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https://doi.org/10.29105/agricolis.v1i3.21Keywords:
quail, moringa meal, energy and protein utilization, egg qualityAbstract
The present study evaluated the effect of adding moringa leaf flour (0, 5, and 10%) to quail diets on nutrient utilization, egg laying, and egg quality. Laying quails, 7 weeks old with an initial weight of 140 ± 5 g, were housed individually and assigned to three dietary levels of moringa (T1 0%, T2 5%, T3 10%) (n = 6 replicates per diet). Comfort weight and feed consumption were recorded weekly for eight weeks. Fifty-nine eggs from each treatment were analyzed for quality and nutrient content. Droppings were collected in the fourth week over 48 hours to determine energy and protein utilization. The experiment was completely randomized, and Tukey's method was used to compare means. Feed intake, final weight, and egg production were similar across treatments (P > 0.05). Dietary protein and energy utilization (%) did not differ among treatments (P > 0.05). Egg weight and shell thickness were higher for T1 (P < 0.05) compared to T2 and T3, while egg shape index and shell proportion were higher in T3 (P < 0.05). Egg nutrient content, yolk (34.5%), and albumin (49.8%) proportions were similar (P > 0.05). Eggs from T2 and T3 had higher a* and b* color values (P < 0.001), while L* was higher (P < 0.001) for T1. In conclusion, adding up to 10% moringa leaf flour positively affected egg yolk pigmentation without impacting production, energy and protein utilization, or overall egg quality.
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Copyright (c) 2024 Kenia Mariela Degollado Aguayo, Hugo Bernal Barragán, Emilio Olivares Sáenz, Nydia Corina Vásquez Aguilar, Miguel Cervantes Ramírez, Adriana Morales Trejo, Carlos Alfredo Gaona Rodríguez, Fernando Sánchez Dávila
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