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The Scientific World Journal
Volume 2014 (2014), Article ID 742987, 5 pages
Research Article

Effects of Dietary Inclusion of Lentil Byproduct on Performance and Oxidative Stability of Eggs in Laying Quail

1Department of Poultry Science, Vocational School of Celal Bayar University, Akhisar, 45210 Manisa, Turkey
2Department of Animal Science, Agricultural Faculty of Ege University, Bornova, 35100 Izmir, Turkey

Received 29 May 2014; Accepted 23 July 2014; Published 11 August 2014

Academic Editor: Paula B. Andrade

Copyright © 2014 Metin Çabuk et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


One hundred and sixty-eight 11-week-old laying quails (Coturnix coturnix japonica) were fed one of the following three diets: (1) control: basal diet with no lentil (Lens culinaris L.) byproduct; (2) inclusion of 10% lentil byproduct; (3) inclusion of 20% lentil byproduct. In the recent years, colour sorting machines are used in order to separate red lentils according to their colours. The goal is to select the items which are discoloured, not as ripe as required, or still with hull even after dehulling of lentil seed. During the sorting, a new byproduct called “sorting byproduct” leftover is obtained. The byproduct is cleaner and is of a higher quality than other lentil byproducts. This experiment was conducted to study the effects of the inclusion of different levels of lentil byproduct on laying quail performance. The experimental treatment included 10% or 20% lentil byproduct in the diet, and this was fed to quails aged between 11 and 22 weeks. The inclusion of 10% and 20% levels of lentil byproduct in the diet significantly increased egg production, but feed intake and feed conversion ratio were not significantly affected. Egg weight decreased significantly following the inclusion of 20% lentil byproduct. The inclusion of lentil byproduct in the diet increased the deposition of yellow yolk pigments and decreased malonaldehyde formation in the yolk.