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Author Christaki, Ev ♦ Bonos, Em ♦ Floroupaneri, Pc
Source Directory of Open Access Journals (DOAJ)
Content type Text
Publisher Fundação APINCO de Ciência e Tecnologia Avícolas
File Format HTM / HTML
Date Created 2013-09-05
Copyright Year ©2011
Language English
Subject Domain (in LCC) SF1-1100 ♦ SF600-1100 ♦ QL1-991
Subject Keyword Agriculture ♦ Olive leaves ♦ Egg characteristics ♦ Egg laying percentage ♦ Anise ♦ Oregano ♦ Science ♦ Animal culture ♦ Veterinary medicine ♦ Zoology
Abstract Aim of the present study was the comparative evaluation of the effect of ground oregano, anise and olive leaves as feed additives on performance and some egg quality characteristics of laying Japanese quails. A total of 189 Coturnix japonica quails (126 females and 63 males), 149 days old, were randomly allocated into seven equal groups with three subgroups of 9 birds each (6 females and 3 males). A commercial laying diet was fed to the control group. The remaining six groups were fed the same diet supplemented with oregano at 10 g/kg or 20 g/kg, anise at 10 g/kg or 20 g/kg and olive leaves at 10 g/kg or at 20 g/kg. The birds were offered feed and water ad libitum for a period of 29 days, while being kept under commercial conditions. During the experiment, egg production, feed intake and mortality were recorded daily. At the end of the feeding period egg weight, egg yolk, albumen and eggshell weight percentages, egg yolk color (using the L*a*b* color space) and blood serum triglycerides were determined. The diets supplemented with olive leaves (10 g/kg or 20 g/kg) resulted in a tendency (p = 0.054) for higher egg production percentage. Also, the color parameter a* was significantly (p = 0.001) higher in the eggs of quails that consumed oregano (10g/kg or 20 g/kg) or olive leaves (10g/kg or 20 g/kg).
ISSN 1516635X
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Learning Resource Type Article
Publisher Date 2011-06-01
e-ISSN 1516635X
Journal Brazilian Journal of Poultry Science
Volume Number 13
Issue Number 2
Page Count 5
Starting Page 97
Ending Page 101


Source: Directory of Open Access Journals (DOAJ)