COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS
2020
Sabah K. M. Al-hummod | Basim S. Mohsen
This study aims to manufacture protein concentrates from the hydrolysates protein ofpoultry feathers and camel hair and comparing the effect of using these protein concentrates onsome productive characteristics. The studied traits included the percentage of egg production,feed consumption, egg weight, egg mass, feed conversion efficiency, and total mortality. As wellas the sensory characteristics of meat (colour, tenderness, juiciness, flavour and generalacceptance). A total of 90 quail females aged 36 weeks were randomly assigned to threetreatments (3 replicates for each treatment). The birds fed the following experimental diets: Thefirst treatment (control diet containing 5% commercial protein concentrates). The secondtreatment (a diet containing hydrolysates protein manufacture from the feather of 5%). The thirdtreatment (a diet containing hydrolysates protein manufacture of camel hair by 5%). The resultsshowed significant differences (P ≤ 0.05) in the percentage of egg production, egg mass, andfeed conversion efficiency. Except for feed consumption, weight of eggs and total mortality rate,the differences were not significant. As for the sensory qualities, the quail meat samples treatedwith the protein concentrates made of feathers and camel hair have a higher degree of flavourcompared to the control treatment. Differences did not appear in the degree of generalacceptance of the meat product of birds in various treatment. It can be concluded that theaddition of protein hydrolysates from poultry feathers and camel hair to the diets of Japanesequail by 5% improve the productive performance of this bird and most meat qualities.
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