Effects of varying dietary microalgae levels on performance, egg quality, fertility, and blood biochemical parameters of laying Japanese quails (Coturnix coturnix Japonica).

This experiment was carried out to investigate the nutritional value of Spirulina and Dunaliella (SD) combination levels (0, 0.5, 1.0, 1.5, and 2.0 g/kg) that affected the laying Japanese quail's efficiency, egg quality, fertility, and blood biological indicators. A total of 150 adult Japanese quails, aged 8 wk, were divided into 5 treatments at random, each consisting of 30 quails. There were 5 duplicates for every treatment, with 2 male and 4 female quails in each. Comparing the addition of various concentrations of a mixture of SD to the control treatment, the results showed no substantial rise in egg production, egg weight, or egg mass. When compared to the control group, final body weight (FBW) was improved with SD supplementation. The quails in control consumed more feed intake (FI) (p < 0.05), and they were different from the groups who got SD therapy in that they had a regular feed conversion ratio (FCR). The percentages of hatchability and fertility increased when SD was added to quail meals at up to 1.00 g/kg. When compared to the control quail, the quail supplemented with SD levels showed a non-significant rise in albumin%, yolk%, Haugh unit, and unit surface shell weight (USSW), as well as an increase in eggshell percentage and a drop in egg shape index (p < 0.05). Renal and hepatic enzyme functioning improved when SD was added to the diets. Additionally, lipid profile indicators were reduced by SD supplementation (except low-density lipoprotein-LDL). Moreover, compared to the control, incorporating SD led to a nonsignificant rise in immunoglobulin concentrations (IgG and IgM). In conclusion, adding SD to the diet can improve body weight, lipid profile, immunological response, and liver and kidney functions in Japanese quail.

Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh.

BACKGROUND: Herbs and spices are natural ingredients that have been widely used not just as food flavouring but also for their health attributes. The antioxidant, antimicrobial and anticancer components present in them enhance the health and medical status of human beings. The present study aims to produce Labneh fortified with cardamom and bay leaf powder to enhance the quality and shelf life. METHODS: Cardamom or bay leaf powder were added separately at the ratios of 0.25, 0.50, 0.75 and 1% (w/w) to Labneh and the treatments were compared with a control without cardamom or bay leaf powder during storage (at 5 ±1°C for 40 days). RESULTS: The total solids, fat, ash, carbohydrate and fiber contents were insignificantly higher in Labneh containing cardamom or bay leaf powder than control. The titratable acidity of Labneh gradually increased, whereas the pH values decreased by increasing the concentration of cardamom or bay leaf powder during the storage period. No significant differences were found in any textural parameters between Labneh containing condiments and control, except for that containing 1% cardamom or bay leaf powder, which exhibited higher hardness during the storage period. Minerals, antioxidants activity (RSA%), total phenolic (TPC) and total flavonoids content (TFC) increased with the increase of the added percentage of cardamom or bay leaf powder compared to control. Due to the stimulatory effect of cardamom and bay leaves on Lactic acid bacteria (LAB), the viability of the total bacterial count (TBC) gradually increased as the level of those condiments increased. The control became moldy after 10 days of cold storage while Labneh containing condiments remained unspoiled with yeasts and moulds for up to 30 days of cold storage. Sensory evaluation indicated that 1% addition of cardamom and 0.75% of bay leaf powder to Labneh improved quality and extends the shelf life of Labneh up to 30 days at 5 ±1°C. CONCLUSIONS: Labneh supplemented with cardamom or bay leaf powder can be considered as a novel product with acceptable quality and extended shelf life.