The study aims to determine the impact of dietary crude protein levels on the hematological parameters of Japanese quail from growth to ovipositor. To this end, five feeds with different crude protein levels (18, 20, 22, 24 and 26%) were supplied to 700 quails of three weeks of age. These were subdivided into six batches, including three batches of females and three batches of males for each feed group. After subjecting the quails to diets containing the different protein levels, four samples were taken at the fourth, fifth, sixth and seventh week of age. The samples taken were analyzed using an SYSMEX XN 350 automated hematological analyzer. The results of this investigation indicated that non-significant differences (P > 0.05) were observed in hematological parameters in both female and male quails. This study showed that dietary crude protein levels had no impact on the health status of Japanese quails. Keywords: Japanese quails, Crude protein, Hematological parameters.
The study was carried at the ISMOREL farm of Adiaké in Côte d’Ivoire to determine the effect of feed’s grain size (the granulometry) on haematological parameters of Japanese quail according to the age. Fourteen (14) days old quails were distributed in metallic cages into 5 sub-groups of 5 quails each, according to the type and the food granulometry. From 2 types of food (grower diet and layer diet), 5 different food types by their granulometry were developed. LD 100, LD 50 and LD 75 were developed for the layer diet, then GD 100 and GD 50 for the grower diet. Twenty-five quails on the whole were used in this study. Blood samples were taken on the 10, 28, 42 and 56th day of age in order to perform blood count of each animal. The results showed a significant impact (p < 0.05) of the feed granulometry on the white blood cells parameters. At weeks 4 and 6, a very highly significant increase (p < 0.001) in white blood cells as a whole was observed. The best value for this parameter was obtained in the LD 50 sub-group. At week 8, the best value was obtained in LD 100 for this same parameter. However, despite variations observed in the red blood cells, no influence of food granulometry on these parameters was noted.
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