Abstract

This study aims to determine the effect of using carrot flour on the production and physical quality of quail eggs. The study was designed using a completely randomized design (CRD) with 5 treatments and 5 replications, where each experimental unit was placed 3 quails aged 10 weeks, so that the number of experimental animals used was 75 quails aged 10 weeks with a body weight of 130-140 g /tail. The treatments observed were R0 (Control ration without the use of carrot flour), R1 (99% control ration + 1% carrot flour), R2 (98% control ration + 2% carrot flour, R3 (97% 0 control diet + 3% carrot flour) and R4 (96 control diet + 4% carrot flour) l. The variables observed to determine production performance were ration consumption, total egg production, ration conversion and daily production percentage (HDP), while the variables observed to determine the physical quality of eggs were weight egg, eggshell percentage, egg white (albumin) percentage, yolk percentage (yolk) and egg yolk color score.The results showed that the use of 1-4% carrot flour had a very significant effect (P<0.01) on ration consumption , daily egg production (HDP), total egg production, ration conversion, egg weight and yolk color score, but had no significant effect (P>0.05) on the percentage of albumin, egg yolk and eggshell. 4% as a source of natural β-carotein in the ration can increase egg production, egg weight, ration efficiency and egg yolk color score, but does not affect the percentage of each egg component,