STUDIES ON PRODUCTION OF VITAMIN E AND SELENIUM ENRICHED JAPANESE QUAIL MEAT
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Authors
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P. Chitra
Assistant Professor, Department of Veterinary and Animal Science, TNAU, Coimbatore.
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S. C. Edwin
Professor and Head, Dept. of Livestock & Production and Management, VC & RI, Tirunelveli
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M. Moorthy
Professor, Department of Poultry Science, VC & RI, Namakkal
Keywords:
Vitamin E, Selenium, Japanese quail meat, Liver, Thigh, BreastAbstract
This study was conducted to assess the alpha- tocopherol form of vitamin E and selenium level in Japanese quail meat. This trial was conducted in 525 Japanese quail birds fed from day- old to five weeks of age. Experimental birds were randomly divided into seven treatment groups viz.T1- Control ; Basal diet (standard Japanese quail ration), T2 - Basal diet with Vitamin E 150mg/kg; T3 - Basal diet with Vitamin E 300 mg/kg; T4- Basal diet with selenium 0.3mg/kg ; T5- Basal diet with selenium 0.6mg/kg; T6 - Basal diet with combination of Vitamin E 150mg/kg and selenium 0.3mg/kg; T7- Basal diet with combination of Vitamin E 300mg/kg and selenium 0.6mg/kg. Dietary supplementation with the combination of Vitamin E 300mg/kg and selenium 0.6mg/kg indicated significantly enriched alpha- tocopherol and selenium level in liver, thigh and breast muscles of Japanese quail meat.
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