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The effect of Bulgarian product Vemoherb-T (dry extract of Tribulus terrestris) on some characteristics of the reproductive capacity of Guinea fowl (Numida meleagris) was studied. A trial was conducted with 30 Pearl-gray Guinea fowls, at the age of 32 weeks, divided in two groups, 12 female and 3 male each. The birds from the two groups were fed the same mixture. The experimental group received the tested product once daily in a dose 10 mg/kg body weight for 12 weeks. The laying intensity, egg morphology and fertility, the weight of testes and ovaries were controlled. It was found a higher laying intensity (P<0.05), similarly higher egg weight (P<0.001), yolk weight (P<0.01), left testes weight (P<0.05) and egg fertility in the experimental group. No significant differences about egg white weight and yolk color between the both groups were found.

BACKGROUND Eggs are important foods in the daily diet of humans and have great biological activity and a high digestibility. Egg yolk is a good source of biologically active substances such as fatty acids, phospholipids, sterols and tocopherols. The eggs of seven chicken genotypes were analyzed for their chemical composition, and a detailed study of the lipids in egg yolk was conducted. RESULTS Energy composition of the egg yolk and egg albumen was 29.06–30.51 MJ kg−1 and 19.77–20.93 MJ kg−1 respectively. Regarding their chemical composition: water ranged from 471.7 to 515.4 g kg−1 and 878.3–885.9 g kg−1; fat content in dry matter ranged from 607 to 647 g kg−1 and 6.7–11.6 g kg−1; protein varied from 302 to 331.7 g kg−1 and 823.6–892.5 g kg−1; ash ranged from 33.7 to 37.7 g kg−1 and 63.8–74.0 g kg−1; and nitrogen‐free extracts ranged from 12.7 to 36.5 g kg−1 and 35.0–96.2 g kg−1. The sterols and phospholipids in the yolk lipids were 16–26 g kg−1 and 59–127 g kg−1. The main fatty acids in the lipids were oleic (39.1–47.3%) and palmitic (26.0–35.5%) acids. Cholesterol in the yolk lipids ranged from 15.9 to 25.9 g kg−1. Phosphatidylcholine (389–573 g kg−1), phosphatidylethanolamine (219–355 g kg−1) and phosphatidylinositol (112–284 g kg−1) were the main phospholipids. The content of saturated fatty acids in the phospholipids was significantly higher than that in triacylglycerols. CONCLUSION Small variations in the chemical composition of eggs from seven different genotypes were observed. Significant differences in the fatty acid compositions of the main classes of phospholipids and the triacylglycerol fraction were established. © 2019 Society of Chemical Industry

At 35 days of age, meat quality analysis was done as well as proximate analysis of breast and thigh muscles of 72 male quails from heavy Pharaoh line. Lightness values (L*) depended both on the time of post mortem analysis and of topographic site – lateral or medial muscle surface of the pectoral muscle. The L* value of lateral M. pectoralis superficialis (MPS) was higher. Redness and yellowness of meat increased proportionally to post mortem ageing, with peak values on the 24th post mortem hour. The chroma was more expressed on the medial MPS surface. With regard to determination of a common index of meat colour based on CIE L*a*b* coordinates, we propose the calculation of Meat Colour Index (MCI) according to the formula: MCI = (L* - C*). The meat of Japanese quails had high protein and low fat content. Gross energy of breast meat was within 5.03 - 6.13 MJ*kg-1, and that of thigh meat between 4.90 and 5.75 MJ*kg-1. The processing mode of carcasses by removing the skin made quail meat an exceptionally dietetic product with fat content < 3%.

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