The effects of graded levels of fermented duckweed in quail diets on egg production and yolk cholesterol

Abstract

This study aims to examine the effect of feeding graded levels of fermented duckweed meal (FDM) in quail diets on production performances, egg internal quality and yolk cholesterol. A total of 100 two- months-old of quail layers (Coturnix coturnix japonica) were randomly allocated into four dietary treatments, in which each treatment consisted of five replications with five birds each according to a completely randomized design. The FDM used in each treatment were 0, 5, 10, and 15%, complementing other feed ingredients. Observations were conducted for 6 weeks following a week of adaptation to diets and environment. On the last two days, six eggs from each replication were collected for determination of internal qualities and yolk cholesterol. Result shows that daily egg production varied from 66 – 76%. Egg production of birds received diet with 10% FDM was not different (P>0.05) from those of control, but those fed on diet with 15% FDM was significantly lower (P<0.05). Egg weight and yolk weight decreased when level of FDM increased, but eggshell and egg yolk cholesterol were not affected (P>0.05) by dietary levels of FDM. The results suggest that fermented duckweed meal using mixed culture probiotics can be fed up to 10%.