Effect of three different processing techniques of soybean on nutritional and growth performance of Japanese quail (Coturnix japonica)

Abstract

The experiment investigated the effects of various soya bean groups (boiled, fermented, and roasted) on Japanese quail at 3 weeks old. 160 Japanese quail were randomly assigned to four treatments (control, boiling soya beans, fermented soya beans, roasted soya beans) with four duplicates each. The 12-week trial lasted. Data on weekly body weights and feed conversion ratio were analyzed using analysis of variance (ANOVA) and Tukey's honestly significant at 5% probability test. The result shows there are significant differences in weekly weights of Japanese quail at weeks 1(828.12-1083.24g), 2(1026.47-1362.02g), and 3(1325.69-1528.20g) with the highest observed in birds in treatment 2(boiled soya beans). The maximum FCR was in week 1 for all treatments, while the lowest was in treatment 3 for weeks 5 and 9 (0.83; P<0.005). Week 1 to week 12 feed conversion ratio decreases. The birds' feed conversion ratios varied significantly (P<0.05). The quails in treatment 4 (roasted soybeans) had the greatest weekly weight after the trial (1742.34g). Thus, quails in treatment 3 (roasted soybean) had the best development performance than the control, boiled and fermented. So it advised that roasted soybean can be an efficient diet for Japanese quails for maximum performance.