EGG QUALITY INDICES OF JAPANESE QUAILS FED PALM KERNEL CAKE

T. K. Ojediran; R. B. Ganiyu; O. C. Olagoke; A. O. Akinwumi; T. B. Olayeni; V. O. Durojaye; I. A. Emiola

doi:10.51791/njap.vi.5038

Authors

T. K. Ojediran Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria
R. B. Ganiyu Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria
O. C. Olagoke Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria
A. O. Akinwumi Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria
T. B. Olayeni Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria
V. O. Durojaye Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria
I. A. Emiola Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria

DOI:

https://doi.org/10.51791/njap.vi.5038

Keywords:

external, internal, Japanese quail, palm kernel, Egg qualities

Abstract

Egg quality parameters were examined using two hundred uniform nine-week-old laying Japanese quails fed palm kernel cake. The quails were allotted into 5 sets of forty birds in four replicates in a six week trial. Palm kernel cake was used in the diets at 0%, 10%, 20%, 30% and 40%. The outcome in this study revealed that the shell percentage, yolk-albumen weight, albumen weight, yolk height, color and yolk index were significantly different (p<0.05). Conclusively, laying Japanese quails could tolerate up to 40% palm kernel cake without deleterious impact on the shell percentage, albumen weight and yolk index, however, the yolk colour becomes lighter with increased palm kernel cake inclusion.