The effect on performance, meat quality and intestinal microbiology of supplementation of hot pepper waste to japanese quail (Coturnix coturnix Japonica) diet

This study was conducted to determine the effect of the supplementation of hot pepper waste of Japanese quail on performance, meat quality and intestinal microbiology. The study was carried out at Poultry Unit, Animal Science Department, Agriculture Faculty, Kırşehir Ahi Evran University. Working groups; 0 mg/kg hot pepper waste (HPW), 100 mg/kg HPW, 200 mg/kg HPW and 400 mg/kg HPW supplemented with standard diet. Each replication of each group includes ten chicks. A total of 160 daily chicks were used for in vivo animal experiment and lasted for 42 days. At the end of the study, the performance parameters, physical and chemical properties of quail meat, intestinal microbiology and some blood parameters were determined. As a result, it was determined that quails increased their feed intake, live weight gain and feed conversion ratio. The supplementation of hot pepper waste delayed the deterioration period of quail meat and also increased the antioxidant ability to bind free radicals. It has been found that the supplementation of hot pepper waste increased the number of lactic acid bacteria in the microflora of the small intestine.