The Effect of Fermentation of Oyster Mushrooms on Millet Grain of Healthy Japanese Quail Diets on Some Productive and Physiological Traits Ameer Ola H. Abdul1,*, Jameel Yasser J.2, Ali Mahdi A.2 1Al-Zahrawi University College, University of Karbala 2Faculty of Veterinary Medicine, University of Karbala *Corresponding Author: Ola H. Abdul Ameer, Al-Zahrawi University College Email: Ola.a@yahoo.com
Online published on 13 November, 2019. Abstract The study was included two experiments. The first experiment is a laboratory stage of oyster mushroom pleurotus ostreatus was cultured on millet seeds. The analysis of the chemical components of the fermented millet grains showed an increase in the ratio of %CP, %fat and %Ash. While a ratio of fiber and carbohydrates were decreased. This experiment was carried out in the poultry farm of the Department of Animal Production/Faculty of Agriculture/University of Kufa for the period from 13/11 to 25/12/2017. A 240 unsexed Japanese quail chicks were used; them raised in cages and subjected to the experiment treatments from age of 7 days to age of 42 days. Chicks were divided into five experimental treatments to is standard feed (control treatment). While T1, T2, T3 and T4 are feed contained mushroom fermented millet at percentage of 25, 50, 75 and 100%. The results showed that the addition of fermented millet of P. ostreatus to the diet significantly or morally improved the percentage of percentage dissolution and internal organs consumed and the relative weight of the main and secondary carcass characteristics of all the treatments compared with the control treatment. Top Keywords Japanese quail, oyster mushrooms, millet. Top |