Effect of Acetic Acid and Date Residues on Some Physiological Characteristics, Productive and Reproductive Parameters of Quail During Summer Season

Abstract

ne hundred and eight 8 wk-old Japanese quail were distributed randomly into six different dietary treatments in a 2 x 3 factorial with three replicates, each containing 6 birds (2 males and 4 females), assigning experimental unit to investigate the effect of vinegar (acetic acid) and date residues (date's by-product) on egg production, fertility and hatchability percentages, some physiological characteristics, blood parameters, hormones, antioxidant indices and immunity parameter. Average temperature ranged between 40°C and 43°C with 50 % relative humidity from 8 to 14 weeks of age. Dietary treatments were date residues levels (0 and 10%) supplemented into diets with three levels of acetic acid (0.0, 0.5 and 1ml /liter water) in drinking water. Results showed that dates residues and vinegar (acetic acid) and interactions between them had significant effect on all the productive performance (egg weight, egg production, egg mass/hen/day, feed conversion as (g feed/g egg)) and improved significantly (P<0.05) fertility and hatchability percentages while decreased significantly (P<0.05) non pipping embryos (%) and embryonic mortality (%). All treatments and interactions between them increased significantly some blood hematological, blood biochemical parameters, antioxidant indices and immunity parameter and hormones of quail, i.e., total protein, albumin, total lipids, HDL, GPX ,GSH, SOD, IgG, progesterone and T3, T4 hormones, but WBCs count in all treatments were slightly increased in number, while serum cholesterol, glucose concentrations, AST and ALT were decreased significantly (P<0.05) birds' in compared with control group. The nutrients digestibility were improved by treatment groups and interactions between them. The counts of total aerobic and anaerobic bacteria and total coliform of chick intestinal were decreased due to add different treatments compared with the control. In conclusion, It may be the application of date residues 10% (in feed) with vinegar (acetic acid) in drinking water (0.5 or 1ml/liter) improved the productive performance such as egg production, fertility, hatchability percentages, some physiological parameters and nutrients digestibility of laying Japanese quail during summer season.

The Antioxidative Impact of Dietary Vinegar and Rocket Salad on the Productivity, Serum Oxidation System, and Duodenal Histology of Chickens

“…Saleh et al [49] declared that there was an antioxidative improvement in the lipids' peroxidation level, total phenolic amounts, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity with the increase in long-chain polyunsaturated fatty acids (n-3) in the thigh meat of chickens fed with 200 mg of α-tocopherol acetate (ester of acetic acid and α-tocopherol) per kg of diet. The same data were obtained by Fouad et al [8], who concluded that there was a protection effect from oxidative damage by adding 0.5 and 1 mL of vinegar/L of drinking water via the presence of escalating levels of antioxidative enzymes (GPX SOD) and glutathione in the serum of quails exposed to high-temperature stress during summer from 8 to 14 weeks. All these observations were confirmed in our research.…”

“…The improvement of productive characteristics of stressed birds in groups fed with a wet diet with vinegar might be related to the influence of acetic acid found in vinegar in lowering the pH, thus limiting pathogenic microorganism growth through shifting the composition of the microbiome [ 7 , 13 ] such as aerobic, anaerobic, and coliform bacteria [ 8 ] in avian gut. The reduction in fecal Escherichia coli and Salmonella spp.…”

“…Probably it may be change to: However, the improvement in serum oxidation parameters in Vi1 and Vi2 might resulted from the acetic acid influence on the increase of digestibility and bioavailability of nutrients that are important in alleviating stress. This is obvious in the positive occurrence of intestinal functions such as the digestion, absorption, and metabolism of nutrients [8,10,11]. Saleh et al [49] declared that there was an antioxidative improvement in the lipids' peroxidation level, total phenolic amounts, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity with the increase in long-chain polyunsaturated fatty acids (n-3) in the thigh meat of chickens fed with 200 mg of α-tocopherol acetate (ester of acetic acid and α-tocopherol) per kg of diet.…”

“…Vinegar is a flavoring condiment and acidifier made by alcoholic fermentation from diverse sugary and starchy materials, and it is widely used for cooking purposes. Acetic acid (CH 3 COOH) is the predominant ingredient in apple cider vinegar, which is characterized by its antimicrobial and anticoccidial activity [ 5 , 6 ] with immune stimulation and its improvement of the productive performance [ 7 ], and egg production and hatchability [ 8 ]. In addition, cider vinegar might contain malic acid and different types of flavonoids involving quercetin, camproforol, anthocyanin, catechins, cyanidin-3-glucoside, and apicotin [ 9 ].…”