E ISSN: 2583-049X

International Journal of Advanced Multidisciplinary Research and Studies

Volume 3, Issue 4, 2023

Effect of Supplementing Alcoholic and Aqueous Extract of Khalal and Seedless Date and Date Seed Khalal AL-Zahdi Date (Phoenix dactylifera L.) to Drinking Water on Some Physiological and Microbial Traits of Females of Quail Reared under High Temperature

Author(s): Mohammed Rasool Mahdi Jasim, Dhia Kalil Ibrahim


This research aims to supplementing effect alcoholic and aqueous extract of khalal and seedless date and date seed khalal AL-Zahdi date (Phoenix dactylifera L.) to drinking water on some productive traits of quail females under high temperature, the study included using about 225 of quail females at the production stage at age 50 day, and it was randomly distributed at 45 female per treatment at rate 15 female per replicate. The birds were randomly distributed as following: The first treatment (T1) is control treatment without any addition to drinking water and the second treatment (T2) and the third treatment (T3) adding 300 mg / liter of water from the aqueous and alcoholic extract of AL-Zahdi Khalal respectively and fourth (T4) and fifth (T5) adding 300 mg / liter of water from aqueous and alcoholic extracts from AL-Zahdi Khalal seed respectively.The results of the study indicated that there was a significant increase (P≤0.01) in the percentage of lymphocytes, and a significant decrease (P≤0.01) in the percentage of heterophill cells and the percentage of heterophill cells to lymphocytes (H / L) for all Addition treatments compared to control treatment, as well as a significant decrease (P≤0.01) in the number of E.Coli bacteria and a significant increase (P≤0.01) in the number of Lactobacilli bacteria. In the jejunum and ileum regions. We conclude from the study that the use of these extracts contributed to improving the physiological, histological and microbial characteristics.

Keywords: Aqueous Extract, Alcoholic Extract, Al-Zahdi Khalal, Al-Zahdi seeds Khalal, Quail Bird

Pages: 326-334

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