen-day egg production, egg weight and egg mass significantly increased, while feed conversion ratio significantly decreased (P<0.05). Haugh unit, shell thickness and yolk color significantly increased by CSM substitution in comparison with 100% WB. Plasma concentrations of total cholesterol, triglycerides, LDL-cholesterol and glutamic oxalacetic transaminase (GOT) significantly decreased by replacing WB with CSM, while, plasma HDL-cholesterol significantly increased. Furthermore, the liver malondialdehyde (MDA) concentration significantly decreased, while vitamin E, linoleic acid and alpha-linolenic acid significantly increased (P<0.05) due to CSM inclusion. Therefore, it could be concluded that substitution of WB with CSM could improve laying performance and egg quality characteristics, and reduce lipid peroxidation in laying hens.

Keywords

cumin seed meal; wheat bran; layers; egg quality; lipid peroxidation; fatty acids

Hrčak ID:

235739

URI

https://hrcak.srce.hr/235739

Publication date:

16.3.2020.

Article data in other languages: croatian

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