Effects of carob ( Ceratonia siliqua ) pod byproduct on quail performance, egg characteristics, fatty acids, and cholesterol levels

Abstract

-This study was carried out to determine the effects of a carob (Ceratonia siliqua) byproduct (CB) supplement in diets for laying Japanese quail (Coturnix coturnix japonica) on performance and egg internal-external quality traits, fatty acid profile, and cholesterol content. A total of 225 female quail at 12 weeks of age were distributed into five treatment groups with three replications (15 birds in each replication). The following treatments were tested: 0% (control, no CB supplementation); 3% CB; 5% CB; 10% CB; and 15% CB in the diets. Feed and water were provided ad libitum to quail. The lighting program was 16 h light and 8 h dark. The experiment lasted 60 days. Treatments had no significant effects on final weight, feed intake, feed conversion ratio, egg production, and mortality. The external egg quality characteristics, shape index, shell weight, shell thickness, albumen index, yolk index, yolk weight, yolk fat, yolk color, yolk cholesterol, stearic acid, oleic acid, and heptadecanoic acid concentrations were not significantly influenced by CB supplementation to quail diets. Haugh unit, egg yolk total saturated fatty acids, total mono or polyunsaturated fatty acids, linoleic acid, gamma linolenic acid, palmitic, and palmitoleic acid contents were significantly influenced by the treatments. Carob byproduct can be used up to 15% in laying quail diets without any negative effects on performance, mortality, or internal egg quality traits.

Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality

“…Along with fats, carobs can be successfully used at a 20% level in chicken rations in those areas where there is a shortage of cereals. Our results are in agreement with the reports of Yıldırım and Kaya (2011) , Sahle et al (1992) , Calislar and Kaplan (2017) , in which ground carob supplement in broiler (5–20%), geese (up to 200 g/kg), and quail (3–15%) diets did not affect significantly growth performance. According to Calislar and Kaplan (2017) despite the presence of tannins in carob powder, which can reduce feed intake and body weight, the sweet taste of the carob powder supplement may result in higher feed intake.…”

“…The crude protein content in our study was higher than that reported by Calislar and Kaplan (2017) (4%) and by Kyriacou et al (2021) for Italian carobs (4.21 ± 0.22%). However, a similar protein level was reported by Vekiari et al (2012) for Greek select genotypes (6.4 ± 0.18%) and by Youssef et al (2013) for Egyptian genotype (6.34%).…”

“…Numerous studies reported that the extracts of carob exhibit an antioxidant, antidiarrheal, antibacterial, antifungal, anti-inflammatory, antidiabetic activities, and also hepatoprotective and antiproliferative effects ( Custodio et al, 2011 ; Kotrotsios et al, 2012 ; Lakkab et al, 2018 ; Ben Ayache et al, 2020 ). Carob and carob byproducts have been studied previously as a local alternative feed and to prevent and treat diarrhea and as anthelmintic in geese ( Sahle et al, 1992 ), broiler chicken ( Ortiz et al, 2004 ), fish ( Fadel et al, 2017 ), quail ( Calislar and Kaplan, 2017 ) and sheep ( Saratsi et al, 2020 ) diets. It is however, ignored, the extent to which the incorporation of carob pulp powder to broiler diets could have an impact on carcass traits, intestinal microbiota, meat quality, and sensory features.…”

Effect of partial replacement of soybean and corn with raw or processed chickpea

“…However, by week 19 it was elevated (P <0.05) for the groups that were fed raw chickpeas compared with the control and heat-treated groups (Table 7). This result supports those of Calislar & Kaplan (2017) and Cimrin et al (2019). The chickpeas used in the present study contained 0.07% gamma-linolenic acid.…”

“…In the yolks of eggs from birds fed raw chickpeas, the microwave treatment reduced their stearic acid content at the 19th week (P <0.05), whereas this effect was not detected at week 13. Feeding raw chickpeas might have produced a slightly lower stearic acid content of the egg yolks, and processing them, particularly with microwaves, may have increased it slightly, which is consistent with the results of Calislar and Kaplan (2017). The amount of palmitoleic acid in the egg yolk of the control and treatment groups at week 13 was between 2.71% and 2.14% and was not significantly different (Table 6).…”