INFLUENCE OF LEVELS OF VARIOUS FAT SOURCES ON THE PERFORMANCE AND CARCASS COMPOSITION OF QUAIL BROILERS

Quail chicks reared on same starter diet up to 2 weeks were offered 9 finisher diets (L) from 3 to 5 weeks containing 2 sources of fat (G.N. oil and beef tallow), 2 levels of inclusion (2.5 and 5%) and 2 energy levels (2750 and 2900 Kcal ME/kg) in a factorial design along with one control without fat to determine the effects of various dietary regim ens at 5 weeks of slaughter age in quail broilers. Quails were more ef ficient in utilizing G.N.oil than beef tallow in terms of body weight gain, feed efficiency and energy retention. Dressing yield and abdomin al fat content were not altered by dietary variables. Content and iodi ne number of the carcass fat were significantly higher in the groups w hich received G.N.oil in their diet.