The efficacy of different nutritional levels of Alhagi graecorum herb on eggs characteristics of Japanese quail (Coturnix japonica)

Abstract

The experiments of the current study were carried out in poultry houses to the College of Agriculture, the University of Al-Qadisiyah, in AL-Diwaniyah City, Republic of Iraq. The current study aimed to compare the effectiveness of dietary supplementation of (Alhagi graecorum) on some qualitative characteristics of Japanese quail (Coturnix japonica) eggs. A total of 80 Japanese quail birds weighted an average of 125 g at 12 weeks of age were randomly distributed to groups based on Alhagi graecorum herb additive level in the diet : A without addition (control group), B (2%), C (4%) and D (6%).  Each treatment was replicated in 2 cages (10 birds per each) in a 6-week experimental period. The results showed that the levels of addition did not lead to clear differences in the average of eggshell thickness, except for the birds of treatment B, C and D in the third week 0.250 mm for each, respectively; p<0.05. In the sixth week of the experiment, High significance difference (p<0.01) was observed in the relative eggshell weight, as the birds of C treatment achieved the highest values (15.22%). A significance difference was observed in the relative albumen weight at the first and third weeks (p<0.01), where the birds of the C and D treatments show significance p<0.01 (54.56% and 54.55%, respectively). On the same track, the birds of the two previous treatments alternated superiority in the relative yolk weight trait at the first and fifth weeks, respectively (34.57% and 38.41% respectively). In conclusion, dietary supplementation of A. graecorum herb at levels starting from 6% led to significant increase in the qualitative characteristics of the eggs of Japanese quail.