Staff Members - Benha University
Carcass Characteristics and Meat Chemical Composition of Japanese Quails Fed Diet Supplemented With Dietary Enzyme
International Journal of Applied Poultry Research • 2012
Publication Information
Authors
Kamelia M. Zahran, Nasser E. khedr, Tahia E. Ahmed, FathyA. Esmaeil and Ahmed E. Shehab
Keywords
Japanese quails; carcass characteristics; dietary enzyme
Journal
International Journal of Applied Poultry Research
Publisher
Not Available
Volume
1
Issue
2
Pages
43-46
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
To evaluate the effects of dietary enzyme supplementation on carcass characteristics and chemical composition of
meat of Japanese quails, a total of two hundred forty healthy Japanese quails of mixed sexes were arranged into four
dietary treatments. The first group of chick was considered as control group and fed the basal diet without
supplementation of dietary enzyme. Second group was fed basal diet supplemented with 0.5g Kemzyme plus dry®/kg
diet. Third group was fed basal diet supplemented with 0.1g phytase/kg diet. Fourth group was fed basal diet
supplemented with Kemzyme® plus phytase. Carcass characteristics in term of dressing percentage, breast yield
percentage, gizzard, spleen, liver and heart weight percentages of carcass weight were not affected significantly by
dietary enzyme supplementation, but addition of enzyme increase significantly (P
meat of Japanese quails, a total of two hundred forty healthy Japanese quails of mixed sexes were arranged into four
dietary treatments. The first group of chick was considered as control group and fed the basal diet without
supplementation of dietary enzyme. Second group was fed basal diet supplemented with 0.5g Kemzyme plus dry®/kg
diet. Third group was fed basal diet supplemented with 0.1g phytase/kg diet. Fourth group was fed basal diet
supplemented with Kemzyme® plus phytase. Carcass characteristics in term of dressing percentage, breast yield
percentage, gizzard, spleen, liver and heart weight percentages of carcass weight were not affected significantly by
dietary enzyme supplementation, but addition of enzyme increase significantly (P