Effect of phyto-additives on proximate composition and lipid profile of eggs stored for 6 weeks

Abstract

This study was conducted to examine the effect of supplementing layers’ diet with three phyto-additives; Black seeds (BS), African Nutmeg (AN), and Negro pepper (NP) on the chemical composition of stored table eggs. Isa Brown pullets were used and allotted into 7 treatments of 4 replicates with 6 birds each to make a total of 24 birds per treatment in a completely randomized design experiment. The treatments were T1 - control (given antibiotics), T2 - 0.5% BS, NP T3 – 1.0% BS, T4 – 0.5% AN, T5 – 1.0% AN, T6 – 0.5% NP and T7 – 1.0%. Collection of data started eight weeks after the birds were placed on experimental diets; 3 eggs were selected from each replicate to make a total of 12 eggs per treatment. They were stored for 6 weeks before taking to the laboratory for chemical analysis. Eggs from birds given diets supplemented with 0.5% black seed had the highest dry matter (26.79%), crude protein (12.08%), crude fat (11.26%), ash (1.22%) and gross energy (1.47 Kcal/g-1) while eggs of birds on Treatment 3 (0.5% African nutmeg) and Treatment 4 (0.5% Negro pepper) had the highest percentage carbohydrate (3.22 and 3.27%). Total cholesterol and low-density lipoprotein (LDL) were significantly (p < 0.05) reduced in eggs fed diet supplemented with 0.5% black seed and also gave the best high-density lipoprotein. It can be concluded from this study that supplementing layers diet with these phytoadditives enhanced the proximate composition and reduced the total cholesterol of stored eggs.