Ginger supplementation in quail as a nutritional alternative in egg production and quality

Abstract

In this study, the behavior of ginger flour ( Zingiber officinale ) was evaluated on the productive parameters during the first stage of laying in quail (Coturnix coturnix japonica), it was carried out in five phases distributed in weeks (phase one, 1 and 2, phase two, 3 and 4, phase three, 5 and 6, phase four 7 and 8 and phase five 9 and 10) of posture. The variables to be studied were: feed consumption (g) feed conversion, mortality, (%), percentage of laying (%), egg quality expressed in (egg weight (g) shell thickness (mm), resistance of shell (kgf), yolk coloration. A completely randomized design with four treatments and six repetitions was used, as well as an analysis of variance and Tukey's test at 5%. The treatments used were: T 1 , T 2 and T 3 T 0 (control), were applied in doses of ginger flour of: 0%, 0.2%, 0.4% and 0.6% respectively. The statistical differences between T 3 and the control group, determined that the flour favors the consumption of food, especially in the final phases of the study, (T 1 , T 2 and T 3 ) compared to the control group. Feed conversion shows significant differences with T 2 in the interme-diate production phases compared to the control. The percentage of laying does not present significant differences, in addition to the quality of the eggs improved notabl e mind. Regarding mortality, there were significant differences especially in T 3 compared to the control since the birds showed resistance to diseases. In relation to profitability, the results of T 3 were superior, with a CRB of 1.19. Concluding that the inclusion of ginger flour improves the productive parameters and the quality of the eggs essential on growth antioxidant and cholesterol status