Poor is due to its taste, delicious and unique

Poor nutritional status like other developingcountries is prominent in Pakistan due to lack of adequate protein and energyin the food or might be due to insufficient accessibility of food.

For goodhealth, vigor and productivity of people a well-balanced diet is vital.Proteins play a significant role in the formation of balanced diet for humanconsumption .(Maqbool et al., 2005)One way of enhancing protein supplyis to expand poultry production along with increasing production of other microlivestock such as Japanese quail (Coturnix coturnix japonica) having lowmaintenance cost, short generation intervals, early sexual maturity and betterresistance to  diseases. Quail attains160-170g market weight at the age of four weeks (Abbas et al., 2015). Quails can be used for meatproduction within a short period (4-5weeks) and matures at an early age of 6weeks so that female birds are usually in full production by about 8 weeks (Jatoi et al.,2013).

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Moredemand of quail meat is due to its taste, delicious and unique meatcharacteristics. Quail farming is easy as compared to other poultry classesbecause requirement of space and feed is low and it is highly resistant todisease as compared to broilers. Quail is a wild bird so it can beartemperature variations (Priti and Satish, 2014).Quaildiets are mainly composed of cereals, their by-products and vegetable proteinbased sources. Many feed ingredients have indigestible portion which not onlyinhibit feed utilization but also adversely affect the performance of birds  Poultry scientists have used varioustechniques to enhance diet efficiency like supplementation of additives ofnatural or synthetic origin in a compound diet to improve weight gain, dietefficiency and to decrease mortality rate in poultry.

Some additives arenecessary for biological functions of animals while other exert positive effecton health and performance of the animals such as growth promoters. Theseadditives include antibiotics, prebiotics, probiotics, synbiotics and enzymes (Upadhayay and Vishwa, 2014).