الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The first experiment was conducted to evaluate the
effect of thermal manipulation (TM) during the incubation period
and growth phase on physiological performance in Japanese
quails. 840 fertilized Japanese quail eggs used randomly
distributed on 7 treatments and the control group. Each treatment
has 105 fertilized eggs. After hatch, chicks from each Treatment
Randomly distributed on 2 rooms throughout the growth period,
the environmental temperature of the first room was 39˚c at the
first week and the second room with 34˚c at the first week. After
growth period the environmental temperature increased to 42˚c
for 1 hour to all treatments. In all experimental treatments were
kept as possible under similar managerial and hygienic
conditions.
The results showed that the TM during the incubation
period significant effected on embryo weight and embryo status
after the first 15 day from incubation period, the higher embryo
weight was obtained in control group. Lower treatments was
observed in 38.8˚C and 36.8 ˚C for 4 hours a day at the 15th day
from incubation period (BC), Some treatments had completed
embryos genesis and moved as control (Incub. Temp. 37.8˚C) , B
(Incub. Temp. 38.8˚C), AB (Incub. Temp. 37.8˚C and 38.8˚C for
4 hrs.) , BA (Incub. Temp. 38.8˚C and 37.8˚C for 4 hrs.), C
(Incub. Temp. 36.8˚C), and some treatments had incompletes
embryos genesis and don’t moved as C (Incub. Temp. 36.8˚C),
BC (Incub. Temp. 38.8˚C and 36.8˚C for 4 hrs.), AC (Incub.
Temp. 37.8˚C and 36.8˚C for 4 hrs.). Incubation period significant
affected with TM, the faster treatment was (B) and the lasted was
(C). Hatchability% significant affected by TM during incubation
period, the higher was (AB) and the lower was CB (Incub. Temp.
36.8˚C and 38.8˚C for 4 hrs.). TM during incubation and growth
period significant effected on death percentage, when the
v
environmental temperature increased to 39˚C, led to a higher
death% in (C Treatment) and a lower death% in (BA Treatment).
While the environmental temperature was decreased to 34˚c, led
to a higher death % in (B Treatment) and a lower death% in (CB
Treatment). After growth phase, environmental temperature
increased to 42 ˚c, body temperature and respiratory rate were
measured before and after increasing the temperature, the higher
range of respiratory rate was in C treatment (that was in 34 ˚c
during the first month and reduce 1.5˚C during 4 weeks of growth
phase) and the lower range was in BC Treatment (that was in 34
˚c during the first month and reduce 1.5˚C during 4 weeks of
growth phase), the higher range of body temperature was in (CB
Treatment that was in 34 ˚c during the first month and reduce
1.5˚C during 4 weeks of growth phase) and the lower range of
body temperature was in (B Treatment that was in 34 ˚c during
the first month and reduce 1.5˚C during 4 weeks of growth phase)
The second experiment was conducted to study the effect
of addition of garlic powder (GP) on egg yolk cholesterol, serum
cholesterol and productive performance of Japanese quails. A
total number of 243 Japanese quails (Coturnix coturnix japonica)
aged 9 weeks were chosen at random from a large flock. They
were housed in cages (20cm×45cm×45cm) and randomly
allocated to 3 dietary treatments. Each treatment comprised 3
replicates of 27 quails (9 males and 18 females). Feed and water
were provided ad labium, GP used as 0, 1 and 2% in diets of
Japanese quails. A photoperiod of 17 h was maintained. The
experiment was lasted for 12 weeks. In all experimental
treatments were kept as possible under similar managerial and
hygienic conditions.
Addition of GP significant affected eggs weight and the
higher eggs weight was obtained when the experimental diets had
2%, and then 1% GP compared to the control group. There was
vi
no significant effect of GP on egg number, egg mass and feed
intake, but there was significant effect of feed conversion ratio in
the first and second month, but no significant effect was obtained
in third month. The results showed that some egg qualities
significant affected by addition GP to diets as egg yolk index
(EYI), egg yolk weight (EYW), egg shell weight (ESW) and egg
shell thickness (EST), but egg shell index (ESI) and egg albumen
weight (EAW) were not affected. Chemical composition of eggs
showed that GP significant affected on fat% which the lower once
was obtained when the diets containing 2, 1, 0 % GP. While, not
significant effected on moisture%, protein% and ash% were
obtained. Serum cholesterol significant affected by addition of
GP, the lower cholesterol% was observed when the diet had 2%,
1% GP then the control group. Egg cholesterol significant
affected by addition of GP, the lower cholesterol% was obtained
when GP decreased up to 2%.
Key words: incubation, growth phase, hatchability, GP,
chemical composition, serum cholesterol, egg cholesterol and
Japanese quails.