Using different levels of powder basil seed and leaves of the wild chicory in the quail diet cost feed of egg production and the sensory evaluation of egg

Abstract EN

A total 300 female quail 60 days old were used to investigate the effect of varying dietary levels of powder basil seed and leaves of wild chicory on the feed cost of egg production and sensory traits of egg .

the birds were randomly divided in to 12 groups treatments of 25 birds each (5 birds) for each replicate (cage).

the dietary treatments were , 1: basal diet(free of additions) .

2:basal diet contained 0.50% of basil seed powder , 3:basal diet contained 1.00% of basil seed powder , 4:basil diet contained 1.50% of basil seed powder , 5:basal diet contained 0.50% wild chicory leaves powder , 6:basal diet contained 1.00% of wild chicory leaves powder , 7:basil seeds powder plus 0.50% of wild chicory leaves powder , 8:basal diet contained 0.50% of basil seeds powder plus 1.00% of wild chicory leaves powder , 9: basal diet contained 1.00% of basil seeds powder plus 0.50% of wild chicory leaves powder ,10: basal diet contained 1.00% of basil seeds powder plus 1.00% pf wild chicory leaves powder ,11: basal diet contained 1.50% of wild seeds powder plus 0.50% of wild chicory leaves powder and 12: basal diet contained 1.50% of basil seeds powder plus 1.00% of wild chicory leaves powder results showed significant differences among (p<0.05) for the average of egg mass (8.59 , 8.15 , 8.48 , 8.53 , 8.57 , 9.33 , 8.12 ,7.92 , 8.30 , 8.43 , 7.17 and 9.09 gms .egg/bird /day) and for average of feed con version ratio (3.33 , 3.54 , 3.3 , 3.11 , 3.25 , 2.94 , 3.58 , 3.07 , 3.20 , 3.19 , 3.27 and 2.99 gms feed per gram of egg) respectively among the treatments ,on other hand the lowest cost of feed per one unit of egg produced was for the fourth treatment (1.219 , 1.310 , 1.253 ,1.169 , 1.592 , 1.802 ,1.764, 1.894 , 1.560 ,1.977 , 1.638 and 1.865 dollars feed cost per one kilo grames of egg produced ).

there were no significant differences among egg treatments for the sensory traits.