The effect of adding green concentrate based on

The study evaluated the effect of Azolla pinnata and Spirulina platensis-based green concentrates on quail (Coturnix japonica) egg quality. A completely randomized design was employed with three treatments: P0 (control), P1 (10% Azolla), and P2 (10% Azolla + 0.1% Spirulina), each with five replicates. Results indicated that while egg weight and Haugh Unit remained unaffected (p>0.05), yolk colour score was significantly enhanced (p<0.05) in P2 compared to the control. The study This study concludes that the strategic combination of 10% Azolla pinnata and 0.1% Spirulina platensis effectively enhances quail egg yolk pigmentation without compromising egg weight or internal quality. These findings imply that this green concentrate formulation offers a viable, natural nutritional strategy for poultry producers to improve egg marketability by meeting consumer preferences for deeper yolk colour, potentially adding economic value without relying on synthetic pigments.