The effects of different dietary levels of Cumin seed on egg quality characteristics and some blood parameters in Japanese quail

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A study was conducted to investigate the effects of different dietary levels of Cumin seed oninternal and external egg quality characteristics and some blood parameters in Japanese quail. Experiment was conducted in a completely randomized design with 288 pieces of Japanese quail egg English white with six treatments, four replicates and 12 quails per each for eight weeks from 7 to 15 weeks of age. Diets consisted of six levels, 0 (no Cumin seed), 0.5, 1, 1.5, 2 and 2.5 percent of cumin seeds. The results showed that the different levels of Cumin seeds in eggshell softness, yolk color, shell weight and shell thickness were not significantly affected. However statistically significant differences were observed in Haugh unit score (P<0.05). The highest levels Haugh unit score were resulted by using the control diet. The diet contained 1.5 percent of Cumin seed decreased significantly Haugh unit of the quail eggs (P<0.05).The effects of different dietary levels of Cumin seed on average concentrationof serum blood cholesterol, triglycerides, HDL and glucose were not statistically significant. The result of this experiment indicated that 1.5 % of Cumin seed increased Haugh unit but there was not any effect on the other characters.

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