The Effect of Raw and Roasted Under Sieve Beans Added to the Diet on Performance, Egg Quality, and Serum Biochemical Parameters in Laying Quails
Keywords:Egg quality, Performance, Roasted, Serum, Under sieve bean
AbstractThe aim of this study is to examine the effects of using under sieve beans, which is a waste product, as raw and roasted in laying quail diets on performance, egg quality, and serum metabolic profile. For this purpose, a total of 160 female Japanese quails at the age of 70 days were randomly distributed to 8 treatment groups consisting of 4 levels (0, 6, 12 and 18%) under sieve beans and 2 processing techniques (raw and roasted) with 5 replications. Compared to the control group, feed intake and feed conversion ratio were adversely affected by 12% under sieve bean level, and the negative effect was even more pronounced by 18% level. Egg mass and eggshell breaking strength were statistically affected using under sieve beans in the diet and the best results were obtained at the 6% level for these parameters. Eggshell thickness decreased significantly by 12% and 18% sieve bean levels. The serum glucose concentration of quails increased significantly with the use of 18% under sieve beans in the diet, and the serum phosphorus concentration increased significantly with the use of 6% under sieve beans. Egg production, egg mass and feed efficiency and total protein, albumin and phosphorus concentrations of serum were significantly improved by roasting of under sieve beans. The interactions between the under-sieve bean levels and the processing technique only affected the eggshell thickness and serum glucose concentration statistically. According to the results obtained from this study, it has been observed that under sieve beans can be used up to 6% in the diets of laying quails and the roasting process improves performance and serum parameters.
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