“Effect of dietary inclusion of phytogenic feed additives on the performance of layer quail”
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Date
2024-04-11
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Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)
Abstract
In order to evaluate the effect of supplementation of different phytoadditives (PFA) over the performance of layer quails, 360 birds of same hatch (6 weeks old) were randomly distributed into eight groups (n=45), having three replicas of fifteen quail layers. These eight dietary groups were: Negative control (NC; basal diet with no additive), positive control (PC; herbal growth promoter- Reproforte plus™ @ 500gm per ton feed), whereas T1, T2, T3, T4, T5 and T6 groups were supplemented with 1% dietary additive viz. turmeric, garlic, fenugreek, cumin, aloe vera and oregano powder, respectively. These additives were fed for 22 weeks. Results of body weight change (g) and feed intake showed no difference, but egg number and FCR was improved in treatment groups during first three months of production. PFA supplementation significantly increased the egg weight, being higher in PC, T1, T2, T4 whereas, shape index was higher in PC and T1 groups. Haugh unit and albumin index was significantly higher (P<0.05) in T1, but yolk index showed no change. Egg yolk cholesterol was significantly reduced on PFA supplementation (lowest in T1, T2, T3), whereas antioxidant activity of quail eggs was significantly improved in all PFA fed groups with highest in T1. At trial completion, yolk color estimated by hunter’s colorimeter was also higher in T1. No effect was observed on nutrient metabolizability and carcass traits, but intestinal micrometry parameters viz. length of villi and villi to crypt ratio in duodenum; luminal epithelial height and gland diameter in jejunum and gland diameter in ileum was found higher in PFA fed groups. In blood biochemical parameters, serum cholesterol was reduced (P<0.05) in T2 and T3 groups, whereas, LDL was significantly reduced in T3. Sensory evaluation of meat revealed that color and appearance was better in T3, T4, T5 and T6 groups, whereas overall acceptability was higher in PC, T3, T4, T5 and T6. Egg sensory attributes were not affected during first three months, but at 4th & 5th month, yolk color was higher in T1 and aroma was better in T2 during the 5th month. The cost benefit ratio was highest in T1, T3 and T5 groups, with lowest values in T6. It may be concluded that all supplemented phytoadditives improved the production traits, but turmeric fed group performed the best among all additives.
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