scholarly journals The Potency of Giving Turmeric (Curcuma domestica Val.) Flour to The Quality of Quail (Coturnix coturnix japonica) Eggs

2020 ◽  
Vol 1 (1) ◽  
pp. 1
Author(s):  
Astrid Annisya Adhy Putri ◽  
Agus Widodo ◽  
Ratna Damayanti ◽  
Tri Wahyu Suprayogi
Keyword(s):  
Essential Oil ◽  
Egg Quality ◽  
Egg Yolk ◽  
Coturnix Japonica ◽  
Coturnix Coturnix Japonica ◽  
Egg Weight ◽  
Coturnix Coturnix ◽  
Good For ◽  
Haugh Unit

Background: Supplementation of good feed on quail can improve its egg quality. One of the excellent supplement comes from herbs. Turmeric is one of the herbs which good for livestock because of its content, curcuminoid, and essential oil. Curcuminoid can increase quail egg yolk color, increase the appetite so that it can increase the weight of poultry. Purpose: To know the potential of giving turmeric flour to the quality of quail’s egg. Methods: The methods used 40 quails, divide into two groups. Groups P0: quail fed without turmeric flour, and group P1: quails fed with 1,07% turmeric fluor. Variables observed were egg weight, haugh unit, egg yolk index, white egg index, and yolk color. Result: The Egg weight, haugh unit, yolk index, and yolk color of P1 was higher than quails fed without turmeric. However, there was no difference between the egg whites index of both groups. Conclusion: The addition of turmeric on feed has the potential to increase the egg weight, haugh unit, yolk index, and yolk color. However, turmeric was not directly affected the formation of egg whites. 

scholarly journals Pengaruh Tepung Daun Sukun (Artocarpus altilis) terhadap Produksi dan Kualitas Telur Puyuh (Coturnix-coturnic japonica)

2017 ◽  
Vol 17 (2) ◽  
pp. 121-131
Author(s):  
Elly Tugiyanti ◽  
Rosidi Rosidi ◽  
As’ad Khoirul Anam
Keyword(s):  
Egg Production ◽  
Egg Quality ◽  
Coturnix Japonica ◽  
Coturnix Coturnix Japonica ◽  
Egg Weight ◽  
Artocarpus Altilis ◽  
Coturnix Coturnix ◽  
Egg Protein ◽  
Significant Difference

ABSTRAK. Penelitian ini bertujuan untuk mengetahui pengaruh tepung daun sukun (artocarpus altilis) terhadap produksi telur dan kualitas telur puyuh (Coturnix-coturnix japonica). Materi yang digunakan dalam penelitian ini adalah burung puyuh betina umur 2 minggu yang berjumlah 100 ekor. Penelitian ini menggunakan metode eksperimen dan Rancangan Acak Lengkap (RAL). Perlakuan penelitian adalah level penambahan tepung daun sukun dalam pakan puyuh yang terdiri atas 4 level, yaitu: S0 (pakan basal tanpa penambahan tepung daun sukun), S1 (pakan basal + 0,5 % tepung daun sukun), S2 (pakan basal + 1 % tepung daun sukun), S3 (pakan basal + 1,5 % tepung daun sukun). Setiap perlakuan diulang sebanyak 5 kali, sehingga dibutuhkan 20 petak kandang. Variabel yang diamati adalah produksi telur, bobot telur, ketebalan dan bobot kerabang telur, kadar kolesterol dan protein telur puyuh. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan beda nyata jujur. Hasil penelitian menunjukkan bahwa penambahan tepung daun sukun (Artocarpus altilis) dalam pakan puyuh berpengaruh tidak nyata (P0,05) terhadap produksi telur dan bobot kerabang telur, akan tetapi berpengaruh nyata (P0,05) terhadapbobot telur, ketebalan kerabang, kadar kolesterol dan protein telur Kesimpulan Penambahan tepung daun sukun (Artocarpus altilis) 0,5% dalam pakan puyuh optimal untuk memperbaiki produksi dan kualitas telur puyuh (Coturnix-coturnix japonica).(The effect of breadfruit leaves (Artocarpus altilis) flour on eggs production and eggs quality of japanese quail (Cortunix-cortunix japonica))ABSTRACT. The research purposed was to determine the effect of breadfruit flour (artocarpus altilis) on egg production and quail egg quality (Coturnix-coturnix japonica). The research material used a hundred quail of female 2 weeks of age. The research used experimental method and Completely Randomized Design (CRD). The research treatment was the level of addition of breadfruit flour in quail feed consisting of 4 levels, namely: S0 (basal feed without adding breadfruit flour), S1 (basal feed + 0.5% breadfruit flour), S2 (basal feed + 1 % breadfruit flour), S3 (basal feed + 1.5% breadfruit flour). Each treatment was repeated 5 times, so it take 20 unit of cages. The variables observed were egg production, egg weight, thickness and eggshell weight, cholesterol and quail egg protein. The data obtained were analyzed using variance analysis and Honestly Significant Difference (HSD) test. The results showed that supplemetation of breadfruit leafs flour (Artocarpus altilis) on feed was not significant effect (P 0,05) on egg production and egg shell weight, but there were significant effect (P 0,05) on egg weight, thickness of shell, cholesterol content and egg protein of quail. It can be concluded taht Supplementation of 0.5% of breadfruit leafs flour (Artocarpus altilis) in feed was the optimal level to improve the production and quality of quail egg (Coturnix-coturnix japonica).

scholarly journals PENAMBAHAN RIMPANG KUNYIT (CURCUMA DOMESTICA VAL.), TEMULAWAK (CURCUMA XANTHORRHIZA ROXB.), DAN TEMU PUTIH (CURCUMA ZEDOARIA ROSC.) DALAM RANSUM KOMERSIL TERHADAP KUALITAS TELUR BURUNG PUYUH (Coturnix-coturnix japonica)

ZOOTEC ◽  
2014 ◽  
Vol 34 (1) ◽  
pp. 103 ◽  
Author(s):  
Claudia Rondonuwu ◽  
J L.P Saerang ◽  
F J Nangoy ◽  
S Laatung
Keyword(s):  
Shell Thickness ◽  
Control Diet ◽  
Coturnix Japonica ◽  
Coturnix Coturnix Japonica ◽  
Curcuma Zedoaria ◽  
Egg Weight ◽  
Coturnix Coturnix ◽  
Curcuma Xanthorrhiza ◽  
Egg Shell

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.

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

2019 ◽  
Vol 28 (4) ◽  
pp. 1234-1239 ◽  
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

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

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.

scholarly journals Increasing Quantity and Internal Quality of Japanese Quail (Coturnix coturnix japonica) Eggs by Shooting Laser Puncture at Reproductive Acupuncture Points

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Sunaryo Hadi Warsito ◽  
Tatang Santanu Adikara ◽  
Septiana Megasari ◽  
Ilham Radifan Pratama ◽  
Mirni Lamid ◽  
...  
Keyword(s):  
Japanese Quail ◽  
Egg Production ◽  
Egg Quality ◽  
Acupuncture Point ◽  
Coturnix Japonica ◽  
Internal Quality ◽  
Acupuncture Points ◽  
Coturnix Coturnix Japonica ◽  
Coturnix Coturnix ◽  
Haugh Unit

This study aims to determine the effect of laser puncture shooting on the reproductive acupuncture points of Japanese quail (Coturnix coturnix japonica) egg quantity (egg production) and internal egg quality (Haugh unit, yolk index, and yolk colour). This research was conducted for 30 days using a sample of Japanese quail aged 4 weeks because for the first 2 weeks, the quail did not produce and it was in production in the last 2 weeks. There were 4 treatments and 25 replications each. So, there were a total of 100 quails. Laser puncture shooting was carried out at 3-day intervals at the Ova point and 6-day intervals at Hu Men, Bei Ji, and Wei Gen points. So, on the first day, laser puncture shooting was carried out at 4 points, on the 4th day, only at 1 point, and then, on the 7th day, it returned to 4 points. And so, it was carried out for 4 weeks. T0 (−) was considered as a negative control because quails are not given laser puncture shooting; T0 (+) was considered as a positive control because quails are treated with laser puncture shooting which is deactivated or a dose of 0 Joule; T1 was a group treated with laser puncture shooting at a dose of 0.2 Joule, and T2 was a group treated with laser puncture shooting at a dose of 0.5 Joule. Then, the research results were analyzed using Analysis of Variance and followed by Duncan’s Multiple Range Test. Laser puncture shooting at the reproductive acupuncture point of Japanese quail (Coturnix coturnix japonica) can increase the quantity of eggs ( p < 0.05 ). While the results of the egg internal quality in the form of the Haugh unit value and the yolk index increased ( p < 0.05 ), the value of the yolk colour did not change compared to the control ( p > 0.05 ). Laser puncture shooting at the reproductive acupuncture point of Japanese quail (Coturnix coturnix japonica) can increase egg quantity (egg production) and internal egg quality (Haugh unit and yolk index) with the best dose of 0.5 Joule.

scholarly journals Physical Quality of the First Egg of Japanese Quail (Coturnix japonica L.) after Given Liquid Herbal Concoction

Mangifera Edu ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 121-130
Author(s):  
Hasan Basri ◽  
Meilinda Pahriana Sulastri
Keyword(s):  
Drinking Water ◽  
Quality Index ◽  
Egg Quality ◽  
Egg Yolk ◽  
Coturnix Japonica ◽  
Control Group ◽  
Shell Weight ◽  
Egg Weight ◽  
Physical Quality

This study aims to determine the first egg's physical quality in Coturnix japonica L. after being given a liquid. The study is an experimental study with a Completely Randomized Design. In this study, the test animals were 24 Coturnix japonica L. randomly selected from 42 quail with 12 days old and average body weight of ± 37.67 g. They have been selected are divided into four treatment groups, i.e., P0: a control group with untreated drinking water, P1: 3 ml/liter water, P2: 6 ml/liter water, P3: 9 ml/liter water. Each treatment group consisted of 6 replications. Variables analyzed included egg weight, eggshell weight, yolk weight, albumen weight, egg yolk index, and egg quality index. The results showed that the addition of herbal concoction with the treatment of 3 ml, 6 ml, and 9 ml per 1 liter of drinking water on the physical quality of the first egg of Coturnix japonica L. including egg weight, yolk weight, albumen weight, shell weight, egg quality index, and yolk index statistically showed results were not significantly different (P>0.05 ), but the addition of herbal concoction did not have a negative effect on the physical quality of the first eggs of Coturnix japonica L.

Improves in external and internal egg quality of Japanese quail (Coturnix coturnix japonica) by giving lactic acid bacteria as alternative antibiotic growth promoter

2019 ◽  
Author(s):  
Widya Paramita Lokapirnasari ◽  
Anam Al Arif ◽  
Soeharsono Soeharsono ◽  
Anisah Fathinah ◽  
Rifqi Najwan ◽  
...  
Keyword(s):  
Drinking Water ◽  
Lactic Acid ◽  
Egg Quality ◽  
Coturnix Japonica ◽  
Coturnix Coturnix Japonica ◽  
Growth Promoters ◽  
Coturnix Coturnix ◽  
Antibiotic Growth Promoters ◽  
Alternative Antibiotic

Background and Objectives: An experiment was designed to determine the effect of using lactic acid bacteria as alternative antibiotic growth promoters on external and internal quality of egg’s Coturnix coturnix japonica. Materials and Methods: Coturnix coturnix japonica (n=240, 14 weeks of age) were randomly distributed into six treatment groups. The treatments were P0 (free antibiotic feed), P1 (free antibiotic feed with 1 gram antibiotic growth promoters (AGP)/100kg feed), P2 (free antibiotic feed with 5 gram probiotic/100kg feed), P3 (free antibiotic feed with 10 grams probiotic/100kg feed), P4 (free antibiotic feed with 5 gram probiotic/200L drinking water), and P5 (free antibiotic feed with 10 gram probiotic/200L drinking water). Probiotic contained Lactobacillus casei (L. casei) and Lactobacillus rhamnosus (L. rhamnosus) culture (1.2 x 108 CFU/gram). To assess the quality parameters, twenty eggs were randomly collected from each treatment at the end of the experimental period, and the data were analysed using one way Anova. Results: Results of the external quality indicated that egg’s weight, length, and width, along with the shell weight and thickness were significantly different (P<0.05) after treatment. Likewise, the results of internal egg quality indicated that yolk color, height, width, and length, together with the albumen height, width, length, index and haugh unit were significantly different (P <0.05) after treatment. Conclusion: It was concluded from this research that dietary supplementation with probiotic which contains L. casei and L. rhamnosus could be used in laying Japanese quail with benefit on external and internal egg quality.

scholarly journals Combination Effect of Golden Snail Powder and Fermented Coconut Cake on Quality of Duck Eggs

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Nurmauliah Syaharuddin ◽  
Rasdyanah Rasdyanah ◽  
Dwi Kesuma Sari ◽  
Waode Santa Monica ◽  
Abdul Wahid Jamaluddin
Keyword(s):  
Egg Quality ◽  
Animal Husbandry ◽  
Egg Yolk ◽  
Egg White ◽  
Raw Material ◽  
Egg Weight ◽  
White Index ◽  
Eggshell Quality ◽  
Haugh Unit

This study aims to determinate the effect of combination golden snail powder and fermented coconut cake on quality of duck eggs. We were using experimental feeds combination form golden snail powder and fermented coconut cake as raw material for livestock rearing for duck. This research was conducted in July - September 2018 in Mangkoso Village, Barru Regency and continued with sample testing at the Laboratory Animal Husbandry Faculty of Livestock Product Technology University of Hasanuddin. This study used 16 female duck who are 20 weeks old with four types of treatments consists of four replications of each treatment. The egg quality was carried out using a sample of 16 eggs from Ducks which was maintained and treated with different rations. The data obtained were analyzed using variance analysis with a Completely Randomized test for significant different results. The results of the combination of golden snail powder and fermented coconut cake on egg color, egg white index, egg yolk index, haugh unit (HU) value of egg units. All treatments (P1, P2, P3) gave effect to three parameters, namely eggshell quality, egg yolk index and egg yolk color, while the other three parameters namely egg weight, egg white index and Haugh Unit (HU) value did not differ significantly from negative controls. The best treatment was shown by treatment P3 which gave an effect on the heavier egg weight than other treatments, eggshell quality grade A, Egg White Index and Egg Yolk Index showed good quality and bright golden egg yolks. 

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