Egg Laying Performance And Egg Quality Parameters Of Japanese Quails (Coturnix Coturnix Japonica) Fed Diets Containing Raw And Parboiled Rice Husk Meals.

Abstract

A total number of 324 Japanese quails were used to determine the egg laying performance and egg quality characteristics of laying quails when fed diets containing varying levels of raw and parboiled rice husk meals. The experiment consisted of nine (9) treatments, with three (3) replicates per treatment, and with each treatment containing twelve (12) birds. The treatments consisted of ten isonitrogenous and isocaloric diets thus: R0, R3, R6, R9, R12 and P0, P3, P6, P9 and P12 respectively. R0 and P0 were the same in composition and served as the controls for both the raw and parboiled rice husks. Control diet had 0 % raw and 0 % parboiled rice husks inclusion levels, whereas treatments R3, R6, R9 and R12 had raw rice husk, while treatments P3, P6, P9 and P12 had parboiled rice husk. Each of the raw and parboiled rice husk treatments contained 3 %, 6 %, 9 % and 12 % rice husks inclusion levels respectively. The experimental design model adopted was based on a 2 x 5 factorial arrangement, and the hens were fed the experimental diets for nine weeks. Results showed that parboiling improved the nutritional profile of rice husk, by increasing its crude protein content (from 10 to 11 %), ash content (from 18 to 20 %), and reducing its crude fibre content (from 44.67 to 38.67 %). Birds fed the PRH diets had significantly (P<0.05) higher HDP than those fed RRH at week 3 and week 5. Also, by Week 5, quails on a diet with 6 % inclusion level of rice husk produced eggs at significantly (P<0.05) higher rates (74.35 %) than those on other levels, though comparable to those on the control diet (70.52 %). Hence, PRH should be incorporated into the diets of laying Japanese quails at the dietary level of 6 % for optimum hen day production