Validating Egg Component Proportions in Quail Receiving Methionine Supplementation

Abstract

Essential amino acid methionine is a methyl donor which involved in protein and fat metabolism; thus, it holds an important role in the synthesis of albumen and egg yolk precursors. This research aimed to observe the effect of methionine on the weight of egg and its components and to prove if egg weight (EW) could be used to predict the albumen weight (AW) and yolk weight (YW). In total, 225 quails were allotted into three treatments and five replicates each with fifteen individuals. The treatments were basal diet (T0), basal diet with methionine supplementationat 0.6 (T1) and 1.2 g/kg (T2). ANOVA was conducted to test the effect of treatments. Simple linear regressions were built to predict AW and YW based on EW. Cross validation procedure was applied to test the predictability of the models. Quails in T2 and T1 produced heavier eggs (9.29±0.52 and 9.04±0.76 g) compared to T0 (8.77±0.55 g). The AW follow similar trends which were 5.37±0.38, 5.53±0.54, 5.75±0.44 g for T2, T1 and T0, respectively. The YW slightly differ where T1 had higher weight (2.64±0.30 g) followed by T2 (2.62±0.27 g) and T0 (2.50±0.32 g). Pearson’s correlation between EW and AW were between 69-87%whereas for EW and YW were between 61-71%. Simple linear regression predicting AW and YW from EW had accuracies between 94.3-96.2% and92.7-94.3%, respectively. Thus, methionine supplementation had significant effect on egg and egg components weights. Linear regression can be utilized to predict AW and YW based on EW with high accuracy.

Effect of asam kandis (Garcinia cowa Roxb) extract in drinking water on egg quality of Japanese quail (Coturnix coturnix japonica)

“…Yolk color, albumen percentage, eggshell percentage, and Haugh unit value were not affected by treatments and it was in agreement to the findings by Rahman et al (2008), Yusuf et al ( 2015, Alrahawi (2019), and Youssef et al (2013) respectively. Yolk color and albumen weight percentage were not affected by treatments because the yolk color and albumen weight may be more affected by carotenoid content in the diet (Bovšková et al, 2014) and protein consumption especially methionine (Fouad et al, 2016;Ratriyanto et al, 2019).…”