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Evaluation of the effectiveness of alternative methods for controlling coccidiosis in broiler chickens: a field trial
Abstract Currently, coccidiostats are the primary and standard method of combating coccidiosis in poultry farms. However, consumer organizations still point to the need to phase out all chemotherapeutic substances from animal nutrition to protect human health. The research material consisted of 720 cocks of the Cobb 500 hybrid, which were divided into three groups (C – coccidiostat/control, V – vaccine, and H – herbals). The following parameters were analyzed: body weight (BW), feed conversion ratio (FCR), mortality, foot pad dermatitis (FPD), European Production Efficiency Factor (EPEF), and the number of oocysts per 1g of feces (OPG). On day 42, the BW of the C group was higher compared with the V and H groups. The C group was also characterized by the best FCR and the highest EPEF. In the V group, oocysts were noted in feces from the 14th day of rearing, and the highest oocysts content was observed on the 21st day of life. In the C and H groups, the highest number of oocysts was recorded in the feces on the 28th day. The investigated alternative methods to coccidiostats showed good antiparasitic potential. Therefore, combining a couple of anticoccidiosis methods in preventive programs may be the best solution in broiler chickens production.
Physical and biochemical characteristics of Japanese quail (Coturnix japonica) eggs based on shell color
Abstract Ten percent of the world’s total edible eggs come from Japanese quail. The popularity of quail eggs is attributed to their high yolk content and hypoallergenic properties. This study aimed to analyze the physical characteristics and selected biochemical parameters of Japanese quail eggs based on shell color (dotted - D group, spotted - S group, and hazy - H group). The heaviest and most elongated eggs were found in the group H. The yolk index was significantly higher in dotted eggs, which also exhibited the highest lysozyme content and activity. The thickest shell (p≤0.05) with the lowest elasticity was observed in hazy eggs. However, no differences were found between eggshell colors concerning their breaking strength. The highest Ca content in the shell was found in the spotted group (S), while hazy eggs exhibited the lowest (p≤0.05) Ca and Mg content, despite having the thickest shells. Hazy eggs were also characterized by the highest crude protein content and the smallest proportion of crude fat and ash. The dotted eggs had the highest (p≤0.05) proportions of C16:1 and C18:2 fatty acids and a higher PUFA content (p≤0.05). Nutritionally, the dotted eggs performed best in terms of fatty acid profile and were also characterized by higher Mg, Ca, Cu, Mn, K, and Na content compared to the other groups. In summary, dotted eggs may be more appealing to consumers due to their advantageous physical and biochemical characteristics.