Effects of Spirulina (S. platensis) Addition to Diets of Breeder Quails

Year 2024, , 434 - 438, 15.08.2024

Batuhan Dilber , Rabia Göçmen

https://doi.org/10.47115/bsagriculture.1480587

Abstract

The experiment aimed to investigate how different levels of Spirulina (spirulina platensis) supplementation in the diet of breeder Japanese quail (Coturnix coturnix japonica) affect their laying performance, egg quality, and hatchability parameters. The study was carried out with 96 breeding quails (72 female, 24 male). Quails were randomly distributed to 4 treatment groups with 24 subgroups (1 male 3 female). The feeding trial lasted for 8 weeks, during which time four diets were prepared with powdered Spirulina supplementation at 0% (control), 0.75%, 1.5%, and 2.25% to the basal diet. At the end of the experiment, feed consumption was higher in the control group than in the other groups (P<0.05). The control group had the highest feed conversion ratio (FCR) while the group fed with 2.25% SP had the lowest FCR (P<0.05). No considerable differences were observed between the groups in terms of egg production, body weight, egg weight, and egg mass. Similarly, eggshell thickness, eggshell weight, eggshell ratio, egg shape, albumen, and yolk index parameters were not significantly affected by the treatment. L* value, which is one of the egg yolk color parameters, decreased linearly with increasing spirulina levels in the diet, while a* and b* values increased (P<0.01). Differences between treatment groups in terms of incubation parameters were not significant. In conclusion; the addition of 0.75%, 1.5%, and 2.25% SP to the diets of breeder Japanese quail had positive effects on feed intake and feed conversion ratio, and egg yolk color, but had no negative effects on egg quality and hatching parameters. It was concluded that spirulina can be used at a 2.25% level in breeder Japanese quail diets.

Keywords

Breeder Japanese quail, Spirulina (spirulina platensis), Incubation parameters, Performance, Egg yolk color, Egg quality

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