Growth Performance and Carcass Traits of Japanese Quails Fed on Spirulina Platensis Supplementation | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 21 January 2025 PDF (849.68 K) | ||||
| Document Type: Letters to the Editor | ||||
| DOI: 10.21608/ejvs.2025.336341.2494 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Sally Mo Megahed1; Mohamed Mohamed Fouda2; Azhar Mostafa Altanahy3; Hanaa Mohamed Ghanem  4
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| 1Department of Development of Animal Wealth, Faculty of veterinary medicine, Mansoura University, Mansoura, 35516, Egypt. | ||||
| 2Faculty of veterinary medicine, Mansoura university | ||||
| 3Animal Wealth Development, Faculty of Veterinary Medicine, Mansoura University | ||||
| 4Faculty of veterinary medicine Mansoura University | ||||
| Abstract | ||||
| The aim of this study was to investigate how different levels of dietary Spirulina platensis affected Japanese quail strains growth performance, carcass traits, and sensory meat evaluation. The addition of several distinct dietary Spirulina platensis had a substantial impact on growth traits, dressing, liver percentages, and sensory meat evaluation. A higher significant of growth traits were observed at concentration of 7.5g of SP in diet on final body weight (235.33g), and total body weight gain (189.86) compared to control one (221.20g, and 175.65). In terms of strain impact, the results showed that the brown strain had a considerable rise in FBW, and TBWG when compared with the white strain. The percentages of dressing, gizzard, spleen, and meat juiciness of white strain were noticeably greater than brown strain. All growth performance, carcass traits, and meat evaluation were significantly different, in terms of the interaction between treatment and strain. From a productive point of view, supplementation with 7.5g of SP is recommended for Japanese quail. It could be concluded that the addition of different levels of Spirulina platensis had significant impact on dressing percentage and improve sensory meat evaluation without negative influences on growth performance especially 7.5g of Spirulina platensis was the best one. | ||||
| Keywords | ||||
| Japanese quail strains; Spirulina platensis; Growth performance; Carcass traits; Meat evaluation | ||||
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