Abstract

The Hong Kong caterpillar (HC) is an alternative source of animal protein for feed. This research aimed to study the effect of using Hong Kong caterpillars in the quail diet on egg quality. A total of 200 quail aged 8-14 weeks, weighing 110 ± 10 g, were used in the study, with 40 production. This study used a completely randomized design with five treatments and four replications. The laying quail diets were formulated with varying levels of HC, including 0 HC for group A, 3 HC for B, 6 HC for C, 9 HC for D, and 12 HC for E. The egg quality parameters measured were egg yolk fat, egg yolk cholesterol, egg white protein, and eggshell thickness. The results indicated that including 12 HC in the quail diet significantly reduced egg yolk cholesterol and egg yolk fat. However, eggshell thickness and egg white protein remained unaffected. Consequently, it can be concluded that Hong Kong caterpillars can be used in quail diets up to a maximum of 12 to reduce egg yolk cholesterol and fat while maintaining eggshell thickness and egg white protein levels. © 2023, Journal of World''s Poultry Research. All Rights Reserved.