Effect of Dietary inclusion of Holy Basil (Ocimum sanctum Linn) and curry Leaves (Murraya koenigii L), either Singly or in Combination on Performance, Egg Quality and Egg Cholesterol in Laying Quails

Author: Chongtham Sonia*, Praveen K. Tyagi, M. Norjit Singh, Blessa Sailo and Chongtham Tania

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Abstract

An experiment was carried out for six weeks using eight weeks old one hundred eighty white feathered laying quails (Coturnixcoturnix japonica) to study their production performance, egg quality and egg yolk cholesterol content in ICAR CARI, Izatnagar. The experiment was conducted following 2 x 3 factorial CRD wherein two herbs (holy basil and curry leaves) were fed to laying quails each at three dietary levels (0, 1 and 3%) of holy basil and curry leaves of 0, 2.5 and 5% in combination. All the laying quails were distributed randomly into nine dietary treatment groups (T1 to T9) on the basis of similar egg production and body weight. Each treatment has five replications containing four birds/replication. A standard corn-soya meal based basal diet to meet NRC (1994) standard for laying quails was formulated. From the basal diet as maintained above, nine experimental diets (designated as T1 through T9) were formulated by adding desired levels of Holy basil (HB) leave powder and Curry l

Keywords

Holy basil, egg quality, egg yolk cholesterol, Curry leaves, Japanese quail, performance

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