The present study was conducted to study the effect of dietary supplementation of vitamin C and nano vitamin C on the serum biochemical profile of Japanese quail during the summer season. The experiment was carried out on 96 day-old Japanese quail chicks which were divided randomly into three treatment groups. Each treatment contained two replicates with sixteen birds per replicate. The experiment was carried out for a period of six weeks during the summer season in May and June. Feed and water were provided ad libitum to study the effect of the inclusion of vitamin C (200 mg/kg) and nano vitamin C (20 mg/kg) on serum biochemical profile of Japanese quail during the summer season. The study revealed that the mean serum levels of total protein, albumin, globulin, HDL cholesterol and SGPT/ALT increased significantly (P<0.01); whereas, serum levels of total cholesterol, LDL cholesterol and triglycerides decreased significantly (P<0.01) in treatment groups supplemented with nano vitamin C. No significant differences (P>0.05) were observed in serum SGOT/AST among treatment groups.

The study was conducted to find out the effect of age on carcass, meat quality characteristics and nutritional composition of Nandanam Turkey-II. Totally twelve birds were separated into two different age groups viz., young (20 weeks) and adult (40 weeks). The birds were slaughtered and breast muscle was obtained. The carcass, meat quality characters, proximate composition, amino acid, fatty acid and cholesterol content of meat of two age groups were analysed. The carcass characteristics viz., edible offal weight, in-edible offal, blood weight, feather weight and head weight had significant difference (P<0.01) between two age groups. Meat quality characteristics viz., pH (P<0.05), muscle fibre diameter (P<0.01) and myofibrillar fragmentation index (P<0.01) of young turkey meat were significantly lower than adult turkey meat. The young turkey meat had significantly higher moisture content (P<0.01), while it showed significantly lower protein, fat and total ash content than adult turkey meat. The significant difference (P<0.05) was observed in lysine and phenylalanine and highly significant difference (P<0.01) was observed in arginine, isoleucine, threonine, valine, alanine, aspartic acid, glutamic acid and glycine contents of meat from young and adult age groups of turkey. The meat of young turkey had significantly lower total saturated fatty acids (P<0.01), mono unsaturated fatty acids (P<0.05) and higher poly unsaturated fatty acids (P<0.01), P/S ratio when compared to adult turkey meat. The cholesterol content of young turkey meat was significantly (P<0.01) lower than adult turkey meat. Based on the results it was concluded that the meat of young Nandanam Turkey-II had the superior meat quality characters and nutritional composition than the meat of adult birds.

Afeeding trial was conducted in layers for a period of8 weeks (23-30 weeks old) to evaluate the effect of chromium picolinate supplementation on egg yolk cholesterol and egg chromium content in layers.Atotal of (n=120) layers were randomly distributed in completely randomized design into 4 treatmentgroupseachwith2 replicates of 5chicks.The layers of treatment group T1(control)were provided water without chromiumwhile those of T2,T3andT4were provided water containing 200, 400 and 600 ppb chromium / litre respectively.At the end of feeding trial, six eggs from each replicate, on last three days were used for egg yolk cholesterol and egg chromium studies. The results indicated that the total cholesterol andLDL cholesterol content of eggs were significantly (P0.05) reduced and HDL-cholesterol content significantly increased in 400 and 600 ppb chromium supplemented group of layers. Whereas chromium content of eggs increased with increasing levels of chromium supplementation. It was concluded that organic chromium supplementation up to 600 ppb level through water may be advisable to reduce egg yolk total cholesterol and LDL- cholesterol and improved HDL-cholesterol and egg chromium content.