Evaluation of three commercial foods during farming in japanese quail (Coturnix Japonica)

Abstract

Objective: To evaluate during the raising of quail three brands of food, with different nutritional content, enzyme cocktails, particle size and presentation, in the variables of production, weight and length of organs, height of intestinal villi and cost of quail.

Design/Methodology/Aproach: 300 mixed side dishes were used, three commercial starter foods of different brands (A, B and C) were evaluated. The response variables evaluated were food consumed (AC), total food consumed (ACT), live weight (PV), weight gain (GP), total weight gain (GPT), feed conversion (CA), total feed conversion (CAT) and mortality (MO), length and weight of organs, as well as the size of the intestinal villi and the cost of the quail (CC). An analysis of variance was performed using the SAS GLM procedure.

Results: From week three the birds were sexed and the lowest AC and best AC (p<0.05) was for treatment A in both sexes. Carcass yield was not affected by treatments (p>0.05); the longest and heaviest proventriculus and gizzard (p<0.05) were for treatment B. Regarding the villi, it was found that the enzymes favored (p<0.05) their size.

Limitations/Implications: The study shows that the size of the intestinal villi will be influenced by the type of enzymes that are used, the concentrations or the combinations of these.

Findings/Conclusion: It is concluded that the presentation of the food influences the consumption of food. Enzyme cocktails improve the size of the intestinal villi.