An experiment was conducted to determine the effect of feeding products fermented by Neurospora crassa on quail performances and egg quality. 200 quail layers were randomly allocated into 20 pens. This experiment was arranged in a completely randomized design (CRD) with four dietary treatments: 0%, 3%, 6%, 9% and 12% product fermented by Neurospora crassa in the diets and four replications. Variable measured were feed comsumption, egg production, feed conversion, egg cholesterol and egg yolk colour. Data were analized by CRD and Duncan Multiple Range Test (DMRT). Results of the experiment indicated that feed comsumption, egg production, feed conversion were not affected (P>0.05) but egg cholesterol and egg yolk colour were affected (P<0.01) by using product fermented in the diets for quails. Results of Duncant Multiple Range Test indicated that egg cholesterol in E treatment (used 12% products fermented) was the lowest than other treatment, but the highest on egg yolk colour. The conclusion of the experiment that up to 12% products fermented by Neurospora crassa can be used in the diet of quail and can increase the quality of quail egg (egg low cholesterol).

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Feed is a major component affecting net return from the poultry enterprise. Various strategies like feed supplements and additives are being used to ensure more net return and to minimize expenditure on feed [1]. Phytobiotic are plant derived feed additives [2] with biologically active substances and antimicrobial properties [3]. Moringa oleifera is the best known of 14 species of Moringa tree (family Moringaceae). It is a fast-growing, drought-resistant tree native to sub-Himalayan tracts of northern India, Pakistan, Bangladesh and Afghanistan. It is now growing worldwide in the tropics and subtropics [4]. Moringa oleifera leaves contains very high antioxidants and anti-inflammatory compounds [5].