A research study was conducted to assess the impact of incorporating probiotics into the diet of quail on Gorgan University of Agricultural Sciences and Natural Resources farm. The experiment involved housing 2400 quail chicks with ad libitum access to feed and water. The results of the study showed that quail fed diets supplemented with probiotics exhibited improved growth performance and overall health, including higher weight gain, better feed conversion, and reduced mortality rates (This study is based on observational data and does not include any quantitative data). Furthermore, the study found that probiotics reduced the incidence of diseases and improved the overall well-being of the quail. These findings suggest that using probiotics in quail farming can be an effective strategy to enhance productivity and sustainability while reducing the need for antibiotics.

The quail egg performs an important role in human food due to its high nutritional potential, being a source of proteins, amino acids, minerals, and vitamins. The consumption of quail meat has been demonstrated to have a positive impact on human health, particularly in the context of energy deficiency and malnutrition. Furthermore, individuals with high blood fat levels can safely consume quail meat. Additionally, quail products are highly recommended for certain population groups, including teenagers, and the elderly, due to their exceptional nutritional value. Quail meat and eggs can serve as a suitable substitute for other poultry products, such as chicken, due to their similar nutritional profile. Notably, quail has several advantages, including a short growth and maturation period, natural resistance to diseases, and the fact that medicinal substances are rarely used in its breeding, which ensures that its products are free of toxic substances.

The project was executed in the spring of 2024 by a group of students from the Faculty of Animal Sciences, led by Mohammad Haji-Tabar and Amir-Hossein Nadim, under the direct supervision of Dr. Mojtaba Najafi.