The effect of curcumi̇n on egg yi̇eld and egg quali̇ty i̇n quai̇l

High temperatures lead to oxidative stress in poultry. As a result, very important losses compromises to yield and performance. For solves this problem, generally natural and syntetic antioxidants are added to poultry rations. Curcumin a natural antioxidant derived from tumeric (Curcuma longa). This study was conducted to determine the effects of dietary curcumin on the levels of feed intake, egg weight, egg yield, feed conversion ratio, egg quality and egg yolk malondialdehit (MDA) in normally condition and heat stressed quail. A total of 180 five-week-old female Japanese quails (coturnix coturnix japonica) were reared either at 22 0C for 24 h/d (thermoneutral, TN group; TN0, TN200, TN400 groups) or 34 0C for 8 h/d (heat stress, HS group; HS0, HS200, HS400 groups) in 2X3 (temperature x curcumin levels) factorial design. Birds in both environments were randomly fed 1 of 3 diets: basal diet and basal diet added with 200 or 400 mg of curcumin/kg of diet. At the end of the experiment, in the TN0, TN200, TN400, HS0, HS200, HS400 groups average feed intake were found as 30.52, 30.39, 30.57, 26.42, 27.36 and 28.66 g respectivelly; average egg weights were found as 11.30, 11.30, 11.32, 10.60, 10.89 and 11.01respectivelly; feed conversion ratios were found as 3.00, 2.93, 2.89, 3.20, 3.02 ve 2.98 respectivelly; egg yields were found as 90.20, 92.03, 93.44, 78.03, 83.41 ve 87.32% respectivelly. The high temperature was decresed feed intake, egg weight and egg yield (P<0.0001). But the curcumin addition was improved this parameters in HS200 and HS400 groups (P<0.001). Similarly, while the high temperature was decresed feed conversion ratios (P<0.0001), the curcumin addition was improved feed conversion ratio dependent on dose both TN groups and HS groups (P<0.001). Egg weight, shell weight and shell thickness levels were reduced due to high temperature (P<0.001), but the curcumin supplementation was not effected significantly this parameters in TN groups (P>0.05). White index levels were increased dependent on curcumin dose in both groups; yellow index, haugh unit and egg specific gravity levels were found similarly (P<0.05). At the end of the experiment, in the TN0, TN200, TN400, HS0, HS200, HS400 groups egg yolk MDA levels were found as 1.12, 1.11, 1.10, 2.39, 2.09 ve 1.93μg/g respectivelly. While the serum MDA levels were increased due to the high temperature (P<0.0001), decreased due to dependent on curcumin dose (P<0.05). In conclusion, curcumin supplementation reduced oxidative stres, improved feed intake and feed conversion ratio and increased egg quality in heat-stressed quails. Key Words: Quail, curcumin, performance, egg quality, MDA