Comparison of Production Performance and Physical Quality of Quail Eggs (Coturnix-coturnix japonica) Fed with Kangkung (Ipomoea reptans Poir.) Seed Meal and its Fermentation Product

ABSTRACTADDITION TURMERIC GINGER, RHIZOME AND WHITE RHIZOME OF COMMERCIAL RATION TO EGGS’ QUALITY OF QUAILS.This study aims to determine the quality of quail eggs after added 2% turmeric (Curcuma domestica Val.), ginger (Curcuma xanthorrhiza Roxb.), and ginger and white (Curcuma zedoaria Rosc.) in the commercial ration. Animals used are of the type Coturnix-coturnix japonica quail females aged 6 weeks a total of 120 birds. Research using completely randomized design (CRD) with 4 treatments and 5 replications, and each replication consisted of 6 tail quail. Treatment is given as follows: R0 = control diet; R1= ration with 2% turmeric (Curcuma domestica Val.), R2 = 2% ration with ginger (Curcuma xanthorrhiza Roxb.), R3 = 2% ration with ginger and white (Curcuma zedoaria Rosc.). results of the study showed that the addition of 2% turmeric (Curcuma domestica Val.), ginger (Curcuma xanthorrhiza Roxb.), ginger and white (Curcuma zedoaria Rosc.) and not significantly different effect on egg weight, yolk color and egg shell thickness. And based on the results of this study concluded that the addition of 2% turmeric, ginger, ginger and white and can not increase egg weight, yolkcolor and egg shell thickness when added to a commercial ration.Keyword : Ration, Turmeric, Ginger, Ginger and White, Quail Eggs.

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Cholesterol-lowering activity of lactic acid bacteria and yeast when used as probiotics in laying quail (Coturnix coturnix Japonica)

Journal of the Indonesian Tropical Animal Agriculture ◽

10.14710/jitaa.45.4.305-319 ◽

2020 ◽

Vol 45 (4) ◽

pp. 305-319

Author(s):

L. Istiqomah ◽

A. A. Sakti ◽

A. Sofyan ◽

H. Herdian ◽

A. S. Anggraeni

Keyword(s):

Density Lipoprotein ◽

Basal Diet ◽

Positive Control ◽

Negative Control ◽

Production Performance ◽

Coturnix Japonica ◽

Coturnix Coturnix Japonica ◽

Feed Conversion ◽

Coturnix Coturnix ◽

Laying Quail

This study aimed to evaluate the administration of Lactobacillus plantarum AKK-30 and Saccharomyces cerevisiae B-18 as probiotics in reducing cholesterol of blood, egg, and meat and also the production performance of laying quail (Coturnix coturnix Japonica). A number of 600 birds of the twenty one-day-old quails were distributed in a completely randomized design with 5 treatments and 6 replications (initial BW= 101.35 ± 1.64 g). Treatments were as follows: A = negative control (basal diet without probiotic), B = 1% of L. plantarum AKK-30 (107 cfu/g), C = 1% of S. cerevisiae B-18 (106 cfu/g), D = 1% of a probiotic consortium, E = positive control (commercial probiotic). Parameters observed were blood biochemistry profiles, product quality, and production performance. The results revealed that administration of 1% S. cerevisiae (C) resulted the lowest cholesterol in blood (101.75 mg/dL) and egg (9.44 mg/g) and while administration of 1% L. plantarum(B) increased meat protein and decreased fat content (P<0.05). Level of blood triglycerides, low-density lipoprotein (LDL), and high-density lipoprotein (HDL) were not different among treatments. Probiotic treatments did not affect the growth performance, quail day production (QDP), feed conversion ratio (FCR) and egg uniformity. However, probiotic increased diameter of egg yolk (P<0.05). It was concluded that administration of single probiotic L. plantarum AKK-30 or S. cerevisiae B-18 improves the quality of laying quail products.

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Effect of Different Dietary Electrolyte Balance Values at High Temperature Peaks on Performance and Egg Quality of Japanese Quail (Coturnix coturnix japonica)

The Journal of Applied Poultry Research ◽

10.3382/japr/pfz089 ◽

2019 ◽

Vol 28 (4) ◽

pp. 1234-1239 ◽

Cited By ~ 1

Author(s):

Marcelo Tadeu Thomaz de Moraes ◽

Chayane da Rocha ◽

Tatiane Brandão Moreno ◽

Diego Surek ◽

Sebastião Aparecido Borges ◽

...

Keyword(s):

High Temperature ◽

Japanese Quail ◽

Egg Quality ◽

Coturnix Japonica ◽

Electrolyte Balance ◽

Coturnix Coturnix Japonica ◽

Coturnix Coturnix

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Different dietary electrolyte balance values on performance, egg, and bone quality of Japanese quail (Coturnix Coturnix Japonica) under heat stress

Tropical Animal Health and Production ◽

10.1007/s11250-020-02472-7 ◽

2020 ◽

Vol 53 (1) ◽

Author(s):

Jessica Moraes Cruvinel ◽

Priscila Michelin Groff Urayama ◽

Tatiane Souza dos Santos ◽

Juliana Célia Denadai ◽

Everton Moreno Muro ◽

...

Keyword(s):

Heat Stress ◽

Bone Quality ◽

Japanese Quail ◽

Coturnix Japonica ◽

Electrolyte Balance ◽

Coturnix Coturnix Japonica ◽

Coturnix Coturnix

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Effect of Zinc Supplementation on Egg Quality of Japanese Quails (Coturnix coturnix japonica)

International Journal of Livestock Research ◽

10.5455/ijlr.20171117101858 ◽

2018 ◽

Vol 8 (5) ◽

pp. 356

Author(s):

Lalnuntluangi Hmar ◽

Prasanta Saikia ◽

Ranjana Goswami ◽

M Ali ◽

Hemen Das

Keyword(s):

Zinc Supplementation ◽

Egg Quality ◽

Coturnix Japonica ◽

Coturnix Coturnix Japonica ◽

Coturnix Coturnix ◽

Japanese Quails

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Physiological variables and egg quality from quails (Coturnix coturnix japonica) that received water with increasing levels of NaCl and under different temperatures

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n6p3485 ◽

2021 ◽

Vol 42 (6) ◽

pp. 3485-3496

Author(s):

Ladyanne Raia Rodrigues ◽

◽

Dermeval Araújo Furtado ◽

Valéria Pereira Rodrigues ◽

Patrício Gomes Leite ◽

...

Keyword(s):

Egg Quality ◽

Coturnix Japonica ◽

Water Salinity ◽

Slight Reduction ◽

Coturnix Coturnix Japonica ◽

Coturnix Coturnix ◽

Physiological Variables ◽

Different Temperatures ◽

Salinity Levels

The objective of this study was to evaluate the influence of water salinity and ambient temperature on the physiological variables and the quality of Japanese quail eggs (Coturnix coturnix japonica) in the laying phase. The quails received water with increasing levels of salinity (1.5, 3.0, 4.5 and 6.0 dS m-1) and were kept in climatic chambers under two different temperatures (24ºC and 32ºC). The design used was completely randomised, with a 2 x 4 factorial arrangement (temperatures and salinity levels), with six replicates of eight birds each. Data were submitted for analysis of variance and the means were compared by the Tukey test at 5%. There was no influence (P > 0.05) of water salinity levels on the physiological variables nor on the quality of the birds’ eggs. At 32oC there was an increase (P < 0.05) in respiratory rate, cloacal and body surface temperature of the birds, and a slight reduction (P < 0.05) in the weight of eggs, shells, and percentage of shell. For laying quails, water with salinity levels of up to 6.0 dSm-1 can be used and the birds can be raised in an environment with temperatures up to 32ºC.

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