PAKISTAN
VETERINARY
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Effects of In-ovo Administration of L-arginine on the Histo-morphometry of Thigh Muscles, Meat Characteristics and Growth Performance in Japanese Quails (Coturnix coturnix japonica)
 
Zubair Luqman1, Saima Masood2, Hafiz Muhammad Ali1, Tauseef -ur Rehman3, Muhammad Altaf5, Nasir Iqbal4, Rana Muhammad Bilal6, Salahud Din1, Naveed Hussainand Sadaf Aslam4
 

1Department of Anatomy and Histology, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, 63100-Pakistan; 2Department of Anatomy & Histology, University of Veterinary and Animal Sciences, Lahore, Pakistan; 3Department of Parasitology, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, 63100- Pakistan; 4Department of Veterinary Surgery and Pet Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan; 5Department of Clinical Medicine and Surgery, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, 63100- Pakistan; 6Department of Animal Nutrition, Faculty of Veterinary and Animal Sciences, The Islamia University of Bahawalpur, 63100-Pakistan
*Corresponding author: drzubairvet@hotmail.com; zubair.luqman@iub.edu.pk

Abstract   

A total of 480 day old embryonated eggs were equally divided into four groups and treated with in-ovo inoculation of L-arginine as 1%, 2%, 3% and compared with control. Each group contain 120 eggs. G-1st was injected with 1% arginine solution (1gm/100ml distilled water). G-2nd was injected with 2% arginine solution (2gm/100ml distilled water). G-3rd was injected with 3% arginine (3gm/100ml distilled water). G-4th was control group. Four birds per replicate (n=5) were selected for slaughtering and collection of sample done for histo-morphometry and meat parameters analysis. The results of histo-morphometry of thigh muscles have indicating the growth of muscles. Drip loss, cooking loss of muscles have indicated the water holding capacity of tissues while lightness and yellowness of meat expressed the meat quality characteristics like tenderness, colour and juiciness of meat. Hence, it was concluded that the addition of L-arginine has significant beneficial effects on the growth performance of birds, histo-morphometry of thigh muscles and improved the meat quality on injecting 3% L-arginine compared to 2%, 1% and control groups.

To Cite This Article: Luqman Z, Masood S, Ali HM, Rehman TU, Altaf M, Iqbal N, Bilal RM, Din S, Hussain N and Aslam S, 2021. Effects of in-ovo administration of L-arginine on the histo-morphometry of thigh muscles, meat characteristics and growth performance in Japanese quail. Pak Vet J. http://dx.doi.org/10.29261/pakvetj/2021.037

 
   

ISSN 0253-8318 (Print)
ISSN 2074-7764 (Online)



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