EFFECT OF CASHEW NUT CAKE IN FEED ON THE LAYING PERFORMANCE AND EGG QUALITY OF MEAT QUAILS (COTURNIX JAPONICA, TEMMINCK & SCHLEGEL, 1849)

Fluctuations in the price of raw materials, particularly soya, which is used as the main source of protein, are driving the search for local by-products that could contribute to the sustainability of quail production. This study assessed the effect of incorporating cashew nut cake on laying performance, as well as on the internal and external physical characteristics of meat-type quail eggs. A total of 270 quails, aged 42 days, were randomly allocated to three groups of 30 birds each, with three replicates. Three diets were formulated: a control diet (CD) containing only soya meal as the protein source, and two experimental diets incorporating 25 per cent (D25%) and 50 per cent (D50%) cashew nut cake respectively, as a substitute for soya meal. The experiment lasted seven weeks. The quails on the CD and D25% diets began laying at 48 days, compared with 50 days for those on the D50% diet. At the end of the trial, the laying rates were 53 per cent, 55 per cent and 57.5 per cent for CD, D25% and D50% respectively, with no significant difference (P > 0.05). However, egg weight was significantly lower in the D50% group (P < 0.05). The shape index and Haugh unit remained satisfactory in all three groups. However, the shell index was significantly lower with D50% (12.23 ± 2.04 per cent) than with CD (14.33 ± 1.45 per cent) and D25% (13.20 ± 2.13 per cent). Thus, cashew nut cake can replace soya meal by up to 50 per cent without significantly affecting laying performance or the overall quality of the eggs, apart from their weight and the shell index. A technical and economic analysis would be required to determine the profitability of these diets.