Response of laying Japanese quails to graded levels of essential amino acids profile with reduced dietary protein

• Published in: Journal of the science of food and agriculture Vol. 87; no. 5; pp. 751 - 759
• Main Authors: Kaur, S, Mandal, A.B, Singh, K.B, Kadam, M.M, Elangovan, A.V
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.04.2007; Wiley; John Wiley and Sons, Limited
• Subjects: amino acid composition; Amino acids; Animal productions; Biological and medical sciences; Birds; Diet; dietary protein; Egg and egg product industries; egg production; egg quality; egg weight; Eggs; essential amino acids; feed conversion; feeds; fish meal; fishmeal; Food industries; Food science; Fundamental and applied biological sciences. Psychology; ideal protein; Japanese quails; liveweight gain; poultry feeding; Proteins; quail; restricted feeding; Terrestrial animal productions; Vertebrates; egg quality; Farming animal; Egg; Poultry; amino acids; fishmeal; Quail; Profile; Protein; egg production; ideal protein; Vertebrata; Quality; Production; Egg product; Aves
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2623

The effect on egg production of graded levels of ideal amino acids, combined with reduced protein in the diet, was investigated in 312 laying quails aged 6-18 weeks. The quails were offered six diets, each of which contained one of three levels of amino acids (85, 100 and 115% of essential amino acids (EAAs)) together with 5% or without fishmeal (FM) (3 x 2 factorial design). Each diet was offered to 26 replicated groups of two quails each. Hen-day and hen-housed egg production did not differ as a result of EAA level, protein type or their interaction during the overall period of egg production. Egg weight improved linearly (P < 0.01) with increased EAA levels, while egg mass output per bird per day remained similar at the 100 and 115% EAA levels. Quails fed higher (100 and 115%) EAA levels had an improved feed conversion ratio (P < 0.01) compared to birds fed 85% EAA. The gain in body weight during the laying period was higher (P < 0.01) at the 100 or 115% than at 85% EAA levels The ratio of egg mass or egg mass and live weight gain, together, to protein intake improved (P < 0.01) linearly with a decrease in EAA levels in the diets, while better (P < 0.01) energy efficiency (EE, energy intake: egg mass) and net EE (energy intake: egg mass plus gain) was obtained in higher EAA levels (100 or 115%). Protein and energy efficiencies remained similar due to protein type or interaction. Shape index, albumen index, yolk index, yolk colour and relative shell weight did not differ due to EAA levels, protein type or their interaction. Eggs laid from quails fed diets with 100% EAAs without FM and 115% EAAs with or without FM had higher shell thickness than those on 85% EAAs irrespective of protein type. The retention of nitrogen and calcium retention was higher (P < 0.01) at the 115% EAA level. The results indicated a dietary level of 100% EAA (185 g kg(-1) crude protein (CP)) with 12.13 MJ kg(-1) was suitable for laying quails of 6-18 weeks of age.