Dietary Supplementation with Vitamin C and E Produces Trait-Specific Responses in Egg and Meat Quality of Laying Japanese Quail (Coturnix japonica)

The objective of this study was to evaluate the effects of dietary supplementation with vitamins C and E on productivity and egg and meat quality in laying Japanese quail (Coturnix japonica). A total of 60 laying quail were assigned to treatments consisting of supplementation with vitamin C, vitamin E, or a combination of vitamins C and E. A repeated-measures analysis of variance was conducted to assess differences among treatments. Data from egg quality traits and meat characteristics were analyzed using R studio software (version 4.3.1), focusing on the final five days of the experimental period. Significant differences were observed in whole egg weight in quail supplemented with vitamin C (p = 0.020; mean = 12.92 g). Shell weight and shell thickness (excluding shell membranes) were significantly higher in birds receiving the combined vitamin C and E treatment. Improved yolk and albumen coloration was also associated with vitamin C supplementation. In terms of meat production, quail supplemented with vitamin C showed a significantly higher final body weight (p < 0.05; mean = 298.7 g). These results indicate that dietary supplementation with vitamin C, alone or in combination with vitamin E, can positively influence egg quality parameters and growth performance in laying Japanese quail.