Effect of using green tea (Camellia Sinensis) in the production performance and microbial content in the intestines of quail bird under high temperature | ||
| Kirkuk University Journal For Agricultural Sciences | ||
| Article 1, Volume 10, Issue 3, Summer 2019, Page 1-10 PDF (736 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.58928/ku19.10301 | ||
| Authors | ||
| A. M. Y. Al-hamed* ; A M. th. Al-neimy | ||
| University of Mosul - Collage of agriculture and forestry | ||
| Abstract | ||
| This study was conducted in one of the halls of the Animal Production Department of the Collage of Agriculture and Forestry / University of Mosul for the period from 15/7/2017 until 15/10/2017 , (92) days to recognize the effect of the addition of green tea in production characteristics, carcass characteristics, production egg characteristics and the microbial content in the intestines of breeding quail birds in a haigh amdiet temperature (35)c. the birds was breeded in to stages during this study, the first stage is before reaching puberty from the age of (7 - 42) day, studied in this research the production characteristics. The second stage after Access to puberty (egg production phase) from( 43 -92) days and studied the characteristics of egg production. The results of the production characteristics were show highly significant at probability level (P≤0 05) in the level body weight in (6) week of age and a significant decrease in the average of total feed consumption rate for traits (1, 1.5)% green tea addition in the diet and improved in the feed conversion ratio when decrease significantly in the all addition green tea traits(0.5 , 1 , 1.5)% from the diet compared with control. In egg production characteristics asignificant decerease (P≤0 05) in total feed consumption through the breeding period of egg production and an improvement in the feed conversion rate for (1, 1.5)% compared to the treatment of control. And highly significant in egg weight in the addition trait (1)% and the highly significant in mass egg for trait (1 , 1.5)% . All green tea supplementation coefficients of green tea traits were superior in hen day production of the egg(H.D.P)% and we found highly significant in weight albumin and yolk diameter for the trait (1)% . In the characteristics of the carcass, a significant superiority was observed at the level of probability (P≤0 05). For the treatment of the addition (1 % of green tea, In the diet for the weight of the processed carcass and a significant improvement for the treatments added (1, 1.5)% , As well as the percentage of recovery and improved fat percentage , which decreased significantly compared to control treatment , And significantly higher for the added treatments in the percentage of the weight of the sauce compared to the control, And significantly higher with the addition of the percentage of the weight of the sauce compared to the control, And a significant improvement in the weight of the edible intestine in all green tea supplementation, , And in the reproductive standards, there was a significant increase in the percentage of hatching of fertilized eggs and a significant decrease in the percentage of dead embryos in all additive treatments (0.5, 1, 1.5)% , And an increase in the number of follicles developing for the treatments (1, 1.5)% compared to control and early access to the age of sexual maturity of the treatments (1, 1.5)% (36) days compared with the addition (0.5) %and control, which amounted to (39, 40) days, The microbial content of the intestines was found to have significant superiority in all treatments for the addition of beneficial bacteria (lactobacillus) and a significant decrease in the number of harmful bacteria (colon and salmonella bacteria) in the treatments (1, 1.5)% compared to control. | ||
| Keywords | ||
| Green Tea – Production – Heat Stress – Quail | ||
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