The use of purple carrot powder in the diet of laying quails improved some egg quality characteristics, including antioxidant capacity

AbstractThe goal of the current experiment was to investigate the effect of dietary concentrations of purple carrot powder (PCP) on performance, egg production, egg quality, and the antioxidant capacity of the yolk in laying quails. A total of one hundred and fifty 22-week-old Japanese laying quails were allotted to 5 dietary treatments each with 6 replicates of 5 quails. Quails were allocated to five dietary treatments (0, 0.1, 0.2, 0.3, and 0.4%) with PCP addition at an increasing level from 0 to 4000  mg/kg diet respectively, which were fedad-libitum throughout the duration of the experiment. No differences were detected between dietary treatments for any of the performance parameters or egg production. Eggshell weight and eggshell thickness (P <  0.05) were linearly affected by PCP dietary, reaching maximum levels at 0.4% of PCP supplementation, while the percentage of damaged egg and egg-breaking strength remained similar for all experimental groups (P <  0.05). Quails receiving PCP diets showed a yellowness (b*) (P <  0.05) egg yolk color than those fed the control diet, without affecting the rest of the color parameters and egg internal quality. Increasing PCP levels in diets reduced linearly yolk TBARS (P <  0.01) and increased linearly DPPH (P <  0.01). The addition of PCP, a safe and readily available agricultural by-product, as a component of the diet of laying quail was effective without adversely affecting quail production. Mor...
Source: Tropical Animal Health and Production - Category: Veterinary Research Source Type: research