Effect of using different levels of powder basil seed and leaves of the dandelion(chicory) in improving the production performance and the quality and sensory traits egg of the adapted Japanese females quail | ||
| Kirkuk University Journal For Agricultural Sciences | ||
| Article 5, Volume 11, Issue 2, June 2020, Pages 35-47 PDF (901.53 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku20.11205 | ||
| Authors | ||
| Mohammed Abbas Sadeq; Mohammad I. A. AL-Nuaimi AL-Hussain A. AL-Nuaimi AL-Hussain | ||
| Kirkuk University-College of Agriculture-Animal Production | ||
| Abstract | ||
| The leaves of wild chicory plant, and Basil seeds considered as one of the most important nutritional and medical plants due to their active substances. Those unique substances have a positive effect on improving poultry production and health status. Based on that, a study conducted in the poultry field of the animal production department/College of Agriculture/Kirkuk University for the period from 31/12/2018 to 28/2/2019. The aim of the study was to determine the effect of using 3 different levels of basil seeds powder (0.5, 1, and 1.5%) with 2 levels of Chicory wild leaves powder (0.5, and 1%) upon some production, quality, and sensory characteristics of eggs when fed in female Japanese quail diets. Twelve treatments randomly assigned to 300 females quail (60 days of age), and each treatment included 5 replicates with 5 birds/replicate (Cage dimensions, 45×35×30 cm, in a battery consisting of five floors). The treatments were as follows: T1: Basal diet (Control treatment without any addition of basil seeds powder or Chicory wild leaves powder). T2: Basal diet included 0.5% of basil seeds powder. T3: Basal diet included 1% of basil seeds powder. T4: Basal diet included 1.5% of basil seeds powder. T5: Basal diet included 0.5% of Chicory wild leaves powder. T6: Basal diet included 1% of Chicory wild leaves powder. T7: Basal diet included 0.5% of basil seeds powder plus 0.5% of Chicory wild leaves powder. T8: Basal diet included 0.5% of basil seeds powder plus 1% of Chicory wild leaves powder. T9: Basal diet included 1% of basil seeds powder plus 0.5% of Chicory wild leaves powder. T10: Basal diet included 1% of basil seeds powder plus 1% of Chicory wild leaves powder. T11: Basal diet included 1.5% of basil seeds powder plus 0.5% of Chicory wild leaves powder. T12: Basal diet included 1.5% of basil seeds powder plus 1% of Chicory wild leaves powder. The results of the statistical analysis indicated an increased in the average of eggs production in treatments 6 and 12 (4.65 and 5.08%, respectively) compared to the control fed quail birds. There were no significant differences between the treatments on eggs weight. The average of eggs mass increased in treatments 6 and 12 (6.37 and 5.83%, respectively) compared to the control fed quail birds. Quail birds fed treatment 8 were significantly lower (P<0.05) in the average of feed consumption compared to the control, T2, and T3 fed quail birds. The average feed conversion ratio was improved significantly (P<0.05) in treatments 4, 6, 8, and 12 compared to treatments 2 and 7 fed quail birds. Quail birds fed treatment 8 were higher in the average of specific weigh, shape index, and the ratio of eggshell weigh compared to the other treatments. There were no significant differences in the average of eggshell thickness and the eggs yolk index between the treatments, while the eggs of the quail birds fed treatments 6 had a higher ratio of eggs yolk weigh compared to the other treatments. The highest average in the ratio of eggs white weigh noticed in the eggs of the quail birds fed treatments 7 and 12. There were significant differences between the eggs of quail birds fed treatments 6 and 8 compared to the control in the eggs white guide. The hugh unit recorded the highest value in the eggs of quail birds fed treatments 6 and 12 compared to the other treatments. On the other hand, there were no significant differences between the treatments in the ratio of heart weigh, gizzard, liver, ovary, intestine, and sensory characteristics. | ||
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