PERFORMANCE OF JAPANESE QUAILS (Coturnix coturnix japonica) FED DIETS CONTAINING DIFFERENT PROTEIN AND ENERGY LEVELS
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ABSTRACT
A study which lasted 70 days was conducted to determine the performance of Japanese quails (Coturnix coturnix japonica) fed diets containing four different protein and four energy levels. Five hundred and seventy six (576) Japanese quail aged two weeks were used for this experiment. Battery cages with 48 different compartments were used. The Japanese quails were randomly distributed into 16 treatments and each treatment was replicated three (3) times and 12 quails per replicate using a 4 x 4 factorial arrangement in a complete randomized design. The Japanese quails were fed on sixteen diets consisting of four levels of energy (2600, 2800, 3000 and 3200 Kcal ME/kg) and four levels of protein (20, 22, 24 and 26 % CP) during growth and laying performance phases. Data on growth performance (weight gain, feed intake and feed conversion ratio), apparent nutrient digestibility, carcass characteristics and egg production and quality were determined. All data collected were subjected to two-way Analysis of Variance (ANOVA); significant means were separated by using Duncan’s Multiple Range Test at (P0.05) effect on Japanese quails neither were their interactions. The digestibility results showed that the dry matter, crude protein, crude fibre, ether extract, ash, and nitrogen free extract digestibility were significantly affected (p0.05) by varying dietary protein and energy levels. However, the external characteristics were influenced (P0.05) on all the growth and egg production performance parameters measured. Birds on high 26 % CP level and low energy of 2600 Kcal ME/kg had better crude fibre, ether extract and ash results. Internal egg interaction results showed that birds on low energy 2600 and 2800 kcal and medium CP levels of 22 and 24 % had better egg length, egg width and egg shape index. Similarly, birds on low protein - low energy (22 % CP & 2800 kcal) had better internal egg yolk weight, yolk height, yolk diameter and yolk index interaction results. It was concluded that for improved nutrient digestibility, low protein 22 % CP with low energy 2600 kcal is recommended. However, for improved external and internal egg characteristics a range of 20 - 22 % CP and 2600 - 2800 kcal energy is recommended.
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