In this study, the performance, egg quality, egg yolk colour and fatty acids profile of quails fed on diets containing different fat sources were determined. During 8 weeks trial, a total of 75, 10-weeks-old laying quails were used. Three diets were formulated to contain soybean oil (SBO), sunflower oil (SFO) and hempseed oil (HSO), respectively. The performance parameters were not significantly influenced by the dietary different oil sources. Eggshell ratio, eggshell thickness, eggshell breaking strength, egg shape index, egg yolk index, albumen index and egg yolk colour values (except a*) were not influenced by the different dietary oil sources. The a* value was significantly affected and the highest a* value was the HSO of group. The different oil sources supplementation to the diets was effective on fatty acid composition of the egg yolk. The highest value in terms of α-linolenic acid, total polyunsaturated fatty acids and total n-3 fatty acids were found in the diet fed group with HSO added. As a result; supplementation of different sources of oil to quail diets without negatively affecting performance and egg quality can be used to change the egg yolk fatty acid composition. Hempseed oil may increase the amount of total polyunsaturated fatty acids and total n-3 fatty acid content of egg yolk.

This study was conducted to investigate the effects of hemp seed oil replaced soybean oil as an energy supply on growth performance parameters, carcass yield, liver weight, breast meat pH, and meat color values in quails. A total of 100 one-day old quail chicks were reared in two treatment groups for 5 weeks. The experimental diets were formulated as to contain 4.4% crude soybean(control) and hemp seed oils. According to the results of the present study, crude hemp seed oil replaced soybean oil in the diet was effective on finishing body weight, feed intake, feed conversion ratio, weight gain and carcass yield. All of these parameters were lower than the soybean oil (control) group. Liver weight, and breast meat color values (L*, a*, and b*) have shown similarities between experimental groups. The breast meat pH value decreased significantly in the hemp seed oil treatment group compared to soybean oil group. Using hemp seed oil instead of soybean oil used in quail diets negatively affects performance parameters (except for feed conversion ratio).

This study was carried out to determine the effects of different levels of Spirulina Platensis(SP)in Japanese quails (Coturnix coturnix japonica) diet on performance, meat color, meat quality, and immune response. A total of 250 1-d old Japanese quails were randomly distributed to five dietary groups with five replicates.. The powder form of SP was used and experimental diets formulated according to inclusion levels as; The negative control group (NC)(Basal diet- 0% SP-no vaccine)),the control group (C) (Basal diet, 0%SP -vaccinated) the SP1 group (basal diet-2.5%SP,vaccinated), the SP2 group (basal diet- 5% SP, vaccinated) and the SP3 group (basal diet- 7.5% SP, vaccinated). During five weeks experiment, growth performance parameters were determined and at the end of the trial a total of 75 quails (15 quails from each group) were slaughtered and antibody titers (ABT) against the Newcastle (ND) vaccine, meat color values, meat quality parameters were detected and some visceral organs were weighted. Results showed that the inclusion of SP to quail diets at the level of 2.5% increased the final live weight (FLW) and total body weight gain (TBWG) significantly (P<0.05) compared the other groups. The highest feed consumption (FC) was detected in the control group and the best feed conversion ratio was found in SP1 group (P0.05), however, the carcass weight was affected by SP in the diet and the highest value found in the SP1 group (P<0.05). Color values of breast meat changed as depend on level of the dietary SP and a* and b* values increased by the addition of 2.5%, SP to diet. Breast meat pH value, cook loss (CL), and water holding capacity (WHC) affected by the SP supplementation and the highest values were determined in the control group (P<0.05). ABT reading against the ND vaccine was similar between all vaccinated groups independently from the level of dietary SP but significantly low in the NC group (P<0.05). In a conclusion, the use of SP in quail diets at the level of 2.5 % may positively influence performance, carcass weight breast meat quality parameters, color values.

This study was performed to assess the effect of different levels of addition (0, 4, and 8%) of dried and ground Black Soldier Fly Larvae (Hermetia illucens L.) to breeder Japanese quail (Coturnix coturnix japonica) diets on performance, egg quality and incubation parameters. In the experiment, 72 breeder Japanese quails (18 males, 54 females) at 8 weeks of age were randomly distributed into 3 treatment groups with 6 replications, each with 3 females and 1 male quail. Treatment groups were fed with diets supplemented with different levels of black soldier fly larvae (BSF) for 8 weeks.Feed intake was significantly higher in the control group than in the other treatment groups, and there were no significant differences between the groups in feed conversion ratio, egg production, egg weight, and egg mass. Similarly, no significant differences were observed among the groups in terms of egg quality parameters such as eggshell thickness, eggyolk index, eggshell breaking strength, and eggshell weight parameters. However, the shape index was significantly higher in the BSF 4% group than the control group. Albumen index was highest in the control group. While there was no significant difference among the groups in terms of egg yolk L* value, as the amount of BSF in the diet increased, there was a significant increase in the a* and b* values. Incubation parameters were not affected by the treatments. According to the results of the experiment, it was concluded that the addition of 4% and 8% BSF to breeder Japanese quail diets can be used at 8% level without any negative effects on performance, egg quality, or incubation parameters.