Evaluation of Different Sesame Meal level with Internalal Enzyme on Production, Egg Quality Traits, Blood metabolite and jejenum morphology of Layer Quail in Middle Production Phase

Document Type : Research Paper

Authors

1 arak university

2 Associate Professor, Department of Animal Science

3 member of scientific board of Agriculture and Natural Resources Research and Education Center in Qom

Abstract

The Effect of different level of sesame meal with internal enzyme was evaluated on performance, egg quality and some related blood parameters in layer quails. A total of 600 lying quail, used in CRD design with 5 treatments and 4 replicate (30 hens in each replicate). Five experimental treatments consisted of 1) Control diet (soybean-corn), 2) Diet with 10 % sesame meal, 3) Diet with 10 % sesame meal with 500 mg/Kg kemzyme, 4) Diet with 20% sesame meal, 5) Diet with 20% sesame meal with 500 mg/Kg kemzyme. Egg production was differing among experimental group significantluy. Experimental treatments had no significant effect on egg weight and feed conversion ratio significantly (P>0.05). Feed intake was tended to reduce by sesame meal inclusion significantly. Egg white and yolk were not affected significantly by experimental treatments (P>0.05). Different sesame meal inclusions with or without kemzyme did not affect significantly blood metabolite parameters such as total cholesterol, triglyceride, LDL, HDL, VLDL. Villus height, villus height to crypt depth ratio and Villus surface area, was affected significantly by experimental treatments (P<0.05). Control and enzyme consumed groups had higher villus height; it was differ significantly with SM groups. In conclusion, the inclusion of 10 sesame meal had no negative effect on production performance and egg quality traits in the early production phase of laying quail. Generally, the use of multi enzyme at 500 mg/Kg in diet with 20 percentage sesame meal was particularly affect to improve performance traits and feed intake parameters.

Keywords

References

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Animal Sciences Journal
Volume 35, Issue 137
March 2023
Pages 131-144

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