Effect of dietary essential amino acids profile with or without fish meal on meat production in Japanese quail

The experiment was conducted involving 928 day-old Japanese quails, divided into 24 groups. Eight diets with four levels of EAA viz. 90, 100, 110 and 120% of NRC (1994); each with or without fish meal (FM) were formulated following 4 (EAA levels) × 2 (protein type) factorial design. Each diet was offered to 3 replicated groups of quails from 0–5 wk of age. After 5 wk, 10 quails were randomly sacrificed from each treatment to study carcass traits and meat composition. Live weight increased linearly (P<0.01) with the increase in EAA levels in the diets. Live weight was higher (P<0.05) in quails received all vegetable protein diets. The performance index was significantly (P<0.01) inferior at 90% EAA level. The differences between groups for eviscerated carcass yield and total meat yield were significant (P<0.05) due to the amino acid levels (P<0.01) and the interaction of AA levels and protein type (P<0.05). Higher protein contents in meat samples were observed at higher EAA levels (110 or 120%) especially with the FM in diet. The feed cost per unit of gain or meat production differed significantly with amino acids level. The feed cost for gain and meat production increased linearly with the increased level of EAA. The beneficial responses in live weight, performance index, meat yield and economic return from 0–5 weeks of age could be achieved with diets containing protein 23.3% at 2900 kcal ME/kg feed with lysine 1.30% on dry weight basis and other essential amino acids balanced in proportion to lysine as specified by NRC (1994).