The Effect of Enzyme Addition to the Quail Diets Containing Different Levels of Safflower Meal (Carthamus tinctorius L.) on Performance, Egg Quality and Serum Parameters
Keywords:Quail, Safflower meal, Enzyme, Performance, Egg quality
AbstractThis study was carried out to determine the effects of 0 and 1000 mg/kg multi-enzyme addition to the diets containing different levels (0, 5, 10 and 20%) of safflower seed meal on performance, egg quality and serum parameters in laying Japanese quails. 160 female Japanese quail (Coturnix coturnix Japonica) at 8 weeks of age were used in the study. It was carried out for 84 days with 5 replications in a quail cage with 4 Japanese quails in each of 8 treatment groups consisting of enzyme addition to diets containing different levels of safflower seed meal. In laying quail, the effect of enzyme addition to the diets containing different levels of safflower meal on body weight, body weight change, egg production and feed conversion ratio at the end of the experiment was insignificant. While feed intake was not affected by the addition of enzyme to the diet, feed intake in the group containing 20% safflower meal was significantly higher than the group containing 5% safflower meal, and this group was similar to the other groups. Egg weight and eggshell breaking strength were not significantly affected by the treatments. While the effect of dietary safflower meal levels on egg mass and eggshell thickness was significant, the effect of enzyme addition on eggshell ratio was significant. The effects of treatments on albumen index, yolk index and Haugh unit were insignificant. While a* and b* values in egg yolk colour properties were not significantly affected by the treatments, a significant decrease was observed in L* value with the addition of enzyme to the diet. The effects of treatments on serum glucose, cholesterol, AST, ALT, calcium, and phosphorus concentrations were insignificant. According to the test results, it can be said that 20% safflower meal can be used in laying quail diets without the need for enzyme addition.
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