Coconut Cake in Diets for Quail in the Laying Phase
Open accessAbstract
Currently, agro-industrial by-products have increasingly been used in animal feeding, as they constitute an alternative source of nutrients for the animal diet and a way to simultaneously reduce environmental pollution. The objective of this study was to examine increasing levels of inclusion of coconut cake in Japanese quail diets in the laying phase on their production performance and egg quality. A total of 360 Japanese quails were allotted to eight treatments with nine replicates and eight birds per experimental unit, in a randomized-block design. Five diets were formulated: a diet without inclusion of the by-product; and diets containing 3, 6, 9, and 12% coconut cake. The experiment lasted 63 days, with evaluations occurring at every 21 days. The following variables were analyzed: feed intake, laying rate, feed conversion, egg weight, specific gravity, Haugh unit, yolk, albumen and shell percentage, shell thickness, and shell weight. The treatments elicited a positive linear response from laying rate, whereas feed conversion per egg mass decreased linearly. In terms of egg-quality traits, shell percentage was influenced, increasing linearly. Coconut cake inclusion at 12% in the diet of Japanese quail in the laying improved feed conversion per egg mass and increased egg-laying rate and eggshell percentage.
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Dietary incorporation of coconut cake in Japanese quail nutrition significantly improves laying rate, egg mass production, feed conversion efficiency, and eggshell quality during the laying phase.
“Furthermore, Moraes et al. [176] investigated the dietary incorporation of coconut cake, a coconut oil production byproduct, in Japanese quail nutrition, revealing significant improvements in laying rate, egg mass production, feed conversion efficiency, and eggshell quality during the laying phase.”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [176]
The resulting coconut beverage concentrate is suitable for probiotic beverage production.
“The resulting beverage contained 41.12 ± 0.73 g/L total sugar, 15.42 ± 0.02 g/L reducing sugar as well as 6.7 ± 0.29 g/L total soluble solids, making it suitable for probiotic beverage production [176].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [176]
The coconut beverage concentrate produced from mature coconut water by lactic acid fermentation with 0.5% Lactococcus lactis IO-1 for 48 h contained 41.12 ± 0.73 g/L total sugar, 15.42 ± 0.02 g/L reducing sugar, and 6.7 ± 0.29 g/L total soluble solids.
“The resulting beverage contained 41.12 ± 0.73 g/L total sugar, 15.42 ± 0.02 g/L reducing sugar as well as 6.7 ± 0.29 g/L total soluble solids, making it suitable for probiotic beverage production [176].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [176]
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Ajibola, O. O. (2025) · Discover Food · doi:10.1007/s44187-025-00746-3 · Cited by 3 · see citing works
“Furthermore, Moraes et al. [176] investigated the dietary incorporation of coconut cake, a coconut oil production byproduct, in Japanese quail nutrition, revealing significant improvements in laying rate, egg mass production, feed conversion efficiency, and eggshell quality during the laying phase.”
Influential
- Authors
- Moraes, S., Pereira, A., Almeida, V., Lima Júnior, D., Silva, W., Mariz, C., Vieira, G., Silva, W., & Moreno, G.
- Affiliations
- Universidade Federal de Alagoas (BR)
- Federal University of Alagoas, Brazil
- Venue
- Brazilian Journal of Poultry Science
- Publisher
- FapUNIFESP (SciELO)
- Published
- 2020
- Volume
- 22
- Issue
- 1
- ISSN
- 1516-635X (ISSN-L)
- 1806-9061
- OpenAlex
- W3033481937
- Cited by
- 4
- References
- 0
- Citations by year
- 2026: 1 · 2025: 3
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Brazilian Journal of Poultry Science (publishedVersion, cc-by)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Aquaculture Nutrition and Growth
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- coconut cake, Japanese quail, laying hens, agro-industrial by-products, egg production performance, egg quality, feed conversion, eggshell percentage, Haugh unit, dietary inclusion level
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