Bledo Flour (Amaranthus Retroflexus) in Diets for Quails in the Posture Stage

EasyChair Preprint 4087

Abstract

The purpose of the research was to evaluate the dietary intake of bledo meal (Amaranthus retroflexus) on the production yield, egg quality and economic behaviour of Japanese quail (Coturnix coturnix japonica). The research was carried out in La Pradera Experimental Farm, San José de Chaltura parish, Imbabura province, using 128 birds of 22 weeks of age. Diets were designed with 22 % of raw protein and 2800 kcal ME/kg. The treatments were 0, 5, 10 and 15% of inclusion of raw meal in the diet; they did not present significant differences (p < 0.05) for the variables: feed consumption, egg weight, shape index, shell thickness, percentage of shell, yolk and albumen; on the other hand, for the variable egg production T2 (10%) reached the highest number of eggs/bird/housed (h/y) (60.56), in the same way it presented the best feed conversion (5.11). As for the yolk color, T3 (15% of bledo flour) presented higher ranges of coloring (10 and 11); likewise in its nutritional composition presented a slight increase in egg protein (13.9%). With the results obtained, it is concluded that 10% of bledo flour (T2) presents better efficiency in egg production and benefit/cost ratio; with 15% of bledo flour (T3) the internal quality of the egg can be improved; therefore it is considered that bledo flour shows good nutritional potential as an alternative ingredient in the feeding of laying quails.

Keyphrases: Bledo, Japanese quail, posture

@booklet{EasyChair:4087,
  author    = {Nancy Paola Imbaquingo Nazate and Miguel Vinicio Aragón Esparza and Ángel Edmundo Satama Tene},
  title     = {Bledo Flour (Amaranthus Retroflexus) in Diets for Quails in the Posture Stage},
  howpublished = {EasyChair Preprint 4087},
  year      = {EasyChair, 2020}}