Effect of Different Levels of Vermi-humus Supplementation on Performane, Egg Quality Characteristics, Serum Bbiochemical Parameters, and pPion of Small Intestine Microflora of Laying Quail

Vermi humus refers to the final product of organic material decomposition by earthworms, which contains compounds such as humic substances (humic acids, fulvic acid, and humin). The present study aimed to investigate the effect of vermi_humus supplement on performance, quantitative and qualitative characteristics of eggs, serum biochemical parameters, and microbial population in the small intestine of laying quails.

The experiment was conducted for eight weeks using 160 laying quails in a completely randomized design with eight treatments, four replications, and five female quails per cage. The experimental groups consisted of different levels of vermi humus (0, 0.25, 0.50, 0.75, 1.5, and 2%) and virginiamycin antibiotic (7.0%). During the experiment, all eggs in each cage were collected daily, counted, weighed, and recorded. Feed consumption for each cage was calculated on a weekly basis throughout the entire experimental period. The feed conversion ratio was calculated by dividing the daily feed intake by the average daily egg mass of each quail. Some qualitative egg traits were measured, including shell thickness, shell percentage, shell strength, yolk percentage, albumen height, IQU unit, and yolk oxidation. At the end of the experiment, five birds from each treatment group were randomly selected and slaughtered after weighing using the neck bone displacement method, and one gram of ileum contents was taken for microbiological population analysis.

According to the results, different levels of vermi humus did not have any effect on the performance of egg-laying quails. The effect of vermi humus supplement on the percentage of shell thickness, shell percentage, shell strength, and yolk percentage was not statistically significant. By increasing the level of vermi humus supplement, the height of the albumen and IQU unit decreased. Different levels of vermi humus supplements had no effect on the amount of calcium, total protein, cholesterol, glucose, and albumin in blood serum. The results indicated that the effect of different levels of vermi humus supplement on the microbial population of quail's small intestine was significant. With increasing levels of vermi-humus supplement, the degree of oxidation of fresh and stored quail egg yolks changed linearly and in the second degree.

Conclusion :

In general, the results showed that the consumption of vermi humus as a natural food substance improved the performance and egg weight, and enhanced the quality characteristics of Japanese quail eggs at levels of 0.5% and 1.5%. Furthermore, the consumption of vermi humus at a level of 0.5% led to an improvement in the antioxidant status of the yolk and a decrease in the population of undesirable microorganisms in the small intestine of quails.