Comparison Of The Effect Of Using Different Levels Of Local Garlic And Black Seed Powder With The Probiotic In The Diets On The Productive And Quality Traits Of Quail Eggs

Abstract

This study was conducted to show the effect of comparing the use of different levels of local garlic and black seed powder with the probiotic in the ration on the productive and quality traits of quail. The study was conducted on 160 quail females at the age of 38 days. The birds were housed with batteries. They were randomly distributed to 8 feeding treatments, with 5 replicates for each treatment (4 quail females/repeated). The nutritional treatments were as follows: The first treatment: the basic diet without addition (the ration is control), the second treatment: the basic ration with an addition of 1% of the probiotic, the third treatment: the basic ration with an addition of 1% of garlic powder, and the fourth treatment: the basic ration with an addition of 1.5 % of garlic powder and the fifth treatment: the basic diet with an addition of 1% of the black seed and the sixth treatment: the basic diet with the addition of 1.5% of the black seed and the seventh treatment: the basic diet with the addition of 1% of garlic powder and 1.5% of the black seed and the eighth treatment: the bush Basic with the addition of 1.5% of garlic and 1% of black seed powder. The productive of external and internal qualitative traits of eggs were studied during the experimental period. The results of the statistical analysis indicated a significant improvement (P<0.05) in the percentage of egg production, food conversion factor, whiteness index, and the only difference in favor of the T8 treatment. And there was a significant improvement (P<0.05) in the characteristics of egg weight and egg mass in treatments T7 and T8. There was a significant different in the egg shape index for treatment T3, T7 compared to treatment T2, T4, T8. And we notice a significant improvement in the specific weight of egg, thickness of shell, relative weight of egg shell, yolk diameter, the diameter of the white in favor of the T5 treatment. We notice a significant increase of T1, T2 treatment in the height of yolk and height of whiteness. It was found that there was a significant improvement in the yolk index compared with T2 treatment. There was a significant superiority in the weight of the yolk compared with treatment T1, T3, T5. And there was a significant improvement in the relative weight of yolk compared with T1 treatment. It was found that there was a significant superiority compared with treatment T2, T4, T6 in the relative weight of white. And there were no significant differences in feed consumption, surface area, yolk color, and white weight between the treatments. The T8 treatment recorded better results than the other treatments with the traits included in the current experiment. It is concluded from this experiment that it is possible to improve the productive and physiological traits by (adding 1% of black seed powder + 1.5% of garlic powder) to the diets.