Effect of dietary inclusions of Moringa oleifera leaf meal on the quality attributes of Japanese quail meat and eggs

The study was aimed to investigate the response of different levels of Moringa oleifera leaf meal on the quality attributes of Japanese quail meat and eggs. The study comprised of 300 day-old Japanese quail chicks reared up to 6 weeks for study on the quality attributes of broiler Japanese quail meat, and 360 adult Japanese quails reared from 7-22 weeks for study on the quality attributes of layer Japanese quail meat and eggs. The birds were allocated arbitrarily and uniformly in five different treatments: T0 (Control), T0.5, T1, T1.5, and T2 based on 0, 0.5, 1, 1.5, and 2% inclusion levels of M. oleifera leaf meal, respectively. The study revealed improvements in the quality attributes of meat and eggs, claiming meat to be of good quality, and eggs to be slightly desirable to desirable in M. oleifera leaf meal based treatments. The best level of M. oleifera leaf meal inclusion in the diet was 1% in the study. A 1% level of inclusion of M. oleifera leaf meal can be recommended in the diets of broiler and layer Japanese quails for enhancement in quality and consumer acceptance of meat and eggs.