الفهرس 
Introduction and Aim of workOnly 14 pages are availabe for public view
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Abstract
Poultry nutrition has become the focus of many research studies; there are elevated interests in the study of alternative dietary additives that can improve production and reduce the cost of nutrition.
The present study aimed to use some medicinal plants due to their positive properties such as nigella sativa and olive cake, either alone or in combination to evaluate the biochemical and molecular changes that occur in blood, tissue and eggs which related to lipid metabolism, however, no research finding has been reported on the utilization of a locally available variety of black cumin, and olive seed cake together.
The experiment was carried out on 84 laying hens for 12 weeks. Hens were divided according to the diet into 4 groups (control, olive cake group, nigella sativa group, mixture group). Control group fed on a normal basal diet, olive cake group fed on a normal basal diet supplemented with olive cake meal, nigella sativa group fed on a normal diet supplemented with nigella sativa seeds, mixture group fed on a normal diet supplemented with olive cake meal+ nigella sativa seeds together.
The effect of herbal plant feed additives on body weight, FCR, egg count, egg weight, egg mass and economic efficiency of laying hens were determined. The effect of herbal plant feed additives on TC, TG, HDL, LDL, VLDL, MDA, NO, SOD, TAC, GSH in blood and egg of laying hens were studied. In addition, some saturated and unsaturated fatty acids were measured in egg and breast muscle of laying hens. Also the mRNA relative expression levels of FAS and ACC genes were measured in serum of laying hens. In addition, ALT, AST, GGT, LDH, albumin, globulin and total protein were measured, uric acid and creatinine were also measured.
Results were recorded in (17) tables and (51) figures have been obtained, statistical data and analysis showed the following:
Anon significant change in BW, FCR and egg weight of groups fed on olive cake, nigella sativa and mixture groups as compared to control group (Tables 9, 10 and 11), while a significant increase in egg count with an increase in egg mass, consequently increased economic efficiency of groups fed on olive cake, nigella sativa and mixture groups (Tables 12, 13 and 14).
Decreased the level of TG, TC, LDL, VLDL and increased HDL levels in serum and eggs of olive cake, nigella sativa and mixture groups (Tables 15 and 16). Decreased the level of MDA and NO in serum and eggs of olive cake, nigella sativa and mixture groups, with increased the level of SOD, GSH and TAC in serum and eggs of olive cake, nigella sativa and mixture groups (Tables 17 and 18).
A significant decrease in myristic, palmitic and stearic FA in OC group with decreased arachidic FA in OC, NS and mixture groups, increased oleic FA in OC, NS and mixture groups, increased linoleic FA in NS and mixture groups in muscle tissue of laying hens (Table 20). A significant decrease in stearic FA in OC group with a significant decrease in palmitic FA in NS group, also a significant increase in oleic and linolenic FA in OC, NS and mixture group, a significant increase in linoleic FA in OC and mixture group in egg yolk of laying hens (Table 21).
FAS and ACC significantly increased in OC, NS and mixture group, a significant increase in ALT, AST and GGT in OC group, increased LDH in OC, NS and mixture group, also decreased albumin and total protein in OC group, with increased globulin in OC, NS and mixture group and increased total protein in NS and mixture group. Uric acid was decreased in OC group, creatinine was increased in NS and mixture group (Tables 22, 23, 24 and 25), and however, the variation in liver enzymes and kidney function tests are within the normal range.