The Effects of Restaurant Residuals in the Diet on General Performance, Egg Characteristics, Blood Parameters and Intestinal Morphology of Japanese Quails
Subject Areas : CamelY. Karimi 1 , A.A. Saki 2 , H. Jahanian Najafabadi 3 , P. Zamani 4 , M. Houshyar 5
1 - Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
2 - Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
3 - Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
4 - Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
5 - Department of Animal Science, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
Keywords: performance, Japanese quail, intestinal morphology, Cholesterol, restaurant residuals,
Abstract :
This study was conducted to investigate the effects of different levels of restaurant residuals (RR) on blood parameters, intestinal morphology, eggs characteristics and performance of layers Japanese quails. This experiment included 300 layers Japanese quails (age 10-18 weeks) arranged in 5 treatments, 4 replicates and 15 quails in each in a completely randomized design. The treatments consist of control diet (corn-soybean meal) and supplementation of control diet by 5, 10, 15 and 20% RR, respectively. Feed intake was significantly higher by 5% RR than 20% RR treatment (P<0.05). Egg weight was increased by receiving 20% RR compared with control group (P<0.05). Also, yolk weight of treatments containing 10, 15 and 20% of the RR were significantly higher than control (P<0.05). The serum cholesterol concentration of control group was significantly higher than 5, 10 and 15% RR-fed groups (P<0.05). However, quail egg yolk cholesterol increased significantly by treatments 15 and 20% RR. At the end of the experiment, intestinal contents viscosity was significantly higher by 10 and 15% RR group than control. Based on this study, RR could be replaced by some parts of the quail diet without adverse effects on egg quantity and quality with reducing effect on the diet cost.
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