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Vol. 9, Issue 5 (2020)

Effect of using Moringa oleifera leaf meal on quality and sensory parameters of Japanese quail eggs

Author(s):
Ankurjyoti Talukdar, Kula Prasad Kalita, Reema Saikia and Dimpi Choudhury
Abstract:
A 300 numbers of unsexed day-old Japanese quail chicks were randomly divided into 5 dietary treatments with 3 replicates to analyze the effect of feeding diets containing different levels of Moringa oleifera leaf meal on egg quality traits and sensory evaluation of eggs. Dietary treatments were T0 (control) group fed only a basal diet, while the other four groups (T1, T2, T3 and T4) were fed a basal diet supplemented with 0.25, 0.50, 0.75 and 1.00% Moringa oleifera leaf meal (on dry matter basis), respectively for a period of 14 weeks. Results showed that the egg quality traits like egg weight, shape index, albumen index and yolk index did not differ significantly (P>0.05) except yolk colour which showed significantly (P≤0.05) higher value at 1.00% level as compared to the other groups. The various organoleptic parameters of quail egg like colour, flavour, texture, juiciness and overall acceptability did not differ significantly (P>0.05) among the different experimental groups.
Pages: 219-221  |  807 Views  264 Downloads


The Pharma Innovation Journal
How to cite this article:
Ankurjyoti Talukdar, Kula Prasad Kalita, Reema Saikia, Dimpi Choudhury. Effect of using Moringa oleifera leaf meal on quality and sensory parameters of Japanese quail eggs. Pharma Innovation 2020;9(5):219-221.

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