Poor is due to its taste, delicious and unique

Poor nutritional status like other developing
countries is prominent in Pakistan due to lack of adequate protein and energy
in the food or might be due to insufficient accessibility of food. For good
health, vigor and productivity of people a well-balanced diet is vital.
Proteins play a significant role in the formation of balanced diet for human
consumption .(Maqbool et al., 2005)

One way of enhancing protein supply
is to expand poultry production along with increasing production of other micro
livestock such as Japanese quail (Coturnix coturnix japonica) having low
maintenance cost, short generation intervals, early sexual maturity and better
resistance to  diseases. Quail attains
160-170g market weight at the age of four weeks (Abbas et al., 2015). Quails can be used for meat
production within a short period (4-5weeks) and matures at an early age of 6
weeks so that female birds are usually in full production by about 8 weeks (Jatoi et al.,
2013).

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demand of quail meat is due to its taste, delicious and unique meat
characteristics. Quail farming is easy as compared to other poultry classes
because requirement of space and feed is low and it is highly resistant to
disease as compared to broilers. Quail is a wild bird so it can bear
temperature variations (Priti and Satish, 2014).

Quail
diets are mainly composed of cereals, their by-products and vegetable protein
based sources. Many feed ingredients have indigestible portion which not only
inhibit feed utilization but also adversely affect the performance of birds  Poultry scientists have used various
techniques to enhance diet efficiency like supplementation of additives of
natural or synthetic origin in a compound diet to improve weight gain, diet
efficiency and to decrease mortality rate in poultry. Some additives are
necessary for biological functions of animals while other exert positive effect
on health and performance of the animals such as growth promoters. These
additives include antibiotics, prebiotics, probiotics, synbiotics and enzymes (Upadhayay and Vishwa, 2014).

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