Effect of selenium-enriched yeast diet on performance, biochemistry, and selenium concentration in meat and egg contents of laying Japanese quails
| Autor: | Z. Islam, M. Ikram, S. Naz, A. Sultan, K. Khan, I. A. Alhidary, R. Tiwari, R. U. Khan |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Archives Animal Breeding, Vol 67, Pp 493-502 (2024) |
| Druh dokumentu: | article |
| ISSN: | 0003-9438 2363-9822 |
| DOI: | 10.5194/aab-67-493-2024 |
| Popis: | This study was conducted to determine the effect of a selenium (Se)-enriched yeast-based diet on the performance; blood biochemistry; and Se concentration in the eggs, breast muscle, and some internal organs of laying Japanese quails. A total of 320 healthy female quails were randomly selected and assigned to four dietary groups. The dietary treatment groups consisted of a standard basal diet (control) without supplementation of Se-enriched yeast (SY) and other groups in which Se was supplemented at 1.5 mg (SY-1.5), 2.5 mg (SY-2.5), and 3.5 kg−1 (SY-3.5). Results showed that quails in SY-3.5 had high (p<0.05) body weight gain. Egg production was improved in SY-2.5 and SY-3.5 groups compared to in the control. Significantly (p<0.05) higher contents of Se in yolk and albumen were observed in the SY-3.5 group. The Se concentration of the breast muscle was higher (p<0.05) in quails of the SY-3.5 group, whereas the liver, kidney, and heart had a high Se content in the SY-2.5 and SY-3.5 groups. Intestinal histological features were improved (p<0.05) in the SY-3.5 group. Overall, this study suggests that adding SY-3.5 to the diet of quails improved their growth and health, as well as the Se content in eggs and meat. |
| Databáze: | Directory of Open Access Journals |
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