EFFECT OF DIETARY GARLIC POWDER ON THE EGG QUALITY TRAITS AND CHOLESTEROL PROFILE OF JAPANESE QUAIL EGGS

Abstract

This experiment was conducted to investigate the effect of garlic powder on the egg quality characteristics and cholesterol level of the quail egg. A total of One hundred and eight (108) eight-week old quail hens were used for the study. The birds were randomly divided into four dietary treatments with 27 birds per treatment and further replicated three times with 9 birds per replicate in a completely randomized design (CRD) experiment. Garlic powder was incorporated into the commercially procured feed at 0, 5, 10, and lig/kg level of inclusion. The birds were fed the diets and provided clean drinking water ad libitum. Other routine management practices were carried out as at when due. The experiment lasted for five weeks (35days). Eggs were picked on daily basis and recorded according to treatments and replicates. At the end of the experiment period, three eggs per replicate were randomly selected for internal and external egg characteristics and lipid profile analysis. The results showed that the external and internal egg characteristics were significantly (P<0.05) affected by the dietary treatments. In the cholesterol profile, Triglyceride and High density lipoprotein were significantly (P<0.05) affected by the dietary treatments whereas, Total cholesterol and Low density lipoprotein were not significantly (P>0.05) influenced among the treatments. Based on the results of this experiment, supplementation of garlic at 15g/kg improved the external egg traits and increased the good cholesterol (HDL) level of the eggs.