COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS | ||
| Basrah Journal of Veterinary Research | ||
| Article 5, Volume 19, Issue 1, June 2020, Pages 56-66 PDF (237.48 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.23975/bjvetr.2020.170608 | ||
| Authors | ||
| Sabah K. M. Al-hummod; Basim S. Mohsen* | ||
| Department of Animal Resource,College of Agriculture,University of Basrah,Basrah,Iraq | ||
| Abstract | ||
| This study aims to manufacture protein concentrates from the hydrolysates protein of poultry feathers and camel hair and comparing the effect of using these protein concentrates on some productive characteristics. The studied traits included the percentage of egg production, feed consumption, egg weight, egg mass, feed conversion efficiency, and total mortality. As well as the sensory characteristics of meat (colour, tenderness, juiciness, flavour and general acceptance). A total of 90 quail females aged 36 weeks were randomly assigned to three treatments (3 replicates for each treatment). The birds fed the following experimental diets: The first treatment (control diet containing 5% commercial protein concentrates). The second treatment (a diet containing hydrolysates protein manufacture from the feather of 5%). The third treatment (a diet containing hydrolysates protein manufacture of camel hair by 5%). The results showed significant differences (P ≤ 0.05) in the percentage of egg production, egg mass, and feed conversion efficiency. Except for feed consumption, weight of eggs and total mortality rate, the differences were not significant. As for the sensory qualities, the quail meat samples treated with the protein concentrates made of feathers and camel hair have a higher degree of flavour compared to the control treatment. Differences did not appear in the degree of general acceptance of the meat product of birds in various treatment. It can be concluded that the addition of protein hydrolysates from poultry feathers and camel hair to the diets of Japanese quail by 5% improve the productive performance of this bird and most meat qualities. | ||
| Keywords | ||
| Japanese quail; protein concentrates; productive characteristics; sensory characteristics | ||
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