Effect of Essential Fatty Acid Proportion in Feed on Productive and Reproductive Performance of Japanese Quail (Coturnix coturnix japonica)

Abstract

This investigation was carried out to determine the effect of Essential Fatty Acids proportion (EFAs [n-6, n-3]) in feed through the mixture of soy, olive, canola or chia oil on EFA profile in eggs as well as productive and reproductive performance of Japanese quail. We used 120 quail from 7 to 22 weeks of age, in 15 cages in groups of 6 females and 2 males assigned according to the completely randomized design to 3 treatments with 5 replicates. The treatments were n-6:n-3 proportions 10:1 (control), 4:1 and 1:1. FA profile in yolk, feed intake, laying rate, egg weight, fertility, hatchability, and embryonic mortality were measured. In the egg yolk, n-6 content was similar in the proportions (p>0.05), while n-3 content increased (p<0.01) as n-6:n-3 ratio decreased in the feed. Feed consumption per quail was similar between treatments (p>0.05). In 4:1 and 1:1 proportion laying percentage was greater, but egg weight was lower (p<0.01). Fertility and hatchability were similar between proportions n-6, n-3 (p>0.68). Early and total embryonic mortality was lower in 10:1 and 4:1 proportion (p<0.01); while intermediate and late mortality was similar (p>0.30). The results of the experiment indicate that the mixture of soy, olive, canola or chia oil, to obtain n-6:n-3 proportion of 1:1, 4:1 and 10:1 does not modify feed consumption, laying rate, egg weight, fertility, and hatchability; but, 4:1 and 10:1 proportions favor a lower embryonic mortality.

Shark liver and flaxseed oils as alternatives to soybean oil in the lipid quality of Japanese quail eggs

“…The feed provided to the quail can change the physical quality of the eggs such as size, percentage of components and shell strength, in addition to influencing the nutritional quality of the eggs (Bruneel et al, 2013;Secci et al, 2018). According to Xastro-Tamayo et al (2020), among the components of the egg, lipids are the easiest to be altered by manipulating the diet of the quails. The fatty acid composition of the egg, particularly its polyunsaturated fatty acid (PUFA) content [linoleic acid (C18: 2n-6) and α-linolenic acid (C18: 3n-3)] is obtained by birds in feed (Heng et al, 2016;Kaewsutas et al, 2017).…”

“…Quails are native to North Africa, Europe and Asia, belonging to the Fasianidae family and the same family as chickens (Xastro-Tamayo et al ., 2020). Poultry laying grows at an accelerated rate, as one of the segments of animal production that offers the consumers healthy and quality products (Arif et al ., 2022).…”

“…The feed provided to the quail can change the physical quality of the eggs such as size, percentage of components and shell strength, in addition to influencing the nutritional quality of the eggs (Bruneel et al ., 2013; Secci et al ., 2018). According to Xastro-Tamayo et al . (2020), among the components of the egg, lipids are the easiest to be altered by manipulating the diet of the quails.…”

“…This allows the modification of dietary fat by the liver before inclusion in the egg yolk, allowing better control of yolk lipid characteristics by the female. However, this hepatic modification is not complete, allowing the composition of the diet to be reflected in the egg yolk, especially regarding the content of PUFAs (Tolik et al ., 2014; Xastro-Tamayo et al ., 2020).…”