FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: Allotted, dietary, randomized, shank, utilize
This experiment was carried out to determine the effect of ginger on the performance and carcass characteristics of Japanese quails. Five diets were formulated in which ginger was included at 0%, 0.5%, 1.0%, 1.5%, and 2.0% designated as treatment 1, 2, 3, 4 and 5, respectively. One hundred and five (105) four-week old Japanese quails were randomly allotted to the five dietary treatments with twenty one birds per treatment. There were three replicates of seven (7) birds each in a completely randomized design (CRD) arrangement. The experiment lasted for a period of four (4) weeks such that grower diet was fed to the birds in the 1st and 2nd week while breeder diet was fed in the 3rd and 4th week of the experiment. Feed intake was affected at the grower and starter phases; however, daily weight gain and feed conversion ratio were similar across the dietary treatments. The weights; carcass, neck, thighs/drumsticks (left and right), shank, rib cage, right and left wings and the dressing percentage were affected by dietary treatments. The weights of both small intestine and large intestine were also affected by the inclusion of ginger in the diets of Japanese Quails. All other parameters were the same between the quails fed diets without ginger and those fed ginger inclusive diets. In conclusion, Japanese quails can utilize ginger in diets up to 2% level of inclusion without adverse effect on performance however, 1.5% could be used for good response on carcass quality, organs and gut characteristics.
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