Volume 15, Issue 1 (4-2024)
Res Anim Prod 2024, 15(1): 55-62 |
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Taherimoghadam L, Shohreh B, deldar H, Yousefi S. (2024). Comparison of Production Performance, Carcass and Egg Characteristics, Egg Production and Hatching Characteristics of Three white, Gray and Brown Varieties of Japanese Quails. Res Anim Prod. 15(1), 55-62. doi:10.61186/rap.15.43.50
URL: http://rap.sanru.ac.ir/article-1-1350-en.html
URL: http://rap.sanru.ac.ir/article-1-1350-en.html
1- Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2- Department of Animal Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3- Department of Animal Science, University of Guilan, Rasht, Iran
2- Department of Animal Sciences, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3- Department of Animal Science, University of Guilan, Rasht, Iran
Abstract: (1168 Views)
Extended Abstract
Background: Due to the increasing demand for quail products, including eggs and meat, as well as the cost-effectiveness of production, quail breeding has gained a special place in the poultry industry. Japanese quail is a diverse type of poultry known for its unique characteristics, such as delicious and nutritious meat and high egg production. The high activity and movement of quails increase glycogen storage in their muscle tissues, making their meat very flavorful, similar to that of game birds. The protein content in the meat of this bird is 24.91%, and it contains rare amino acids not found in other proteins. The efficiency of converting feed into meat production in Japanese quail plays a crucial role in the economics of raising this bird. Among the populations of the Japanese breed, the brown, white, and gray populations are the most widespread. However, there is limited documented information about the economic and functional characteristics of these and other Japanese quail populations in the country. This research was conducted to compare production performance, carcass characteristics, egg-laying characteristics, and hatching percentages of three varieties: white, gray, and brown Japanese quail.Methods: This experiment was conducted with three treatments and four replicates, totaling 360 Japanese quail up to 42 days of age, under the same rearing conditions and diet in a completely randomized design. Performance parameters were recorded throughout the experiment. The experimental treatments included the white, brown, and gray populations of Japanese quail. At the end of the test period (42 days), three quail close to the average weight of the flock were selected from each replicate. After slaughtering, the characteristics of the carcass (carcass weight, breast, and thigh) were measured. Following the onset of laying, 144 Japanese quails (with a ratio of 3 females to 1 male) were reared in cages to measure egg characteristics and hatchability percentages. After the birds reached laying age, three eggs were selected from each experimental unit, and the quality characteristics of the eggs, such as average egg weight, egg mass, specific gravity, Haugh unit, and eggshell thickness, were measured. To calculate the hatching percentage, 24 eggs were selected from each replicate. Eggs with undesirable characteristics (such as poor shape, calcium shell, excessively large or small size, green shell, etc.) were removed, disinfected with formaldehyde gas, and then transferred to special trays for incubation. The quail eggs were placed in the incubator. After transferring the eggs, on the 14th day of incubation, the eggs were moved from the setter to the hatcher, and on the 17th and 18th days of incubation, the newly hatched chicks were removed, and the percentage of chicks hatched for each treatment was calculated.
Results: The results of the experiment showed that the experimental treatments had no significant effect on feed consumption and feed conversion ratio during different periods, but they significantly affected daily weight gain in the final periods and the entire breeding period (p < 0.05), with white quail exhibiting the highest average weight gain. The results also indicated significant differences in carcass percentage efficiency among the different varieties, with the white strain showing the highest carcass percentage (p < 0.05). However, there were no significant differences among strains for other carcass characteristics. Additionally, there were significant differences between the varieties of Japanese quail regarding Haugh unit, shell weight, and egg mass from weeks 16 to 17 (p < 0.05). The highest Haugh unit and shell weight were associated with the brown strain, while the gray strain had the lowest. The white variety had a higher egg mass compared to the other varieties, and the gray variety exhibited the highest shell weight, with the lowest found in the brown treatment. On the other hand, there was no significant difference in the percentage of hatchlings among the different Japanese quail populations.
Conclusion: The results of the present experiment demonstrated significant differences among the various varieties of Japanese quail in several traits. The white variety exhibited the highest weight gain and better carcass percentage compared to the gray and brown varieties. Furthermore, the white variety showed superior quality in egg traits, including Haugh unit and egg mass weight. Therefore, it can be concluded that, in this experiment, the white variety of Japanese quail displayed better and more favorable conditions than the brown and gray varieties concerning growth performance and egg quality traits.
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