The effect of fermentation of oyster mushrooms on millet grain of Japanese quail diets on some productive traits

Abstract

The study included two experiments .The first experiment,is A laporatory stage of oyster mushroom pleurotus ostreatus was cultured on millet seeds.The analysis of the chemical components of the fermented millet grains showed an increase in the ratio of %CP, %fat and %Ash. while a ratio of fiber and carbohydrates were decreesed.This experiment was carried out in the poultry farm of the department of Animal sciences /Faculity of Agriculture /University of Kufa for the period from 13/11 to 25/12/2017.A 240 unsexed Japanese quail chicks were used,them raised in cages and subjected to the experiment treatments from age of 7 days to age of 42 days.Chicks were divided into five experimental treatments to is standard feed (control treatment). While T1, T2, T3 and T4 are feed contained mushroom fermented millet at percentage of 25,50,75 and 100%. The study aimed to investigate the effect adding millet seed fermented whith the oyster mushroom p. ostreatus on physiological and productive performance of Japanese quail .The results showed that the addition of fermented millet of P. ostreatus to the diet significantly or morally improved the percentage of percentage dissolution and internal organs consumed and the relative weight of the main and secondary carcass characteristics of all the treatments compared with the control treatment.