Infl uence of change in the energy and amino acid nutritional value of compound feed on the meat productivity of quails

Abstract

In order to achieve high results when housing of quails, complete feeding has of great importance. The production of poultry meat and its cost depends on feeding. The formation of diets without the use of synthetic amino acid additives is not possible today, especially when trying to reduce the nutritional value and the cost of compound feed. Their use makes it possible to achieve greater fl exibility in the selection of raw materials, high availability of these substances while saving expensive food resources and a lower cost of the diet. At the same time, the reduction in the cost of the diet should not adversely affect its usefulness and the resulting products. The purpose of the research was to study the effect of changes in the energy and amino acid nutrition of compound feed on the meat productivity and quality of quail meat. The results of using compound feed with an increase in metabolic energy by 41,86 kJ and amino acids (lysine and methionine with cystine) by 10 and 15 %, their impact on livestock indicators, meat productivity, meat quality and economic efficiency of rearing quails of Estonian breed have been presented in the article. The change in the nutritional value of compound feed of the experimental groups contributed to a decrease in the cost of 1 ton of compound feed by 10,6–12,2 %, an increase in the slaughter yield by 0,7–1,1 abs.%, obtaining a greater yield of meat and proceeds from its sale by 0,7–2,5 %, reducing the cost of rearing by 1,8–2,9 % and the cost of 1 kg of meat by 2,5–5,2 %. It was found that the use of experimental compound feed recipes had an impact on lipid metabolism in the quail body. Thus, nutrients were spent on the growth of muscle tissue, and not on the deposition of abdominal fat: more muscle mass was obtained by 5,87 and 4,76 % and significantly less accumulation of abdominal fat in quails of the 1st and 2nd experimental groups by 67,74 % (p < 0,01) and 44,09 % (p < 0,05).