| Issue |
BIO Web Conf.
Volume 210, 2026
The 8th International Conference on Food and Agriculture (ICoFA 2025)
|
|
|---|---|---|
| Article Number | 03003 | |
| Number of page(s) | 7 | |
| Section | Animal Husbandry and Fisheries | |
| DOI | https://doi.org/10.1051/bioconf/202621003003 | |
| Published online | 15 January 2026 | |
The effect of adding green concentrate based on Azolla pinnata and Spirulina platensis on the quality of quail eggs (Coturnix japonica)
1 Department of Animal Science, Politeknik Negeri Jember, PO BOX 164 Jember, East Java, Indonesia
2 Department of Agricultural Technology, Politeknik Negeri Jember, PO BOX 164 Jember, East Java, Indonesia
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
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.
© The Authors, published by EDP Sciences, 2026
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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