​Effect of Dietary Inclusion of Cumin Seed (Cuminum cyminum) on Voluntary Feed Intake, Milk Yield, Milk Quality and Udder Health of Dairy Cows

Background: Plants containing essential oils can be a cost-effective means of improving efficiency of milk production and optimizing milk composition of dairy cows. Cuminum cyminum (green cumin) belongs to the Apiaceae family and is a well-known herbal medicine in Iran. The medicinal properties of cumin may have beneficial effects on milk production. However, very few studies have been reported whereby cumin has been fed to ruminants. Therefore, the present study is design to investigate the effect of cumin supplementation on milk yield, milk quality and udder health of lactating dairy cows. Methods: Twelve multiparous lactating cows at early stage of lactation was selected and randomly allotted to two equal groups (n=6) on the basis of milk yield. In addition to normal routine feeds and fodders, cows in groups T1 was fed cumin seed @ 50 g/d/head for 90 days. Fortnightly body weight was determined on the basis of body measurement of animals. All feed samples was analysed for proximate composition, Ca and P. The daily milk yield (kg/d) of individual cows was recorded by weighing. Milk samples were collected after complete milking and thorough mixing for determination of milk composition. Udder health was monitored by MCMT (modified california mastitis test), measuring milk pH and SCC (somatic cell count) at fortnightly intervals. Result: The results indicated that overall mean body weight, average DMI was statistically (P greater than 0.05) similar in both the groups. The average milk yield (kg) of animals was statically non significant (P greater than 0.05) but numerically 20.64% higher milk yield was observed in cumin seed supplemented group than control group. There was no effect of cumin supplementation on chemical composition (Fat, TS, SNF, Lactose and Protein) of milk in dairy cows. Overall mean milk pH and somatic cell count (SCC) in both the groups was statically similar but numerically lower in treatment group. The overall mean (%) of MCMT positive animals was 14.29 and 9.52 in T0 (Control) and T1 (Treatment) groups, respectively. From the results it can be deduced that the cumin seed (Cuminum cyminum) supplementation improves milk yield by 20.64%. However, it has no effect on composition of milk in dairy cows. Supplementation improved the udder health and found no effect on dry matter intake (DMI) in dairy cows.

Deodorant Activity of Black Cumin Seed Essential Oil against Garlic Organosulfur Compound

The deodorant activity of black cumin (Nigella sativa L.) seed, a spice used to flavor curry and vegetable foods in Southwest Asia, against garlic (Allium sativum L.) organosulfur compounds related to human malodor was evaluated. Black cumin seed essential oil showed remarkable deodorant activity against garlic essential oil. The mode of action of this deodorant activity was presumed to be that black cumin seed essential oil covalently reacted with the organosulfur compounds in garlic. Therefore, thymoquinone, which is a major constituent in black cumin seed essential oil, and allyl mercaptan, which is one of the organosulfur compounds produced by cutting garlic, were reacted in vitro, and the products were purified and elucidated using spectroscopic data. As a result, these substances were identified as different allyl mercaptan adducts to dihydrothymoquinone. This chemical reaction was presumed to play a key role in the deodorant activity of black cumin seed essential oil.

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

The aim of the study is to compare the effects of Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water activity), thioarbituric acid reactive substances (TBARS), color parameters, the content of nitrosopigments, and microbial counts throughout the production process. At the end of the processing, the content of biogenic amines was also determined. Five samples were analyzed during the 30-day production process: the control sample, samples with 1% and 2% additions of chia seed, and samples with 1% and 2% additions of black cumin seed. It was indicated that the addition of chia or black cumin did not exert any effect on water content or water activity changes in fermented sausages. At the end of production, the samples were characterized by low water activity, in the range of 0.798–0.813. The sausages with chia seeds were characterized by the lowest pH due to the highest proliferation of lactic acid bacteria. TBARS values did not alter in both control and black cumin sausages throughout the experiment. Microbiological analysis showed that the addition of chia or black cumin seed enhances the proliferation of the lactic acid bacteria and caused a reduction in the number of Enterobacteriaceae in comparison to the control.