This study aimed to determine the effect of Bifidobacterium sp. and Guazuma ulmifolia leaf extract on Japanese quail egg production, including egg mass, haugh unit (HU), and egg yolk colour. A total of 96 quails were in the early stages of production, which were randomized into four treatments and six replications. The treatments were (T0) without Bifidobacterium sp. and G. ulmifolia leaf extract, (T1) 0.2% Bifidobacterium sp., (T2) 0.2% G. ulmifolia leaf extract, and (T3) 0.2% Bifidobacterium sp. + 0.2% G. ulmifolia leaf extract. Egg mass data was collected in the third and fourth week of the treatment period, while the HU data and egg yolk colour were carried out on the last week of the treatment period. The treatment groups showed significant differences in egg mass. Groups T2 and T3 showed significant differences in egg yolk colour. The combination of feed additives can increase the value of HU but not significantly (p>0.05). In conclusion, the combination of 0.2% Bifidobacterium sp. and 0.2% G. ulmifolia leaf extract in drinking water can produce the highest egg quality.

The purpose of this study was to determine the effect of adding the concentration of turmeric flour and fish oil to the quail formula feed. This research is an experimental study using the factorial method. This experiment used 96 quail (Cortunix cortunix japonica), which were randomized into 6 treatments with 4 replications. Quails were divided into 6 groups and treated with different concentrations of turmeric flour and fish oil in each feed formula. The effects of different formula feeds were observed on changes in egg production and organoleptic changes. Egg production data were taken every day from week 3 to week 4 during the treatment period. The data taken is called Quail Day Production (QDP%). The organoleptic data of eggs were taken at the 3rd week of treatment and the preference test was carried out by 40 panelists on the aroma, taste and level of preference of quail eggs after being boiled. The addition of 0.3% turmeric flour significantly affected egg production but its combination with fish oil did not affect egg production. The combination of the concentration of turmeric flour and fish oil does not change the aroma of the eggs, but changes the taste of the eggs.