The effect of using acid oil in laying quail diet on egg yolk free fatty acids

In this experiment, the effects of acid fat and free fatty acid degree (0.3%, 15%, 30%) added to quail feed on egg yield , egg weight, feed consumption, feed efficiency, body weight parameters of egg yolk were investigated. For this purpose, a total of 144 Coturnix coturnix japonica genotypes were used in 3 groups, 48 of which were 10 weeks of age. According to the results obtained from the experiment, the acidity (0.3%, 15%, 30%) of the added fatty acid did not have any effect on egg yolk free fatty acid. Egg yolk free fatty acid was determined as 2.56, 2.61 and 2.44 in the groups containing control 15 % and 30% free fatty acid, respectively. When the effect of treatment groups on egg production was examined, the free fatty acid degree of the acid oil added to the feed was increased to 30%, there was a statistically significant decrease in egg yield compared to the control and the free fatty acid degree of 15%. Egg production was 90.34% and 89.94% in the control and 15% groups, respectively, free fatty acid of acid oil increased to 30%, egg production decreased at 88.00%. Similarly, the body weight of quails was significantly increased in the 30% acid fat group added to the diet. However, other performance parameters, such as feed consumption, feed utilization, egg weight were not affected by the degree of free fatty acid added to the diet.