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Vol. 11, Special Issue 7 (2022)

Effect of dietary supplementation of giloy herb and ascorbic acid along with different bedding materials on fortnight feed consumption and feed conversion ratio of Japanese quail

Author(s):
Narender Kumar Poonia, Garima Choudhary, Vijay Kumar, Tara Bothra and Arun Kumar Jhirwal
Abstract:
The present experiment was conducted on four hundred thirty two (432) seven day-old Japanese quail chicks for a period of 24 weeks to investigates the effects of supplementation (giloy, ascorbic acid and combination of both) along with different bedding materials (sand, saw dust and wheat straw) on body weight and body weight gain of Japanese quails (Coturnix coturnix japonica). Birds were randomly and uniformly distributed in total 12 treatment groups comprising of 36 birds in each group and each group further divided into two replicates comprising 18 birds in each replicate. Highly significant (P<0.01) effect of incorporation of supplements and different bedding material was found on feed consumption And Feed conversion ratio. The interaction effect of bedding material and supplementation was non-significant on feed consumption and significant for Feed conversion ratio. Minimum and best feed conversion ratio was observed in the group supplemented with combination of giloy and ascorbic acid along with sand bedding material. The highest Fortnight feed consumption of Japanese quail was found in sand bedding material group supplemented with combination. The present studies show that combination of dietary supplements giloy and vitamin C along with sand bedding material significantly improves feed consumption ratio.
Pages: 709-713  |  299 Views  90 Downloads
How to cite this article:
Narender Kumar Poonia, Garima Choudhary, Vijay Kumar, Tara Bothra and Arun Kumar Jhirwal. Effect of dietary supplementation of giloy herb and ascorbic acid along with different bedding materials on fortnight feed consumption and feed conversion ratio of Japanese quail. The Pharma Innovation Journal. 2022; 11(7S): 709-713.

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