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Volume 50, issue 5
Arch. Anim. Breed., 50, 520–530, 2007
https://doi.org/10.5194/aab-50-520-2007
© Author(s) 2007. This work is distributed under
the Creative Commons Attribution 3.0 License.
Arch. Anim. Breed., 50, 520–530, 2007
https://doi.org/10.5194/aab-50-520-2007
© Author(s) 2007. This work is distributed under
the Creative Commons Attribution 3.0 License.

  10 Oct 2007

10 Oct 2007

The effect of feeding with low-protein feed mixes on the growth and slaughter value of young male Pharaoh quails

Z. Tarasewicz1, J. Gardzielewska2, D. Szczerbińska1, M. Ligocki1, M. Jakubowska2, and D. Majewska1 Z. Tarasewicz et al.
  • 1Agricultural University of Szczecin Department of Poultry Breeding, Ul. Dr Judyma 20, 71-466 Szczecin, Poland
  • 2Agricultural University of Szczecin Department of Livestock Products Evaluation, Ul. Dr Judyma 20, 71-466 Szczecin, Poland

Abstract. Experimental material consisted of one-day Pharaoh quail chicks, which were separated into three experimental groups. The birds of group I received a fodder, the nutritive value of which was consistent with recommended feeding standards for growing quails, whereas for those of group II and III the protein level was lowered in all feed mixes appropriated for the whole rearing period. During the experiment, individual body weight, feed consumption, and bird deaths and their health culling were controlled. At the age of 42 days, 11 males of each group, with a body weight similar to the group mean, were slaughtered. In blood samples collected, the level of amylase was assayed, as well as quail slaughter value was calculated and depot fat and extramuscular fat contents were determined. Meat chemical determinations were made (dry matter, protein and fat contents), as well as physicochemical (pH, colour, water binding capacity) and sensory ones (cooked meat and bouillon). Basing on the performed examination, it was found that a lowered level of protein in fodder did not affect quail body weight, slaughter yield, or breast part and leg participation in body weight. Carcass fatness decreased and meat water binding capacity improved. The values of majority of other examined meat qualitative traits were similar to those obtained in control group.

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