EFFECT OF DIETS CONTAINING RAW AND PROCESSED PIGEON PEA SEED MEAL ON EGG QUALITY CHARACTERISTICS OF LAYING QUAILS (Coturnix coturnix Japonica)

Abstract

Three hundred and sixty (360), six week old Japanese quail hens (Coturnix coturnix japonica) were used to evaluate the effect of processed pigeon pea (Cajanus cajan) seed meal (PPSM) on egg quality characteristics in a randomized design feeding trial. The processing methods are soaking (for 24, 48 and 72 hours), fermentation for 72 hours, boiling for 60 minutes and roasting for 30 minutes. The birds were divided into eight groups of 45 each replicated three times. The birds were raised in cages measuring 75cm x 75cm x 60cm. Eight experimental diets were formulated containing processed PPSM at 30% of diet representing T1 (Control), T2 (raw PPSM), T3 (Soaked PPSM for 24 hours), T4 (Soaked PPSM for 48 hours), T5 (Soaked PPSM for 72 hours), T6 (Soaked PPSM for 24 hours and Fermented for 72 hours), T7 (Boiling for 60 minutes) and T8 (Roasted PPSM for 30 minutes) respectively. The diets were fed to the birds from 7 to 26 weeks of age. Feed and water were provided ad libitum. The results showed that processed PPSM had no significant (P>0.05) effect on egg weight, egg height, egg diameter, egg shape index, egg shell thickness as well as albumen height, albumen diameter, albumen weight, yolk diameter, yolk weight, yolk index and haugh unit across the dietary treatments. It was concluded that processed PPSM had no significant (P>0.05) effect on the egg quality characteristics of laying quails.