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Presented By:Presented By:Mohd Fadzli bin Mohd FadzalMohd Fadzli bin Mohd Fadzal
Supervised bySupervised by::Dr. Lee Chew TinDr. Lee Chew Tin
Application of Effective Microorganisms Technology Application of Effective Microorganisms Technology On Management and Meat Quality of Japanese QuailOn Management and Meat Quality of Japanese Quail
((CoturnixCoturnix JaponicaJaponica))
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Research BackgroundResearch Background
• Malaysia – from developing country to advanced country
• Animal husbandry and crops production
• Many researches was conducted to improve these sector
• For example :– Improved chemical – e.g:- fertilizer, bran
– New genetic for plant @ poultry (DNA recombinant)
– Effective Microorganisms
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Why we use Effective Why we use Effective Microorganism?Microorganism?
EM Technology
Safe
Environmental friendly
Use in small quantity
Low cost
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Problem StatementProblem Statement
• Previous research and investigation are limited
• More focus on plant and other poultry
• Many of them use chemicals
• The main problem:• How to increase the quality without affect to environment?• How to give the best option to the public and at the same
time, gain a good profit to the breeder?
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ObjectiveObjective
To investigate the management and meat quality To investigate the management and meat quality of the Japanese Quail (of the Japanese Quail (CoturnixCoturnix JaponicaJaponica) )
following the application offollowing the application ofEffective Microorganisms technologyEffective Microorganisms technology.
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Scope
To monitor and analyze the mortality rate and average weight of Japanese quail
To study the nutrient content of Japanese Quail using proximate analysis
To compare the meat quality of Japanese Quail with and without
the application of Effective Microorganisms.
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SCOPE 1SCOPE 1: : To monitor and analyze the mortality
rate and average weight of Japanese quail
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Management for Japanese quail
Additional feedEM Bokashi
1:50
GuardianshipOf
Japanese quail
Drinking waterEM-11:20
BeddingEM-11:100
Harvesting
Mortality Rate Average weight
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Mortality Rate
0
100
200
300
400
500
600
700
800
900
1000
1st cycle 2nd cycle 3rd cycle
Mor
talit
y ra
te
EM
Standard
Comparison of mortality rate for 4500 birds of Japanese Quail (with & without EM) per cycle or intake
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Average weight
0.19
0.2
0.21
0.22
0.23
0.24
0.25
0.26
1st cycle 2nd cycle 3rd cycle
wei
ght (
kg)
EM
Standard
Comparison for the average weight of 4500 birds of Japanese quailper cycle/intake, with and without EM-applied
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SCOPE 2: To study the nutrient content of Japanese Quail using
proximate analysis
SCOPE 3: To compare the meat quality of Japanese Quail with and
without the application of Effective Microorganisms
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Sample Analysis
Sample Preparation
Proximate Analysis
Moisture
Ash Protein & Nitrogen
Fiber
Fat
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Nutrient content
Comparison nutrient among Japanese quail (w ith and without EM)
0
10
20
30
40
50
60
70
80
Protein Ash Crude Fat Moisture Fiber
Perc
enta
ge (%
)
With EM
Without EM
Comparison of nutrient content for 4500 birds Japanese quail per cycle (with and without EM)
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28.32 22.5
68.35 65.48
4.06 3.52
13.55 9.56
5.03 5.8
(%)
(%)
(%)
(%)
(%)
Crude Fat (%)
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ConclusionConclusion
Following the application of EM technology, the mortality rate among the
Japanese Quail has been reduced.
The average weight and the nutrient content for the Japanese Quail has also
been increased with EM technology
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References.References.
• FutureTech Researcher Group, “The Introduction to EM –Effective Microorganisms, 2006
• Dr Teruo Higa, “An Earth Saving Revolution, Volume I”, 2003
• Higa, T. 1991. “Effective microorganisms: A biotechnology for mankind”. P.8-14. Department of Agriculture, Washington, D.C., USA.
• Panduan Menternak Puyuh Pedaging IKTA”, Broiler’s Institute of Development, Johor Bahru
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References.References.• Hornick, S.B. 1992. Factors affecting the nutritional quality of
crops. Amer. J. Alternative Agric. 7:63-68.
• Pearson, D (1976). “The Chemical Analysis of Food”, 7th Edition, Churchill Livingstone, Edinburgh
• W.J. Li, Y.Zh. Ni and H. Umemura (1992), “Effective Microorganisms for Sustainable Animal Production in China ”Beijing Agricultural University, Beljing, China
• S.Chantsavang, P. Piafupoa and O. Triwutanon (1996), “Effect of EM on Growth, Egg Production and waste Characteristic of Japanese Quail.”, Department of Animal Science, KasetsartUniversity, Bangkok, Thailand
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Q & A Q & A SessionSession
Done by: Done by: KaizerKaizer Roronoa 07Roronoa 07
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Effective MicroorganismEffective Microorganism
Microbes in EM
Phototrophic Bacteria
Lactic Acid Bacteria
Yeast
Fermenting Fungi etc
••Main function : To increase the beneficial microbes either insMain function : To increase the beneficial microbes either inside the soil or ide the soil or bodybody
Also as an alternative to chemicalsAlso as an alternative to chemicals
Application field Waste treatment
Human & animal health
Agriculture etc
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Microbes in EMMicrobes in EM
• Non-harmful• Non-genetically-modified (non-GMO)• Not a fertilizer• Not a medicine
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EMEM
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Japanese QuailJapanese Quail
• Scientific Name = Coturnix Japonica• In a group of bird which including chicken,
duck, goose and other type of birds • One of the smallest type in birds’ family • Have 35 days for its life cycle
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Medium of researchMedium of research
• Japanese Quail • WHY:
–Have a market potential –Give more option– Increase the quality of food industry–Can generate more income–The guardianship is simple
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Chicken Duck Beef Quail
Protein (%) 28.9 27.6 29.9 22.5
Fat (gram) 7.41 39.0 9.28 5.8
Calorie ( kcal) 190 404 211 145
Ash (gram) 1.8 1.14 Not given 3.52
Iron (mg) 1.2 Not given 3.0 4.4
Cholesterol (mg) 89 76 86 72
Minerals (%) 14.5 5.36 13.75 18.6
Source: Jabatan Perkhidmatan Haiwan Perak
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JapaneseJapanese QuailQuail
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Moisture ContentMoisture Content
• Moisture, % = M1 - M2 x 100M1
• Where:• M1= mass g before dried; • M2= mass in g after dried 7 hours.
• Equipment : Oven at 105˚C
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Ash ContentAsh Content
Ash, % A1 - A2 x 100 S
Where Weight ash, g + crucible, g(after 12-18 hours ignition) : A1Weight crucible, g : A2Weight sample, g : S
Equipment : Furnace at 550˚C
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Protein and total nitrogenProtein and total nitrogen
Original weight sample : WH2SO4 volume is use for titration H3BO3 : IsH2SO4 volume is use for blank titration : IbH2SO4 Concentration (N) : N
% Nitrogen = (Is –Ib) x N X 1.4W
% Protein = % nitrogen x Protein factor for sample (6.25)
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Total FiberTotal Fiber
% Total fiber = (S-K)-A x 100W
Where Weight sample before dried, g : WWeight of filter, g : KWeight of crucible, g - weight of filter, g + dried sample weight, g : SWeight of crucible + ash content, g : A
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Fat ContentFat Content
Thimble weight = T
Thimble + sample weight = W
Weight of flask + porous chips = F
Weight of flask + porous chips + extracted oil = Q
Weight of extracted oil = Q – F
= M
Percentage of crude oil in sample (%) = M / W x 100
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Moisture ContentMoisture Content• Moisture, % = M1 - M2 x 100
M1
Ash Content• Ash, % A1 - A2 x 100
S
Protein and total nitrogen• % Nitrogen = (Is –Ib) x N X 1.4
W
• % Protein = % nitrogen x Protein factor for sample (6.25)
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Total FiberTotal Fiber
• % Total fiber = (S-K)-A x 100W
Fat Content• Crude oil in sample (%) = M / W x 100
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1st intake 2nd intake 3rd intake
Week Mortality Mortality Mortality
1 375 360 386
2 162 164 167
3 86 102 98
4 25 27 24
Total 648 653 655
1st intake 2nd intake 3rd intake
Week Average Weight (kg) Average Weight (kg) Average Weight (kg)
1 0.09 0.09 0.08
2 0.14 0.13 0.12
3 0.21 0.19 0.19
4 0.25 0.23 0.23
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1st Test (%)(14 August 2006)
2nd Test (%)(25 September 2006)
3rd Test (%)(22 January 2007)
Average (%)
Protein 26.89 29.57 28.51 28.32
Ash 3.94 4.21 4.02 4.06
Fiber 13.26 13.86 13.53 13.55
Moisture 67.85 68.48 68.72 68.35
Crude Fat 5.64 4.31 5.15 5.03