The Influence of Black Cumin Seed (Nigella sativa) Supplementation on Growth Performance, Carcass Characteristics, and Meat Quality in Poultry: A Comprehensive Review

Özet

Over the last decade, there has been a surge of interest in natural feed additives as sustainable alternatives to antibiotics in poultry nutrition. The global restriction on the use of antibiotic growth promoters (AGPs) in animal nutrition has accelerated the search for safe, effective natural alternatives. Among various phytogenic additives, Nigella sativa (black cumin) has emerged as a promising alternate owing to its diverse pharmacologically active compounds, including thymoquinone, dithymoquinone, thymol, carvacrol, nigellicine, and nigellidine. These bioactive constituents exhibit a broad spectrum of biological activities, such as antibacterial, antioxidant, anti-inflammatory, immunomodulatory, hepatoprotective, and digestive-enhancing effects. In poultry, dietary supplementation with Nigella sativa seeds has demonstrated considerable improvements in growth performance, feed conversion ratio, carcass yield, and meat quality, as well as enhanced immune responses and intestinal health. It effectively reduces intestinal pH and pathogenic load while promoting beneficial gut microbiota. In layer birds, supplementation is associated with enhanced egg quality and improved overall health status. Beyond productivity metrics, the antioxidant properties of black cumin contribute to better meat preservation and shelf-life by reducing oxidative spoilage. Its antimicrobial activity against both Gram-positive and Gram-negative bacteria highlights its potential as a natural substitute for synthetic antibiotics and preservatives. Optimal inclusion levels ranging from 1–2% have been shown to yield beneficial outcomes without adverse effects. This review consolidates current findings on the efficacy of Nigella sativa in poultry diets, emphasizing its role in promoting growth, improving meat and egg quality, and supporting sustainable poultry production. Future research should aim to standardize inclusion levels, investigate synergistic effects with other natural additives like probiotics, and evaluate its long-term effects under diverse management systems.