COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS
This study aims to manufacture protein concentrates from the hydrolysates protein ofpoultry feathers and camel hair and comparing the effect of using these protein concentrates onsome productive characteristics. The studied traits included the percentage of egg production,feed consumption, egg weigh...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
College of Veterinary Medicine, University of Basrah, Iraq
2020-06-01
|
| Series: | Basrah Journal of Veterinary Research |
| Subjects: | |
| Online Access: | https://bjvr.uobasrah.edu.iq/article_170608_602240e5360e7896c0112df69da5dec5.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849321575507034112 |
|---|---|
| author | Sabah K. M. Al-hummod Basim S. Mohsen |
| author_facet | Sabah K. M. Al-hummod Basim S. Mohsen |
| author_sort | Sabah K. M. Al-hummod |
| collection | DOAJ |
| description | This study aims to manufacture protein concentrates from the hydrolysates protein ofpoultry feathers and camel hair and comparing the effect of using these protein concentrates onsome productive characteristics. The studied traits included the percentage of egg production,feed consumption, egg weight, egg mass, feed conversion efficiency, and total mortality. As wellas the sensory characteristics of meat (colour, tenderness, juiciness, flavour and generalacceptance). A total of 90 quail females aged 36 weeks were randomly assigned to threetreatments (3 replicates for each treatment). The birds fed the following experimental diets: Thefirst treatment (control diet containing 5% commercial protein concentrates). The secondtreatment (a diet containing hydrolysates protein manufacture from the feather of 5%). The thirdtreatment (a diet containing hydrolysates protein manufacture of camel hair by 5%). The resultsshowed significant differences (P ≤ 0.05) in the percentage of egg production, egg mass, andfeed conversion efficiency. Except for feed consumption, weight of eggs and total mortality rate,the differences were not significant. As for the sensory qualities, the quail meat samples treatedwith the protein concentrates made of feathers and camel hair have a higher degree of flavourcompared to the control treatment. Differences did not appear in the degree of generalacceptance of the meat product of birds in various treatment. It can be concluded that theaddition of protein hydrolysates from poultry feathers and camel hair to the diets of Japanesequail by 5% improve the productive performance of this bird and most meat qualities. |
| format | Article |
| id | doaj-art-a7bac6d53bb34cdeba66fe300083f5df |
| institution | Kabale University |
| issn | 1813-8497 2410-8456 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | College of Veterinary Medicine, University of Basrah, Iraq |
| record_format | Article |
| series | Basrah Journal of Veterinary Research |
| spelling | doaj-art-a7bac6d53bb34cdeba66fe300083f5df2025-08-20T03:49:42ZengCollege of Veterinary Medicine, University of Basrah, IraqBasrah Journal of Veterinary Research1813-84972410-84562020-06-01191566610.23975/bjvetr.2020.170608170608COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICSSabah K. M. Al-hummod0Basim S. Mohsen1Department of Animal Resource,College of Agriculture,University of Basrah,Basrah,IraqDepartment of Animal Resource,College of Agriculture,University of Basrah,Basrah,IraqThis study aims to manufacture protein concentrates from the hydrolysates protein ofpoultry feathers and camel hair and comparing the effect of using these protein concentrates onsome productive characteristics. The studied traits included the percentage of egg production,feed consumption, egg weight, egg mass, feed conversion efficiency, and total mortality. As wellas the sensory characteristics of meat (colour, tenderness, juiciness, flavour and generalacceptance). A total of 90 quail females aged 36 weeks were randomly assigned to threetreatments (3 replicates for each treatment). The birds fed the following experimental diets: Thefirst treatment (control diet containing 5% commercial protein concentrates). The secondtreatment (a diet containing hydrolysates protein manufacture from the feather of 5%). The thirdtreatment (a diet containing hydrolysates protein manufacture of camel hair by 5%). The resultsshowed significant differences (P ≤ 0.05) in the percentage of egg production, egg mass, andfeed conversion efficiency. Except for feed consumption, weight of eggs and total mortality rate,the differences were not significant. As for the sensory qualities, the quail meat samples treatedwith the protein concentrates made of feathers and camel hair have a higher degree of flavourcompared to the control treatment. Differences did not appear in the degree of generalacceptance of the meat product of birds in various treatment. It can be concluded that theaddition of protein hydrolysates from poultry feathers and camel hair to the diets of Japanesequail by 5% improve the productive performance of this bird and most meat qualities.https://bjvr.uobasrah.edu.iq/article_170608_602240e5360e7896c0112df69da5dec5.pdfjapanese quailprotein concentratesproductive characteristicssensory characteristics |
| spellingShingle | Sabah K. M. Al-hummod Basim S. Mohsen COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS Basrah Journal of Veterinary Research japanese quail protein concentrates productive characteristics sensory characteristics |
| title | COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS |
| title_full | COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS |
| title_fullStr | COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS |
| title_full_unstemmed | COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS |
| title_short | COMPARISON OF DIFFERENT TYPES OF PROTEIN CONCENTRATES IN FEMALE JAPANESE QUAIL DIETS AND STUDY THEIR EFFECT ON PRODUCTION AND SENSORY CHARACTERISTICS |
| title_sort | comparison of different types of protein concentrates in female japanese quail diets and study their effect on production and sensory characteristics |
| topic | japanese quail protein concentrates productive characteristics sensory characteristics |
| url | https://bjvr.uobasrah.edu.iq/article_170608_602240e5360e7896c0112df69da5dec5.pdf |
| work_keys_str_mv | AT sabahkmalhummod comparisonofdifferenttypesofproteinconcentratesinfemalejapanesequaildietsandstudytheireffectonproductionandsensorycharacteristics AT basimsmohsen comparisonofdifferenttypesofproteinconcentratesinfemalejapanesequaildietsandstudytheireffectonproductionandsensorycharacteristics |