Study of the effect of replaced fermented corn with oyster mushroom in Japanese quail diets on some productive and physiological characteristics

The study included two experiments. A laboratory experiment in which the oyster mushroom Pleurotusostreatus was used as fermenting agent on yellow corn grain following the 28 days solid state fermentation method. Analysis of the chemical components of yellow corn grains before fermentation showed lower ratio of crude protein (9.57%), raw fat (3.27%) and ash (3.2%) with higher ratio of fiber (3.7%) and carbohydrates (1.788%) compared to the components ratios after fungal fermentation which resulted in 11,78%, 3.81%, 3.18%, 2.4% and 1.765%, respectively. And a field experiment carried out in the poultry barn belongs to the Department of Animal sciences in the Faculty of Agriculture / University of Kufa for the period from 13/11 to 18/12/2017. A 240 of 8 days old Japanese quail chicks were used in this experiment. In order to study the effect fungal fermented yellow corn in the Japanese quail diet, chicks were divided into five experimental treatments where T0 is a standard feed (control treatment), and T1, T2, T3 and T4 are feed contained mushroom fermented yellow corn grain at percentage of 25, 50, 75 or 100% of the ration (v/v).The results of the statistical analysis shweed significant differences in food conversion coefficient, Number of red blood cells, Heomglobin, Blood bath, Glucose,Cholesterol, Uric acid and the absence of significant differences for the White blood cells. Between the transactions used in the experiment.

کلیدواژه ها:

fermented corn ، quail ، oyster mushroom