الفهرس | Only 14 pages are availabe for public view |
Abstract The first experiment was conducted to evaluate the effect of thermal manipulation (TM) during the incubation period and growth phase on physiological performance in Japanese quails. 840 fertilized Japanese quail eggs used randomly distributed on 7 treatments and the control group. Each treatment has 105 fertilized eggs. After hatch, chicks from each Treatment Randomly distributed on 2 rooms throughout the growth period, the environmental temperature of the first room was 39˚c at the first week and the second room with 34˚c at the first week. After growth period the environmental temperature increased to 42˚c for 1 hour to all treatments. In all experimental treatments were kept as possible under similar managerial and hygienic conditions. The results showed that the TM during the incubation period significant effected on embryo weight and embryo status after the first 15 day from incubation period, the higher embryo weight was obtained in control group. Lower treatments was observed in 38.8˚C and 36.8 ˚C for 4 hours a day at the 15th day from incubation period (BC), Some treatments had completed embryos genesis and moved as control (Incub. Temp. 37.8˚C) , B (Incub. Temp. 38.8˚C), AB (Incub. Temp. 37.8˚C and 38.8˚C for 4 hrs.) , BA (Incub. Temp. 38.8˚C and 37.8˚C for 4 hrs.), C (Incub. Temp. 36.8˚C), and some treatments had incompletes embryos genesis and don’t moved as C (Incub. Temp. 36.8˚C), BC (Incub. Temp. 38.8˚C and 36.8˚C for 4 hrs.), AC (Incub. Temp. 37.8˚C and 36.8˚C for 4 hrs.). Incubation period significant affected with TM, the faster treatment was (B) and the lasted was (C). Hatchability% significant affected by TM during incubation period, the higher was (AB) and the lower was CB (Incub. Temp. 36.8˚C and 38.8˚C for 4 hrs.). TM during incubation and growth period significant effected on death percentage, when the v environmental temperature increased to 39˚C, led to a higher death% in (C Treatment) and a lower death% in (BA Treatment). While the environmental temperature was decreased to 34˚c, led to a higher death % in (B Treatment) and a lower death% in (CB Treatment). After growth phase, environmental temperature increased to 42 ˚c, body temperature and respiratory rate were measured before and after increasing the temperature, the higher range of respiratory rate was in C treatment (that was in 34 ˚c during the first month and reduce 1.5˚C during 4 weeks of growth phase) and the lower range was in BC Treatment (that was in 34 ˚c during the first month and reduce 1.5˚C during 4 weeks of growth phase), the higher range of body temperature was in (CB Treatment that was in 34 ˚c during the first month and reduce 1.5˚C during 4 weeks of growth phase) and the lower range of body temperature was in (B Treatment that was in 34 ˚c during the first month and reduce 1.5˚C during 4 weeks of growth phase) The second experiment was conducted to study the effect of addition of garlic powder (GP) on egg yolk cholesterol, serum cholesterol and productive performance of Japanese quails. A total number of 243 Japanese quails (Coturnix coturnix japonica) aged 9 weeks were chosen at random from a large flock. They were housed in cages (20cm×45cm×45cm) and randomly allocated to 3 dietary treatments. Each treatment comprised 3 replicates of 27 quails (9 males and 18 females). Feed and water were provided ad labium, GP used as 0, 1 and 2% in diets of Japanese quails. A photoperiod of 17 h was maintained. The experiment was lasted for 12 weeks. In all experimental treatments were kept as possible under similar managerial and hygienic conditions. Addition of GP significant affected eggs weight and the higher eggs weight was obtained when the experimental diets had 2%, and then 1% GP compared to the control group. There was vi no significant effect of GP on egg number, egg mass and feed intake, but there was significant effect of feed conversion ratio in the first and second month, but no significant effect was obtained in third month. The results showed that some egg qualities significant affected by addition GP to diets as egg yolk index (EYI), egg yolk weight (EYW), egg shell weight (ESW) and egg shell thickness (EST), but egg shell index (ESI) and egg albumen weight (EAW) were not affected. Chemical composition of eggs showed that GP significant affected on fat% which the lower once was obtained when the diets containing 2, 1, 0 % GP. While, not significant effected on moisture%, protein% and ash% were obtained. Serum cholesterol significant affected by addition of GP, the lower cholesterol% was observed when the diet had 2%, 1% GP then the control group. Egg cholesterol significant affected by addition of GP, the lower cholesterol% was obtained when GP decreased up to 2%. Key words: incubation, growth phase, hatchability, GP, chemical composition, serum cholesterol, egg cholesterol and Japanese quails. |