THE INFLUENCE OF USING FRESH GARLIC, BLACK AND HOT PEPPER AS NATURAL GROW7H PROMOTERS ON PERFORMANCE, CARCASS CHARACTERISTICS, BLOOD CONSTITUENTS AND ECONOMIC EFFICIENCY OF JAPANESE QUAIL. | ||||
| Journal of Animal and Poultry Production | ||||
| Article 3, Volume 29, Issue 11, November 2004, Page 6095-6104 PDF (2.69 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jappmu.2004.239429 | ||||
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| Author | ||||
| A. T. EI Yamny, | ||||
| Department of Animal Production, National Research Center, Dokki, Egypt. | ||||
| Abstract | ||||
| Five hundred and twenty five, one-day old, unsexed Japanese quails (coturnix coturnix japonica) were randomly divided into 7 groups (75 birds each), each group contained 3 replicates of 25 birds each. The first group was fed diet with 24% CP and 3011 kcal ME/kg (control), whereas groups (2, 3 and 4) were fed the control diet supplemented with fresh garlic, black pepper and hot pepper at levels 1, 0.05 and 0.05%, respectively. Groups (5, 6 and 7) were fed also the control diet supplemented with fresh garlic, black pepper and hot pepper at levels 2, 0.1 and 0.1 %, respectively. All experimental birds were reared under similar management conditions up till 42 day of age. The results showed that all additives used either in low or high levels improved significantly (P s 0.05) live body weight which was increased significantly (p ~ 0.05) with increasing the level of either garlic, black or hot pepper. Live body weight gain followed the same trend. A significant increase (P s 0.05) in feed consumption was noticed in groups fed diets supplemented with hot and black pepper at either low or high level and group supplemented wiht garlic at high level. The use of high level of either black or hot pepper improved significantly (P s 0.05) the feed conversion at 21 day of age, while the addition of all the tested growth promoters at any level improved feed conversion during the period from 21-42 day of age and allover the experimental period. No significant effect was recorded on dressing, edible giblet and offal percentage. It is worthy to note that either hot pepper, black pepper or garlic at all levels tested improved Significantly (p .:: 0.05) dressing percentage. Serum content of total protein, albumin, globulin, glucose, creatinine, AST and AL T of treated groups were significantly (P s 0.05) higher than those of the control group. While, total cholesterol was reduced significantly (p ~ 0.05) by feeding garlic, black and hot pepper. From the results of economic efficiency it could be recommended to use either garlic at 1 and 2%, black pepper at 0.05% and hot pepper at 0.05 and 0.1 % levels to get the best values of feeding Japanese quail on diets containing 24% CP and 3011 Kcal ME/Kg. | ||||
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