The efficacy of different nutritional levels of Alhagi graecorum herb on eggs characteristics of Japanese quail (Coturnix japonica)
2025
Mohammed Rasool Mahdi Jasim | Ali Sami Amin AL-Tawash | Omar Mardenli
The experiments of the current study were carried out in poultry houses to the College of Agriculture, the University of Al-Qadisiyah, in AL-Diwaniyah City, Republic of Iraq. The current study aimed to compare the effectiveness of dietary supplementation of (Alhagi graecorum) on some qualitative characteristics of Japanese quail (Coturnix japonica) eggs. A total of 80 Japanese quail birds weighted an average of 125 g at 12 weeks of age were randomly distributed to groups based on Alhagi graecorum herb additive level in the diet : A without addition (control group), B (2%), C (4%) and D (6%). Each treatment was replicated in 2 cages (10 birds per each) in a 6-week experimental period. The results showed that the levels of addition did not lead to clear differences in the average of eggshell thickness, except for the birds of treatment B, C and D in the third week 0.250 mm for each, respectively; p<0.05. In the sixth week of the experiment, High significance difference (p<0.01) was observed in the relative eggshell weight, as the birds of C treatment achieved the highest values (15.22%). A significance difference was observed in the relative albumen weight at the first and third weeks (p<0.01), where the birds of the C and D treatments show significance p<0.01 (54.56% and 54.55%, respectively). On the same track, the birds of the two previous treatments alternated superiority in the relative yolk weight trait at the first and fifth weeks, respectively (34.57% and 38.41% respectively). In conclusion, dietary supplementation of A. graecorum herb at levels starting from 6% led to significant increase in the qualitative characteristics of the eggs of Japanese quail.
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