Effect of Using Black Seed, Garlic and Licorice on Carcass Characteristics and Blood Parameters of Japanese Quail

Taleb, Hassan; Ramadan, Gomaa S; Fouad, Ahmed Mohamed; Abdel-Halim, Amal A; Kasem, Hebatallah

doi:10.21608/ejvs.2023.213856.1514

Effect of Using Black Seed, Garlic and Licorice on Carcass Characteristics and Blood Parameters of Japanese Quail

Document Type : Original Article

Authors

¹ 00201143840612 6 october

² Department of animal Production National Research Centre, 12622, Dokki, Giza, Egypt, Agricultural and Biological Research Inst

³ Department of Animal Production, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt

10.21608/ejvs.2023.213856.1514

Abstract

This research study aimed to investigate the impact of dietary supplementation with black cumin , garlic, and licorice on the productive indicators of 600 white quail chicks in Egypt. The experiment was conducted on a private farm from 1-2- 2023, for a period of 34 days. The quail chicks were divided into eight groups, with each group consisting of an average of 75 chicks. Within each group, three replicates were created, comprising 25 quail chicks each. All groups were subjected to identical housing and care conditions throughout the 34-day study period. The control group received the standard farm system diet without any supplements, serving as the baseline group. The remaining seven experimental groups received the basal diet supplemented with different combinations of black cumin, garlic, and licorice in powder form. The supplementation levels were 0.5% for each ingredient individually and in various combinations. The Results Shown: In the study, the eighth group, which received all forage additives (black seed, garlic, and licorice), exhibited a significant (P<0.05) superiority in live weight, leg and breast indicating improved digestion and enhanced bird immunity. Experimental groups showed higher average liver weight, indicating potential benefits for immunity. while the groups using black seed showed weight gain. Significant differences were found in leg and breast weight, although not reaching significance levels. Abdominal fat was significantly reduced in all experimental groups. Moreover, total protein and albumin levels were significantly increased by licorice and garlic, and total cholesterol levels, especially LDL cholesterol, decreased significantly in the eighth group.

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