Effects of Dietary Supplementation of Black Cumin, Garlic and Turmeric on the Production Performance and Egg Quality of White Leghorn Hens

This study was designed to determine the effects of dietary supplementation of black cumin (Nigella sativa), garlic (Allium sativa) and turmeric (Curcuma longa) on the production performance and egg quality in laying hens. A total of 180, 26-weeks old White Leghorn layers were randomly assigned into nine dietary treatments each with four replicates having 5 birds in each, and reared for 12 weeks from 28 to 39 weeks of age. The experimental diets were prepared by supplementing basal diet (T₁) with an antibiotic (Enramycin @ 2.5 g per quintal of feed) feed additive (T₂), 1% black cumin powder (T₃), 1% garlic powder (T₄), 1% turmeric powder (T₅), 1% mixture of black cumin and turmeric in equal proportion (T₆), 1% mixture of black cumin and garlic in equal proportion (T₇), 1% mixture of garlic and turmeric in equal proportion (T₈) and 1% mixture of black cumin seed, garlic and turmeric in equal proportion (T₉). Results indicated a significantly (P<0.05) higher egg production (87.14%) and egg weight (55.85g) in T₉ group of birds with the best egg quality. Egg shell quality and organoleptic characteristics of eggs was not affected by dietary treatments. It is concluded that supplementation of one percent equi-proportional mixture of black cumin, garlic and turmeric powder in the diet not only influenced the egg production and egg quality but helped in lowering egg yolk cholesterol and triglycerides during first phase of laying period..