USE OF DRY GARLIC POWDER (ALLIUM SATIVUM) IN YOUNG MEAT QUAILS FEEDING

The effect of enriching the diets of young quails in the direction of meat productivity with dry garlic powder in different concentrations was studied. For this purpose, four groups of one-day-old quails of the Pharaoh breed were formed, each consisting of 100 birds. The experiment lasted 35 days and was divided into two periods (1–21 days and 22–35 days). During the experiment, quails were kept in single-tier cage batteries and fed a complete feed mixture that met the recommended standards according to the age of the quails. The diet differed only in the content of garlic powder. In particular, young birds of group І (control) received only a complete feed, while 0.3% dry garlic powder was added to the diet of quails of group ІІ, group ІІІ – 0.6% and group ІV – 0.9%. It was found that the introduction of dry garlic powder into the diet of young meat quails at a concentration of 0.6% provides higher growth rate by 1.1% (p < 0.05) and live weight by 5.4% (p < 0.001) without reducing the survival of the population. The quality of quail meat has also improved, namely increased in pre-slaughter live weight by 5.1% (p < 0.05), the weight of unguilted, semi-gutted and gutted carcasses by 5.4–5.8% (p < 0.05), as well as the weight of pectoral muscles by 5.0% (p < 0.05), leg muscles by 5.1% (p < 0.001), skin by 9.3% (p < 0.05), internal fat by 20.0% (p < 0.001) and liver by 0.4 g or 7.1% (p < 0.05), with an increase in the yield of edible parts by 3.1% (p < 0.05) and a decrease in bone density by 3.1% (p < 0.05). Correlation analysis confirmed that increasing the concentration of garlic powder in the quail diet is associated with improving their meat productivity and slaughter qualities. Therefore, the most effective concentration of introducing dry garlic powder into the diet of young meat quails is 0.6%.