Effect of Combined Supplementation of Black Cumin, Turmeric, and Vitamin E on Growth Performance and Meat Quality of Japanese Quails

Abstract

The use of herbal products as natural antibiotics (phytobiotics) to enhance livestock performance is considered a safer alternative due to their low toxicity, lack of residues, cost-effectiveness, and capacity to improve livestock performance. An experiment was conducted to evaluate the effect of the combined supplementation of black cumin, turmeric, and vitamin E on the growth performance of Japanese quails. A total of 225 chicks were allocated into three experimental groups, each comprising 75 chicks, following a completely randomized design. Each group was subdivided into three replicates, with 25 chicks in each. The treatment groups were labeled as T0 (no supplementation), T1 (1 percent mixture of black cumin and turmeric at a 1:1 ratio plus 100 mg of vitamin E) per kg of feed, and T2 (2 percent mixture of black cumin and turmeric powder at a 1:1 ratio plus 200 mg of vitamin E) per kg of feed. There were no significant differences in average daily feed intake among the groups. However, the mean weekly body weight was significantly greater (P<0.01) in the treatment groups. Similarly, the average daily gain showed a significant difference during the initial period, but it was statistically non-significant among the treatment groups throughout the entire experimental period. The feed conversion ratio exhibited a significant improvement (P<0.01) in the T1 and T2 groups during the initial phase compared to the T0 group, although no significant effects were noted thereafter. Furthermore, there were no significant differences in carcass parameters across all treatment groups. The mean scores for sensory evaluation concerning color, flavor, texture, and juiciness were significantly elevated in the T2 group relative to T1 and T0. It is concluded that the addition of a 2 percent mixture of black cumin and turmeric at a 1:1 ratio, along with 200 mg of vitamin E per kg of feed, enhanced both growth performance and sensory characteristics of quail meat.