Effect of Adding Broccoli Leaves (Brassica oleracea L.) Extract to Drinking Water on Eggs Production and Intestinal Microflora of Japanese Quail Coturnix japonica Temmink & Schlegel, 1849

Abstract

This study was carried out to determine the effects of adding broccoli leaves extract to drinking water on eggs production and intestinal microflora (total bacteria, lactobacilli and Escherichia coli) of breeder Japanese quails. One hundred and thirty-two 45 days-old of Japanese quails (males and females) were randomly distributed into four groups. Each group has three replicates. The groups were included: The first group was kept without any addition as the control. The extraction of broccoli leaves as 100, 200 and 300 mg. l-.1 were added to bird's drinking water of the second, third and fourth groups respectively. The results showed a significant improvement in eggs production (HD %), accumulative eggs per 30 days and eggs mass in the third and fourth groups compared to the other groups. While, no significant differences were shown in the feed consumption, feed conversion ratio and eggs weight among groups. Caecal and duodenum E. coli showed a significant decrease in third and fourth groups compared to the others. However, duodenum lactobacilli increased significantly in the fourth group compared to other groups. It was also showed no significant differences in the total duodenum bacteria among studied groups. While, the total caecal bacteria decrease significantly in the third group compared to other groups. Based on the presented results can be concluded that alcoholic extract of broccoli leaves at levels 200 and 300 mg. l-1 could enhance productive characteristics (eggs production HD %, accumulative eggs per 30 days and eggs mass). On the other hand, it increased duodenum lactobacilli and decreased caecal and duodenal E. coli population of breeder Japanese quails.

Evaluation of In Ovo Cinnamon, Ginger or Anise Extract Injection on Broiler Hatching Performance

“…In recent years, the use of medicinal plants and their derivatives in combination with feeding practices has been adopted as an alternative to antibiotics due to the multiple beneficial effects on productivity, immunity, gut development and disease resistance in poultry nutrition (Pathak et al, 2016;Oke et al, 2017;Oke, 2018;Al-Ashoor and Al-Salhie, 2020;Al-Mosawy and Al-Salhie, 2021). A large number of studies have reported that phytobiotics have antimicrobial, anti-inflammatory and transcription modulation potential (Liu, 2004;Kikusato, 2021), have beneficial effects such as inhibiting and reducing pathogenic bacteria (Alcicek et al, 2004;Alshelmani et al, 2021) and can be used as a nonantibiotic growth promoter by virtue of their effects on reducing the inflammatory process, improving gastrointestinal function, increasing growth and production performance and modulating the immune system (Saeed et al, 2020;Kairalla et al, 2022aKairalla et al, , 2022b.…”

Effect of Adding Different Levels of Silver -Curcumin Nanoparticles on Some Productive Traits, Blood Parameters and Antioxidant Status of Broiler Chickens

“…Plant extracts are used as feed additives, but It is advantageous because it increases digestibility, benefits performance, health, and immune response, and has no negative effects on the health of animals. (Oluwafemi et al, 2020;Al-Ashoor & Al-Salhie, 2020;Mahjar & Al-Salhie, 2022). Curcumin, a polyphenolic compound and one of the natural compounds extracted from turmeric roots, is the plant extract.…”

The effects of In Ovo Injection of Garlic (Allium sativum L.) Extract on Hatchability, Liver Enzymes and Antioxidant status of Broiler Chickens

“…In ovo injection of nutrients can provide poultry producers a new way to improve hatchability and the weight of newly hatched chicks (Ohta et al, 2001). Many researchers have pointed out the importance of medicinal herbs and its extracts in stimulating growth and production and its work as antioxidants (Oke et al, 2017;Oke, 2018;Al-Ashoor & Al-Salhie, 2020;Al-Mosawy & Al-Salhie, 2021). Garlic contains a variety of antioxidants, including flavonoids and sulfur-containing compounds (Leonarduzzi et al, 2002).…”