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Abstract

This study aimed to investigate the effect of natural and synthetic sources of lycopene on performance, carcass quality and organ morphology of Japanese quail. A total of 420 one-day-old quail chicks were randomly distributed among seven treatments. First treatments were fed a basal diet as a control. Second and third treatments were fed diet supplemented with tomato fruit (Lycopersicon esculentum) powder (TOM) (17 and 34 g.kg-1 equal to 50 and 100 mg.kg-1 lycopene), fourth and fifth treatments were fed diet supplemented with red bell pepper (Capsicum annum L.) fruit powder (RBP) (16.23, 32.46 g.kg-1 equal to 50 and 100 mg.kg-1 lycopene), sixth and seventh treatments were fed diet supplemented with 50 and 100 mg.kg-1 pure lycopene powder (LY), respectively. Results indicated that final body weight and weight gain were improved significantly in comparison to control and T3. Feed efficiency was improved compared to control, T3 and T7. Production and economic efficiency index significantly better than control. A significant elevation (P≤0.05) in relative weight of thigh, small intestine, duodenum, cecum weight and length for T3 treatment, T7 in jejunum and ileum weight, T4 in carcass weight and gizzard, T5 in the liver compared to control. The relative weight of abdominal fat, spleen, bursa and bursa index were decreased (P≤0.05) in supplemented treatments in comparison to control.  In conclusion, natural sources of LY (50 mg.kg-1) either TOM (17 g.kg-1) or RBP (16.23 g.kg-1), could be used to improve performance, production and economical efficiency index, carcass traits and some gut measurements of quails.

Keywords

Tomato Red bell pepper lycopene Performance Carcass quality Quail

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Al-Jrrah, I. A. ., & Abbas, R. J. . (2020). Effect of Natural and Synthetic Sources of Lycopene on Productive Performance, Carcass Quality and viscera relative weights of Japanese Quail Coturnx japonica Temminck & Schlegel, 1849. Basrah Journal of Agricultural Sciences, 33(2), 52–66. https://doi.org/10.37077/25200860.2020.33.2.05
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