Kirkuk University Journal for Agricultural Sciences (KUJAS)

Study the effect of adding hydrogenated vegetable fat and various sources of vegetable oils in the quail diet on some of the production performance and chemical of the quail bird.

https://doi.org/10.58928/ku17.08504
Volume 8, Issue 5
Autumn 2017
Page 34-45
Kirkuk University Journal for Agricultural Sciences (KUJAS)

Authors

Mariya Mustafa Abdullah
Mohammed Sabah Baha Al- Deen
Abstract
The aim of this study is to compare the adding different hydrogenated vegetable fat and various sources of vegetable oils to the dite of the quails on the production performance and some of chemical characteristics such as live body weight, body weight gain, feed consumption , feed conversion ratio, peroxide value(PV), thiobarbutric acid (TBA) and free fatty acid (FFA). Distributed randomly 280 japanase quail un sexed (10 days old) to 7 treatments each treatment have 5 replicate 8 birds per replicate .Bird dietary treatment T1 ( Control without add oil) , T2( 4% hydrogenated vegetable fat) ,T3(4% olive oil) , T4(4% Argan oil) , T5(4% almond oil) , T6(4% flax oil) and T7 (4% sunflower oil). The results showed that there was significant differences (P≤0.05) among the treatment of the body weight , body weight gain, feed consumption , feed conversion ratio, peroxide value and thiobarbutric acid, While no significant differences between treatment in the free fatty acids .

Keywords

Japanese quail
vegetable oils
oxidation
production qualities
quail meat

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