Chaya Leaf Infusion (Cnidoscolus aconitifolius) as a Phytogenic for Productivity and Egg Quality of Japanese Quail (Coturnix coturnix japonica) ۱۷-۲۰ Weeks Old

Chaya (Cnidoscolus aconitifolius) from family Euphorbiaceae is a plant has leaves similar to papaya leaves but with dark green leaf color. This plant contains phytochemical compounds such as alkaloid, flavonoid, triterpenoids, glycoside, and tannin that can function as antibacterial, antioxidant, and anti-inflammatory. Chaya leaf infusion are processed into infusion before given to the quails through drinking water, this method is used to obtain the phytochemical compounds contained in chaya leaves. This study aimed to evaluate chaya leaf infusion (Cnidoscolus aconitifolius) as a phytogenic source on the productivity and egg quality of japanese laying quail (Coturnix coturnix japonica) aged ۱۷-۲۰ weeks. Chaya leaf infusion is given through drinking water and is expected to increase the productivity and quality of quail egg. The variables observed consisted of productivity (water intake, feed intake, egg weigh, QDP, egg mass, FCR, mortality) and egg quality (yolk, albumen, shell weight and percentage, egg index, yolk index, albumen index, shell thickness, yolk color, and haugh unit). This study was analyzed using the T test with ۲ treatments and ۴ replications: T۰ = drinking water without any additives and T۱ = drinking water with a concentration ۱۰% of chaya leaf infusion. The results showed that chaya leaf infusion had a significant effect (P≤۰.۰۵) on quail day production, egg mass, albumen index, and yolk color. Besides that, supplementation chaya leaf infusion significantly reduces (P<۰.۰۵) feed convertion ratio. So that the use of ۱۰% chaya leaf infusion in drinking water by giving it ۲ times a week can increase the productivity and egg quality of laying quail (Coturnix coturnix japonica) ۱۷-۲۰ weeks old.

Keywords:

Chaya Infusion , Egg quality , Phytogenic , Production , quail egg