The use of Enzymes in Meat Quail Diets Containing Sunflower Seed Cake

Abstract

We examined the effects of including sunfl ower cake (SC) associated with an enzyme complex (EC) in the diet of meat quails on nutrient metabolism, performance, carcass characteristics, bone parameters and economic viability. In total, 432 meat quails (7 to 42 days old) were assigned to six treatments in a completely randomised design with 6 replicates with 12 birds each. A 2 × 3 factorial arrangement was adopted (two levels of SC: 10 and 20%; three diet formulation strategies: normal, reduction in the nutrient and energy matrix considering the enzymatic contribution and reduced diet with EC). No interaction effect was observed. The increased levels of SC from 10% to 20% promoted in decrease in the metabolisability coeffi cients of dry matter and gross energy and in the value of AMEn and increased relative weight of gizzard. The addition of EC in diets containing SC allows a better metabolization of nitrogen and energy, equalize to the normal diet. The best breast yield was obtained in the birds fed the reduced diet with EC, in relation to normal diet. The reduced diet and the reduced diet with EC provided the lowest cost of food and the best economic effi ciency index. Up to 20% of the sunfl ower cake can be included in the diet of cut quail, with or without enzyme supplementation. However, the use of the enzyme complex composed of carbohydrases, proteases and phytase can favor the metabolization of nitrogen and energy from the diet containing sunfl ower cake.