The efficacy of licorice root extract on meat amino acid, fatty acid, vitamin, and mineral composition and productivity of quail.

Background and Aim: Poultry meat is an excellent animal protein source accessible to many low-income families in developing countries. It is also part of a balanced diet and contains valuable nutrients necessary for maintaining human health. The poultry sector implements improved processes to increase the quality and nutritional value of poultry meat. This study aimed to determine the influence of licorice root extract on the amino acid, fatty acid, vitamin, mineral composition, nutritional value, and productivity of quail meat. Materials and Methods: Two groups were formed from Japanese quails: A control group and one experimental group, each consisting of 50 individuals. Quails from both the experimental and control groups received the same complete diet. Quails in the experimental group had licorice root extract added to their water at a dosage of 10 g/L, starting from the age of 3 days to 42 days of growth. At 42 days of age, 30 birds from each group were slaughtered to examine their meat productivity and chemical composition. The quail carcasses were analyzed for the following parameters: Live weight, carcass weight, nutritional value, mineral substances, vitamin content, fatty acid composition, amino acid composition, and amino acid score. Results: This study demonstrated that quails in the experimental group receiving water with licorice extract exhibited higher indicators than those in the control group. Calcium (21.05%), magnesium (20.83%), and phosphorus (23.53%) were the most elevated mineral substances in the meat of the experimental birds. Vitamins E (22.22%) and C (20.0%) showed the greatest increase in vitamin content. The fatty acid composition parameters 17:0 margaric acid (8.16%), 18:3 linolenic acid (6.25%), and 20:4 arachidonic acid (4.49%) showed the highest increase. There was a clear increase in the amino acids valine (4.61%), lysine (4.32%), threonine (5.99%), tryptophan (4.87%), phenylalanine (5.87%), and cysteine (14.17%). The application of licorice root extract also positively impacted the amino acid score of quail meat, except for leucine, which remained within the range compared with the control group. Quails in the experimental group weighed 7.96% more live weight before slaughter than the controls. Moreover, the carcass weight was in favor of the experimental group (8.59%). Conclusion: The use of licorice root extract positively influences the quality and biological value of quail meat. Data on amino acids, fatty acids, vitamins, trace elements, and other important components of quail meat will significantly expand our understanding of the biological value of licorice root extract. These findings can be used in the formulation of balanced diets for children and adults and highlight the importance of this issue.

Retention of lumpy skin disease virus in Stomoxys spp (Stomoxys calcitrans, Stomoxys sitiens, Stomoxys indica) following intrathoracic inoculation, Diptera: Muscidae.

Lumpy skin disease (LSD) is an emerging disease of cattle in Kazakhstan and the means of transmission remains uncertain. In the current study, retention of Lumpy Skin Disease Virus (LSDV) by three Stomoxys species following intrathoracic inoculation was demonstrated under laboratory conditions. A virulent LSDV strain was injected into the thorax of flies to bypass the midgut barrier. The fate of the pathogen in the hemolymph of the flies was examined using PCR and virus isolation tests. LSDV was isolated from all three Stomoxys species up to 24h post inoculation while virus DNA was detectable up to 7d post inoculation.

The combined effects of temperature and relative humidity parameters on the reproduction of Stomoxys species in a laboratory setting.

In this study, Stomoxys species (S. calcitrans, S. sitiens and S. indica) were examined to improve on the current technique for mass rearing using a method of combined incubation parameters. Moreover, the reproductive potential of immature forms at various stages of development was defined. Immature forms of stable flies were incubated according to species. There was no significant difference in the number of immature forms obtained among species incubated under the same conditions. Six incubation parameters were used in combination, at temperatures (T) of 32°C, 27°C and 22°C and relative humidity (RH) of 90% and 70% RH. The combined method resulted in a higher number of eggs hatching at 32°C and 90% humidity as well as an increase in the number of larva pupated and emergence of imago at 27°C and 70% humidity.