Effect of Microbes on the Organoleptic Characteristics of Japanese Seattle Quail Eggs
One hundred twenty Japanese Seattle quails were subjected to a feeding experiment with different levels of microbes (NBM) in the diet to evaluate the effects of its varying concentration on Japanese Seattle Quail production in terms of organoleptic evaluation following the Completely Randomized Design (CRD). The quails were randomly distributed to four treatments with three replications. Treatments used were as follows: T1 (control): 0 percent NBM in the diet, T2: 0.2 percent NBM, T3: 0.3 percent, and T4: 0.4 percent NBM.
Different levels of effective microbes (NBM) in the diet of quails significantly affected yolk and albumen color and appearance, texture, taste and flavour, and general acceptability. The eggs from quails fed with diets containing different levels of effective microbes were rated acceptable by the panel of evaluators.
Keywords: Newly Blended Microbes (NBM), feed additive, organoleptic characteristics, treatment
