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

Author:

Idowu Adijat OyeyemiORCID,Ojebiyi Olusegun OjeniyiORCID,Shittu Muritala DanielORCID,Ojediran Taiwo KayodeORCID,Abolaji Oluwaseun EzekielORCID,Salahudeen Yusirat OladunniORCID

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.

Publisher

Lepidus Tecnologia

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