Egg production, economic indices, and external and internal egg quality parameters of laying Japanese quails (Coturnix japonica) fed palm (Elaeis guineensis) kernel cake

• Published in: Animal Science and Genetics Vol. 18; no. 2; pp. 1 - 11
• Main Authors: Ojediran, Taiwo, Ganiyu, Bolatito, Muhammed, Abiodun, Emiola, Adewale
• Format: Journal Article
• Language: English
• Published: 30.06.2022
• ISSN: 2720-6076; 2720-6076
• DOI: 10.5604/01.3001.0015.8489

The feeding trial aimed to evaluate the egg production, quality parameters and economic benefits of using palm kernel cake, a byproduct of palm oil production in the diets of laying Japanese quails. Two hundred (200) nine-week-old laying Japanese quails were randomized into 5 groups replicated 4 times of 10 birds each in a six weeks trial. Palm kernel cake (PKC) was incorporated at 0 %, 10 %, 20 %, 30 % and 40 % in formulating feed for the quails. The form of oil removal affected the PKC such that it had 91.51% dry matter, 15.70 % crude protein, 21.43 % crude fibre, 12.30 % ether extract, 1.44 % ash, 40.78 % nitrogen-free extract and 12.67MJkg-1 metabolizable energy. All egg production parameters were significantly different (P ≤ 0.05). The results in this study showed that feed cost/ kg, feed cost per crate, profit per crate and egg-feed-price ratio were significantly influenced (P ≤ 0.05) as well as the shell percentage, yolk-albumen weight, albumen weight, yolk height, colour and yolk index. In conclusion, laying Japanese quails can permit up to 40 % dietary PKC without negative effect on laying performance, better cost-benefit, improved shell percentage, albumen weight and percentage, and yolk index, however, the yolk colour becomes lighter with increased PKC inclusion.