The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layers
ABSTRACT: This study was conducted to evaluate the effects of different levels of dietary hot pepper (Capsicum annuum L.) waste supplementation on egg production performance and quality in Japanese quail hens (Coturnix coturnix japonica). A total of 192, seven-week-old Japanese quail layers were div...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
2020-08-01
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| Series: | Ciência Rural |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000900654&tlng=en |
| _version_ | 1818987938901393408 |
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| author | Gökhan Filik Ayşe Gül Filik Aydın Altop |
| author_facet | Gökhan Filik Ayşe Gül Filik Aydın Altop |
| author_sort | Gökhan Filik |
| collection | DOAJ |
| description | ABSTRACT: This study was conducted to evaluate the effects of different levels of dietary hot pepper (Capsicum annuum L.) waste supplementation on egg production performance and quality in Japanese quail hens (Coturnix coturnix japonica). A total of 192, seven-week-old Japanese quail layers were divided into 4 treatment groups of similar mean weight (304±0.5 g), each comprising 12 subgroups (including 1 male and 3 females). Treatment birds were fed on experimental basal layer diet supplemented with 1, 2 or 4 g hot pepper waste powder (HPWP) per kg diet. The laying performance was determined by recording feed intake, egg weight, daily egg production, and biweekly egg quality. Results showed that HPWP supplementation to layer diet did not have any significant (P>0.05) effects on body weight and feed conversion ratio, while it had significant effects on feed intake (P<0.01), and laying egg weight, average egg weight, total egg yield (P<0.05). A 2 g HPWP supplementation resulted in the highest total egg yield (P<0.05) with quadratic effects on egg shape index (P<0.05) and albumen pH (P<0.01). According to the values in the study, the egg shape index of 2 g HPWP group was circular and; therefore, attractive to consumers. We highly recommend the non-economic value of 2 g/kg supplementation of hot pepper waste powder, especially for egg production. To conclude, HPWP can be used for quail layer diets due to its beneficial effects on egg quality since it is an economic and easy agricultural by-product obtained from red pepper paste industry waste. |
| first_indexed | 2024-12-20T19:14:39Z |
| format | Article |
| id | doaj.art-a37228ba2eac4e34bef360281f57c97f |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-12-20T19:14:39Z |
| publishDate | 2020-08-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-a37228ba2eac4e34bef360281f57c97f2022-12-21T19:29:09ZengUniversidade Federal de Santa MariaCiência Rural1678-45962020-08-0150910.1590/0103-8478cr20190945The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layersGökhan Filikhttps://orcid.org/0000-0003-4639-3922Ayşe Gül Filikhttps://orcid.org/0000-0001-7498-328XAydın Altophttps://orcid.org/0000-0002-3966-300XABSTRACT: This study was conducted to evaluate the effects of different levels of dietary hot pepper (Capsicum annuum L.) waste supplementation on egg production performance and quality in Japanese quail hens (Coturnix coturnix japonica). A total of 192, seven-week-old Japanese quail layers were divided into 4 treatment groups of similar mean weight (304±0.5 g), each comprising 12 subgroups (including 1 male and 3 females). Treatment birds were fed on experimental basal layer diet supplemented with 1, 2 or 4 g hot pepper waste powder (HPWP) per kg diet. The laying performance was determined by recording feed intake, egg weight, daily egg production, and biweekly egg quality. Results showed that HPWP supplementation to layer diet did not have any significant (P>0.05) effects on body weight and feed conversion ratio, while it had significant effects on feed intake (P<0.01), and laying egg weight, average egg weight, total egg yield (P<0.05). A 2 g HPWP supplementation resulted in the highest total egg yield (P<0.05) with quadratic effects on egg shape index (P<0.05) and albumen pH (P<0.01). According to the values in the study, the egg shape index of 2 g HPWP group was circular and; therefore, attractive to consumers. We highly recommend the non-economic value of 2 g/kg supplementation of hot pepper waste powder, especially for egg production. To conclude, HPWP can be used for quail layer diets due to its beneficial effects on egg quality since it is an economic and easy agricultural by-product obtained from red pepper paste industry waste.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000900654&tlng=enalbumen pHby-productegg qualityhot pepperJapanese quail layers. |
| spellingShingle | Gökhan Filik Ayşe Gül Filik Aydın Altop The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layers Ciência Rural albumen pH by-product egg quality hot pepper Japanese quail layers. |
| title | The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layers |
| title_full | The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layers |
| title_fullStr | The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layers |
| title_full_unstemmed | The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layers |
| title_short | The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layers |
| title_sort | effects of dietary hot pepper capsicum annuum waste powder supplementation on egg production traits of japanese quail layers |
| topic | albumen pH by-product egg quality hot pepper Japanese quail layers. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000900654&tlng=en |
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