Effects of Piperine-Containing Diet on Production, Physical Quality, and Sensory Attributes of the Japanese Quail Eggs
Abstract
Poultry farming serves an important role in modern society. As time goes on, there is a need to find other sources of poultry products to suffice the need and demand of poultry products. Japanese quails (Coturnix coturnix japonica) are avian species that can be a source of poultry products. However, few poultry farmers engage in quail farming as this species remains understudied. This study aimed to determine the effects of the application of piperine to the performance of Japanese quails and egg quality traits and sensory attributes of the produced eggs. The study was carried out in Randomized Complete Block Design (RCBD) to study the effects of piperine on the production, feed consumption, and egg quality traits of the Japanese quails while Complete Randomized Design (CRD) was used for sensory evaluation. The results indicated that the highest egg production was observed at 1.00% piperine inclusion with 24 eggs produced per week. Moreover, at 1.50% level, the quails gained the lowest feed conversion ratio (FCR) with an FCR of 1.91. The results revealed that at 1.50% to 2.00% piperine inclusion, egg quality traits were negatively affected with shell thickness of the egg tip observed to be 0.2917 mm, shell thickness of the butt to be 0.2425 mm, and egg shape index of 78.88%. The sensory evaluation indicated that piperine inclusion can affect egg white acceptability of the produced eggs, with 1.5% piperine inclusion having an egg white (color) acceptability of 'like moderately.'
Keywords
Coturnix coturnix japonica
Piperine
Quail Performance
Egg Quality Traits
Sensory Evaluation.
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Introduction
Poultry farming is an important source of revenue generation for both small and large-scale farmers. Chickens are one of the most remarkable and recognized sources of poultry meat and eggs. However, as time goes on, the demand for poultry products also increases. Thus, it is essential to find other sources of poultry products and generate new knowledge with regards to their productivity and egg quality. The Japanese quail (Coturnix coturnix japonica) is another example of a poultry species that can produce poultry eggs. Japanese quails thrive in small cages and are inexpensive to keep. Factors affecting egg productivity of birds include improper nutrition, management mistakes, feed consumption, water intake, climate, parasite infestation, and diseases.
Black pepper (Piper nigrum) is one of the most commonly used spices globally (Meixner, 2019) and belongs to the Piperaceae family and has been used as flavoring for foods. Piperine is a major component of black pepper and is attributed for the pungency of P. nigrum (Park, 2012). Piperine has been recognized as a natural antioxidant and antimicrobial agent (Zarai et al., 2013). Recently, piperine has attracted much attention due to its pharmacological effects, which include antimicrobial, cardioprotective, immunomodulatory, antidiabetic, and antioxidant effects (Haq et al., 2021). These previous studies and observations support the hypothesis that piperine may positively affect laying performance of Japanese quails as well as the quality and sensory attributes of the Japanese quail egg.
Conclusion
The addition of black pepper to the diet of the Japanese quails must be added at certain amounts since excess of black pepper can negatively affect the performance of the Japanese quails and the egg quality traits of the produced eggs. The highest performance was observed at 1.00% piperine inclusion (T2) since it produced the most eggs and its FCR is not as high compared to other treatments. Moreover, at 1.00% piperine inclusion, minimal negative effects were observed on the quail performance and egg quality traits. Furthermore, it must be noted that at varying levels, black pepper has minimal effects on the sensory parameters of the quail eggs. Black pepper and piperine do not have enough food content to affect the sensory parameters of quail eggs.
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