The Effect of Fermented Palm Kernel Cake Layer Quail Rations on Production Performance and Eggshell Thickness

Abstract

The purpose of the study was to evaluate how palm kernel cake fermented by Sclerotium rolfsii and supplemented with humic acid affected production performance and egg quality of quails. The animals used in this study were 200-layer quail (Coturnix coturnix japonica) at 14 weeks of age. Fermented palm kernel cake (FPKC) with rationed compositions of 0, 5, 10, 15 and 20% were utilized in the research treatment, which lasted for eight weeks. Also, this study used a randomized design with four replicates in each group. The results showed that feed intake, egg production, feed conversion, egg weight, and eggshell thickness of layer quail were not statistically significant (P>0.05). Conclusively, palm kernel cake fermented with S. rolfsii may be utilized in laying quail feed at a concentration of up to 20%.