PERFORMANCE AND ORGANOLEPTIC PROPERTIES OF JAPANESE QUAIL FED ON VARYING DIETARY ENERGY LEVEL

This study evaluates the Performance and Organoleptic Properties of Japanese Quail (Coturnix coturnix japonica) Fed on Varying Dietary Energy Levels, aiming to determine the optimal energy density for maximum productivity and consumer acceptability. Dietary energy is a pivotal factor in poultry nutrition, as it governs feed intake and significantly influences carcass composition. In this experiment, a total of [Insert Number] day-old Japanese quails were randomly assigned to different dietary treatments with Metabolizable Energy (ME) levels ranging from 2700 kcal/kg to 3100 kcal/kg, while maintaining a constant crude protein level. The performance parameters measured included average daily feed intake (ADFI), body weight gain (BWG), and feed conversion ratio (FCR). Organoleptic evaluation was conducted using a semi-trained sensory panel to assess the meat based on color, tenderness, juiciness, flavor, and overall palatability. Results indicated that quails fed the higher energy diets (3000–3100 kcal/kg) exhibited significantly lower feed intake but superior body weight gain and FCR compared to those on low-energy diets. From a sensory perspective, meat from high-energy groups was rated significantly higher for tenderness and juiciness, likely due to increased intramuscular fat deposition. However, excessively high energy levels led to increased abdominal fat, which may be undesirable for health-conscious consumers. The study concludes that a dietary energy level of [Insert Optimal Level, e.g., 2900 kcal/kg] provides the best balance between biological growth performance and the organoleptic quality of the meat. Keywords: Japanese Quail, Dietary Energy, Growth Performance, Organoleptic Properties, Feed Conversion Ratio, Meat Quality.