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Full Research Article

Effect of using Different Level of Apple Cider Vinegar and Cashew Apple Vinegar as Alternative to Synthetic Anticoccidial on Eggs Quality in Quail

D
Diabaté Nadiara1,*
T
Traore Beh1
S
Sangaré Sidiki2
D
Doumouya Souleymane1
K
Keita Aboulaye1
D
Diomandé Machamy Mélanie Eva1
1Laboratory of Animal Biology and Cytology, Animal Production Research Center, Faculty of Natural Sciences, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Ivory Coast, Côte d’Ivoire.
2Laboratory of Biology and Health, UFR Biosciences, Félix Houphouet-Boigny University, 22 BP 582, Abidjan, Côte d’Ivoire.

ABSTRACT

Background: This study aims to evaluate the effect of cider vinegar (Vci) and cashew vinegar (Vca), used as alternative to synthetic anticoccidials, on eggs quality in Japanese quail (Coturnix japonica).

Methods: The different vinegars were administered in drinking water at doses of 10 ml, 20 ml and 30 ml/l. Each dose was assigned to a separate batch and named Vci10, Vci20, Vci30, Vca10, Vca20 and Vca30. In addition, amprolium was used as a control treatment (batch Amp) as well as a batch without treatment (batch Tem). The treatments were applied on five consecutive days and repeated once a month. After treatment, external parameters such as shell weight (Pco), yolk weight (PJ) and white weight (PB), yolk height (HJ), white height (HB) and yolk diameter (DJ) were evaluated by weighing and measuring. Internal parameters (%Vit, %coq, % IF, Ind Vit and UH) were evaluated by calculation.

Result: With regard to external parameters, studies have shown that there is no significant difference p>0.05 between the averages observed over a three-month period. With regard to internal parameters, theVca30 batch recorded the best averages in the first two months of laying, in contrast to the Tem batch. However, from the third month onwards, no significant difference was observed between the averages of the batches, with p>0.05. These results show that the use of cider and cashew vinegars has no effect on the external and internal characteristics of quail eggs.

INTRODUCTION

Japanese quail are an excellent and affordable source of animal protein (Babangida and Ubosi, 2005). They are small, hardy birds characterized by rapid growth, early sexual maturity, high egg production and lower feed and space requirements compared to other poultry species (Nanda et al., 2015). Quail are farmed for their meat and eggs. Studies have shown that quail eggs are the animal product with the most balanced content of protein, vitamins, minerals and enzymes (Olubamiwa et al., 1999). According to (Truffier, 1978), this egg has therapeutic properties, especially for treating allergies. It is used to relieve and treat various respiratory conditions and many other health problems (Teusan et al., 2008). These virtues have led to a rapid increase in quail farming. However, in intensive farming, diseases are generally attributed to environmental causes that are largely dependent on zootechnical choices or to the action of pathogenic organisms favored by host density (Kinkelin-Pelletan and Michel, 2014). Thus, although quails are known for their resistance to disease, they still require immune support to prevent potential illnesses that could reduce their production performance. To this end, antibiotics or anticoccidials are added to poultry feed as growth promoters. They serve to stabilize the microbial flora of the intestine, optimize overall performance and prevent the proliferation of certain intestinal pathogens (Khan and Iqbal, 2016). The consumption of certain feed additives is attracting considerable interest within the poultry industry (Ricke et al., 2020). In short, in order to meet the demands of high production and efficient feed conversion, the modern poultry industry uses specific feed additives (Zampiga et al., 2021) such as antibiotics. However, with the withdrawal of antibiotics, the poultry industry faces the challenge of identifying a viable alternative to antibiotics with similar properties (Mamabolo et al., 2025). As an alternative, particular attention has been paid to organic products such as apple cider vinegar and cashew apple vinegar. These two vinegars are made from agricultural products as a replacement for antibiotics in order to strengthen the immune system and improve animal production.
       
The overall objective of this study is to contribute to reducing the misuse of anticoccidials in modern livestock farming. Specifically, the aim will be to evaluate the effect of two vinegars (apple cider vinegar and cashew vinegar) on egg quality in Japanese quail (Coturnix japonica).

MATERIALS AND METHODS

Animal material
 
This work was carried out from april to june 2023 at the experimental farm of NANGUI ABROGOUA University located in Adjamé in the district of Abidjan, in the southeast of Côte d’Ivoire between 5.360° and 5.440° north latitude and 4.100° and 3.960° west longitude. The animal material consisted of 192 quails aged 42 days with an average weight of 161.33 g. These quails came from the experimental farm at Nangui ABROGOUA University. They were divided into eight groups of 24 subjects and each group was subdivided into three sub-lots. Each lot was housed in a cage (8 quails). Finally, all the animals were fed Ivograin industrial feed for 12 weeks.
 
Treatment and distribution
 
Cider vinegar (Vci) and cashew apple vinegar (Vca) were purchased on the market in the city of Abidjan and used as an anticoccidial agent, as was an amprolium-based medication. For treatment, different vinegars with 6% acidity were administered in drinking water at three different concentrations: 10, 20 and 30 ml/l, named Vci10, Vci20 and Vci30 for apple cider vinegar and Vca10, Vca20 and Vca30 for cashew apple vinegar. Amprolium was applied according to the manufacturer’s recommendations (0.6 g/l) (Table 1, 2). Amprolium and drinking water with 0% vinegar, named Amp and Tem respectively, served as controls. Each group received its treatment acids and Amprolium for five consecutive days and repeated once a month.

Table 1: Biochemical composition of the experimental diets.



Table 2: Chemical composition of apple cider vinegar (ACV) and cashew apple vinegar (CAV).


 
Determination of the physical parameters of quail eggs
 
The eggs were collected daily and weighed using an SH-125 electronic scale with a capacity of 500 g and an accuracy of 0.01 g. First, the eggs in each batch were weighed individually, then their average individual weight per batch was determined. Once the weighing was complete, an egg corresponding to the average weight of the batch was selected and identified using a permanent marker. At the end of the week, all the eggs marked per batch were used to evaluate their external and internal physical characteristics. The external characteristics concerned the length and width of the eggs, as well as the weight of their shells and their volume. The internal characteristics concerned the vitellus index, the Haugh unit and the proportion of albumen and vitellus.
       
The length and width were measured using a Vernier Caliper electronic caliper with a range of 150 mm and an accuracy of ±0.1 mm. These measurements were used to calculate the shape index (SI) according to (Hassan, 2010) using Formula 1. The volume of the egg was determined by the variation in water level when the egg was immersed in a graduated beaker containing water (Formula 2). To assess the weight of the shells, the selected eggs were carefully broken and their contents emptied individually into a Petri dish that had been weighed beforehand. The shells were then carefully rinsed and dried at room temperature for 24 hours before weighing. Weighing was carried out using the same electronic scale mentioned above. These measurements were used to calculate the shell percentage (ICo) using formula 3 (Nedeljka, 2006).

 
               Egg volume (V) = Final water volume + Initial volume of water contained in the test tube           ...(2)

 
Next, the diameter of the vitellus and the height of the albumen and vitellus were measured using a graduated ruler and the depth gauge of the caliper according to (Ouaffai et al., 2018). The gauge is immersed vertically in the albumen or yolk until it reaches the bottom of the Petri dish. The upper end of the albumen or yolk on the gauge is interpreted as a limit and this limit is placed on a graduated ruler to read the height. As for the diameter, the caliper was placed horizontally at the ends for reading.
       
These parameters were used to calculate the Haugh unit, also known as the Haugh index (Formula 4) and the vitellus index (Formula 5). Finally, the yolk (vitellus) was separated from the white (albumen) using a spoon. Each Petri dish containing an egg was weighed using the SH-125 electronic scale. The weight of the egg contents was determined by the difference in weight between the Petri dish and the dish plus its contents. The proportions of albumen and vitellus were then calculated using Formula 6.
 
          UH = 100 × Log (h + 7.57 - 1.7 × W0, 37) (Berto et al., 2007)        ...(4)



 
h: Height of the albumen.
W: Weight of the egg.
7.57: Correction factor for the height of the albumen.
1.7: Correction factor for the weight of the egg.

The proportion of white or yolk is calculated as the ratio of the weight of that component to the total weight of the egg, expressed as a percentage (FAO, 2013; USDA, 2018).
 
Statistical analysis
 
Statistical analysis of the data was performed using IBM SPSS Statistics 20 software. For the comparison of means, one-way ANOVA was used, followed by Tukey’s multiple comparison test to assess the significance of any differences. Differences were considered significant at the 5% level.

RESULTS AND DISCUSSION

Effects of different types of vinegar at different concentrations on the external physical parameters of quail eggs
 
The results for the external physical parameters are shown in Table 3, 4 and 5. In the first month of laying (Table 3), there were no significant differences (p>0.05) between the different treatments for egg length (LO), egg width (lO), yolk weight (PJ) and white weight (PB), yolk height (YH) and white height (WH), yolk diameter (YD), egg volume (EV) and shell weight (SW). For egg weight, quails treated with Vca30 obtained the best values, which were significantly different from the weight obtained in quails treated with Vca20, Amp and Tem. The differences were considered significant at (P<0.05)

Table 3: External physical parameters in the first month of quail egg laying subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.



Table 4: External physical parameters in the second month of quail egg laying subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.



Table 5: External physical parameters in the second month of quail egg laying subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.


       
In the second month of laying (Table 4), there were no significant differences (p>0.05) in egg length, width, yolk and white weight, yolk and white height, yolk diameter, egg diameter, or shell weight. However, there was a significant difference (p>0.05) in egg weight (EW). Lot Vca30 (12.25±0.62a) significantly (P<0.05) recorded the highest value compared to the other lots.
       
After three months of laying, statistical analyses showed that there was no significant difference p>0.05 between the values of all batches for egg length, width, yolk and white weight, yolk and white height, yolk diameter, egg volume and shell weight. However, for egg weight, there was a significant difference p>0.05 between the averages of the batches. The average values for batches Vca30 and Tem were higher than those for the other batches.
 
Effects of different types of vinegar at different concentrations on the internal physical parameters of quail eggs
 
The results of the internal physical parameters are shown in Table 6, 7 and 8. At the end of the first month of laying (Table 6), the analyses showed no significant differences p>0.05 between the different treatments except for the shell index (% Icoq), Haug unit (UH) and shape index (% IF). As for the percentage of albumen (% Alb), the Vca30 and Vci10 groups recorded the best averages compared to the other groups. The eggs obtained from quails treated with Vca30 also had the highest average value for yolk percentage (%Vit) compared to the other batches. The Tem batch had the lowest value. With regard to the yolk index (IndVit), the Vca20 and Vca30 batches recorded averages that were significantly higher than the other batches.

Table 6: Internal physical parameters during the first month of laying of quail eggs subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.



Table 7: Internal physical parameters in the second month of laying quail eggs subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.



Table 8: Internal physical parameters in the third month of laying quail eggs subjected to different concentrations of vinegars used as anticoccidials.


       
In the second month of laying (Table 7), significant differences were observed only in the % Alb and % Vit parameters. The Vci10 treatment had a higher albumen percentage than the others. For the vitellus percentage, the Vca30 and Vca20 treatments had the highest values.
       
Finally, in the third month of laying (Table 8), there was no significant difference p>0.05 between the means of the different treatments for the internal parameters of the eggs, with the exception of the vitellus index (IndVit). For this parameter, only the tem treatment differed from the others, with the lowest value.
       
The use of cider vinegar and cashew vinegar showed no difference in the external parameters studied, except for egg weight, regardless of the age of the quail at laying. The same observation was made by (Reda et al., 2024), who used sumac seed powder which is rich in organic acid like malic acid, citric acid, tartaric acid and fumaric acid in quail feed as a feed additive and observed no significant effect on shell weight, yolk weight or white weight. Unlike the present study, (Aliverdi-Nasab et al., 2023), who used an acidifying feed supplement, observed an improvement in yolk height, white height and yolk diameter. The weight of the egg was significantly higher in subjects who received the Vca30 treatment. In general, the use of these vinegars at different concentrations had no negative effect on external parameters. The results obtained with the Vca30 treatment could be explained by its high mineral concentration. According to the results of this study’s analysis, cashew apple vinegar contains macro-minerals such as calcium, phosphorus, potassium and magnesium in higher proportions than apple cider vinegar. Acidifiers generally promote nutrient digestion and mineral absorption, which could improve egg production both externally and internally. This statement is consistent with that of Makofane et al., (2022), who state that citric acid promotes nutrient digestion and mineral absorption.
       
According to (Bourre, 2005), dietary intake can have a positive impact on the composition and quantity of egg matter in laying hens. Similarly, (Park et al., 2002), who used organic acid with yeast culture in the feed of laying hens, found a significant variation in egg weight in hens fed with organic acid compared to the control group. These results are also consistent with those of Bouassi et al. (2016), who used ACIDAL in drinking water and confirmed an increase in egg weight in hens treated with this acidifier.
       
With regard to internal physical parameters, the results are only significant for the percentage of yolk (% Yolk), the percentage of albumen (% Alb) and the yolk index (Yolk Index). For these parameters, treatments with cashew vinegar produce better values. However, the effects appear to even out with the age of the laying hen. These results contradict those of (Bouassi et al., 2021), who supplemented the drinking water of laying hens with liquid whey and ACIDAL® ML but observed no effect on egg quality characteristics. In general, treatments with vinegars had no significant effect on egg production. This could be explained by the fact that these parameters vary very little. These results are consistent with those of (Kaya et al., 2015), who used a mixture of acids in laying hens and observed no effect on egg production.

CONCLUSION

At the end of the study, the results showed that the use of cider vinegar and cashew vinegar as alternatives to synthetic anticoccidials had no negative effect on the internal and external parameters of quail eggs. The effect of cashew vinegar was more noticeable on egg weight during the first two months of laying at a dose of 30 ml/l of water. The use of these vinegars at a dose of 30 ml/l of drinking water can therefore be recommended, pending confirmation by other studies, particularly on the digestive health of quails.

CONFLICT OF INTEREST

The authors declare that there are no financial or personal conflicts of interest that could have influenced the results or interpretation of the data presented in this article regarding the physical parameters of quail eggs. They confirm that this study was conducted in accordance with current ethical standards and with complete scientific independence. No financial or material support was received from organizations or companies that could derive a direct benefit from the results of this research.

REFERENCES


  1. Aliverdi-Nasab, K., Zhandi, M., Yousefi, A.R., Zahedi, V. and Rafieian-Naeini, H.R. (2023). The effect of acidifier supplementation on egg production performance and intestinal histology of Japanese quail (Coturnix japonica). Veterinary Medicine and Science. 9(1): 263-271.

  2. Babangida, S. and Ubosi, C.O. (2005). Effets de la variation des taux de protéines alimentaires dans l’exercice établissant la caille japonaise (Coturnix Coturnix japonica) dans un environnement semi-aride. Nigerian Journal of Animal Production. 33(1): 45-52.

  3. Berto, D.A., Garcia, E.A., Mori, C., Faitarone, A.B.G., Pelicia, K. and Molino, A.B. (2007). Performance of Japanese quails fed feeds containing different corn and limestone particle sizes. Brazilian Journal of Poultry Science. 9: 167-171.

  4. Bouassi, T., Ameyapoh, Y., Van Hamme, V., Anani, K., Adjrah, Y., Decuypere, E. and Tona, K. (2016). Effect of mixing ACIDAL® with drinking water for laying hens on production performance. International Journal of Poultry Science. 15(9): 365-372. doi: 10.3923/ijps.2016.365.372.

  5. Bouassi, T., Libanio, D., Mesa, M.D., Oke, O.E., Gil, A.H., Tona, K., and Ameyapoh, Y. (2021). Supplementation with liquid whey and ACIDAL® ML in drinking water affect gut pH and microflora and productive performance in laying hens. British Poultry Science. 62(1): 138-146.

  6. Bourre, J.M. (2005). The naturally enriched egg: High in nutrients, including omega-3 fatty acids, vitamins, minerals and carotenoids. Medicine and Nutrition. 41(3): 116-134. https://doi.org/10.1051/mnut/2005413116.

  7. Food and Agriculture Organization. (2013). Eggs and Egg Products in Human Nutrition. FAO.

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  10. Kaya, A., Kaya, H., Gül, M., Yildirim, A. and Timurkaan, S. (2015). Effect of different levels of organic acids in the diets of hens on laying performance, egg quality criteria, blood parameters and intestinal histomorphology. Indian Journal of Animal Research. 49(5): 645-651. doi: 10.18805/ijar.5577.

  11. Kinkelin-Pelletan, P. and Michel, C. (2014). Historique de la pathologie et des développements sanitaires dans la pisciculture française. Cahiers Agricultures. 23: 47-52. doi: 10.1684/agr.2014.0681.

  12. Makofane, V., Ng’ambi, J.W. and Gunya, B. (2022). The effect of citric acid supplementation on growth performance, digestibility and linear body measurements of Ross 308 broiler chickens: A review. Indian Journal of Animal Research. 56(4): 387-391. doi: 10.18805/IJAR.BF-1433.

  13. Mamabolo, M.V., Ng’ambi, J.W. and Gunya, B. (2025). Effect of citric acid on carcass characteristics and physicochemical properties of broiler chickens: A review. Indian Journal of Animal Research. 59(4): 541-547. doi: 10.18805/IJAR.BF-1633.

  14. Nanda, S., Mallik, B.K., Panda, P.K., Nayak, I., Samal, S.K. and Das, M. (2015). Effect of season on mortality of Japanese quail (Coturnix Coturnix japonica) in different age groups. International Research Journal of Biological Sciences. 4(7): 29-33.

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  16. Olubamiwa, O., Haruna, E.S., Musa, U., Akinwole, T.O., Combin, L.H. and Longe, G.O. (1999). Effects of different energy levels of cocoa based diets on the productive performance of Japanese quail. Nigerian Journal of Animal Production.  26: 88-92.

  17. Ouaffai, A., Dahloum, L., Fassih, A., Milagh, M. and Halbouche, M. (2018). Growth, egg-laying and egg quality performance in Japanese quail (Coturnix coturnix japonica). Arch. Zootec. 67(258): 168-176.  

  18. Park, J.H., Park, G.H. and Ryu, K.S. (2002). Effect of feeding organic acid mixture and yeast culture on performance and egg quality of laying hens. Korean Journal of Poultry Science. 29(2): 109-115.

  19. Reda, F.M., Alagawany, M., Alsolami, A.M., Mahmoud, H.K., Salah, A.S., Momenah, M.A., and Saleh, R.M. (2024). The incorporation of sumac seed powder (Rhus coriaria L.) into the diet of quail breeders as a novel feed additive. Poultry Science. 103(5): 11.

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    Full Research Article

    Effect of using Different Level of Apple Cider Vinegar and Cashew Apple Vinegar as Alternative to Synthetic Anticoccidial on Eggs Quality in Quail

    D
    Diabaté Nadiara1,*
    T
    Traore Beh1
    S
    Sangaré Sidiki2
    D
    Doumouya Souleymane1
    K
    Keita Aboulaye1
    D
    Diomandé Machamy Mélanie Eva1
    1Laboratory of Animal Biology and Cytology, Animal Production Research Center, Faculty of Natural Sciences, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Ivory Coast, Côte d’Ivoire.
    2Laboratory of Biology and Health, UFR Biosciences, Félix Houphouet-Boigny University, 22 BP 582, Abidjan, Côte d’Ivoire.

    ABSTRACT

    Background: This study aims to evaluate the effect of cider vinegar (Vci) and cashew vinegar (Vca), used as alternative to synthetic anticoccidials, on eggs quality in Japanese quail (Coturnix japonica).

    Methods: The different vinegars were administered in drinking water at doses of 10 ml, 20 ml and 30 ml/l. Each dose was assigned to a separate batch and named Vci10, Vci20, Vci30, Vca10, Vca20 and Vca30. In addition, amprolium was used as a control treatment (batch Amp) as well as a batch without treatment (batch Tem). The treatments were applied on five consecutive days and repeated once a month. After treatment, external parameters such as shell weight (Pco), yolk weight (PJ) and white weight (PB), yolk height (HJ), white height (HB) and yolk diameter (DJ) were evaluated by weighing and measuring. Internal parameters (%Vit, %coq, % IF, Ind Vit and UH) were evaluated by calculation.

    Result: With regard to external parameters, studies have shown that there is no significant difference p>0.05 between the averages observed over a three-month period. With regard to internal parameters, theVca30 batch recorded the best averages in the first two months of laying, in contrast to the Tem batch. However, from the third month onwards, no significant difference was observed between the averages of the batches, with p>0.05. These results show that the use of cider and cashew vinegars has no effect on the external and internal characteristics of quail eggs.

    INTRODUCTION

    Japanese quail are an excellent and affordable source of animal protein (Babangida and Ubosi, 2005). They are small, hardy birds characterized by rapid growth, early sexual maturity, high egg production and lower feed and space requirements compared to other poultry species (Nanda et al., 2015). Quail are farmed for their meat and eggs. Studies have shown that quail eggs are the animal product with the most balanced content of protein, vitamins, minerals and enzymes (Olubamiwa et al., 1999). According to (Truffier, 1978), this egg has therapeutic properties, especially for treating allergies. It is used to relieve and treat various respiratory conditions and many other health problems (Teusan et al., 2008). These virtues have led to a rapid increase in quail farming. However, in intensive farming, diseases are generally attributed to environmental causes that are largely dependent on zootechnical choices or to the action of pathogenic organisms favored by host density (Kinkelin-Pelletan and Michel, 2014). Thus, although quails are known for their resistance to disease, they still require immune support to prevent potential illnesses that could reduce their production performance. To this end, antibiotics or anticoccidials are added to poultry feed as growth promoters. They serve to stabilize the microbial flora of the intestine, optimize overall performance and prevent the proliferation of certain intestinal pathogens (Khan and Iqbal, 2016). The consumption of certain feed additives is attracting considerable interest within the poultry industry (Ricke et al., 2020). In short, in order to meet the demands of high production and efficient feed conversion, the modern poultry industry uses specific feed additives (Zampiga et al., 2021) such as antibiotics. However, with the withdrawal of antibiotics, the poultry industry faces the challenge of identifying a viable alternative to antibiotics with similar properties (Mamabolo et al., 2025). As an alternative, particular attention has been paid to organic products such as apple cider vinegar and cashew apple vinegar. These two vinegars are made from agricultural products as a replacement for antibiotics in order to strengthen the immune system and improve animal production.
           
    The overall objective of this study is to contribute to reducing the misuse of anticoccidials in modern livestock farming. Specifically, the aim will be to evaluate the effect of two vinegars (apple cider vinegar and cashew vinegar) on egg quality in Japanese quail (Coturnix japonica).

    MATERIALS AND METHODS

    Animal material
     
    This work was carried out from april to june 2023 at the experimental farm of NANGUI ABROGOUA University located in Adjamé in the district of Abidjan, in the southeast of Côte d’Ivoire between 5.360° and 5.440° north latitude and 4.100° and 3.960° west longitude. The animal material consisted of 192 quails aged 42 days with an average weight of 161.33 g. These quails came from the experimental farm at Nangui ABROGOUA University. They were divided into eight groups of 24 subjects and each group was subdivided into three sub-lots. Each lot was housed in a cage (8 quails). Finally, all the animals were fed Ivograin industrial feed for 12 weeks.
     
    Treatment and distribution
     
    Cider vinegar (Vci) and cashew apple vinegar (Vca) were purchased on the market in the city of Abidjan and used as an anticoccidial agent, as was an amprolium-based medication. For treatment, different vinegars with 6% acidity were administered in drinking water at three different concentrations: 10, 20 and 30 ml/l, named Vci10, Vci20 and Vci30 for apple cider vinegar and Vca10, Vca20 and Vca30 for cashew apple vinegar. Amprolium was applied according to the manufacturer’s recommendations (0.6 g/l) (Table 1, 2). Amprolium and drinking water with 0% vinegar, named Amp and Tem respectively, served as controls. Each group received its treatment acids and Amprolium for five consecutive days and repeated once a month.

    Table 1: Biochemical composition of the experimental diets.



    Table 2: Chemical composition of apple cider vinegar (ACV) and cashew apple vinegar (CAV).


     
    Determination of the physical parameters of quail eggs
     
    The eggs were collected daily and weighed using an SH-125 electronic scale with a capacity of 500 g and an accuracy of 0.01 g. First, the eggs in each batch were weighed individually, then their average individual weight per batch was determined. Once the weighing was complete, an egg corresponding to the average weight of the batch was selected and identified using a permanent marker. At the end of the week, all the eggs marked per batch were used to evaluate their external and internal physical characteristics. The external characteristics concerned the length and width of the eggs, as well as the weight of their shells and their volume. The internal characteristics concerned the vitellus index, the Haugh unit and the proportion of albumen and vitellus.
           
    The length and width were measured using a Vernier Caliper electronic caliper with a range of 150 mm and an accuracy of ±0.1 mm. These measurements were used to calculate the shape index (SI) according to (Hassan, 2010) using Formula 1. The volume of the egg was determined by the variation in water level when the egg was immersed in a graduated beaker containing water (Formula 2). To assess the weight of the shells, the selected eggs were carefully broken and their contents emptied individually into a Petri dish that had been weighed beforehand. The shells were then carefully rinsed and dried at room temperature for 24 hours before weighing. Weighing was carried out using the same electronic scale mentioned above. These measurements were used to calculate the shell percentage (ICo) using formula 3 (Nedeljka, 2006).

     
                   Egg volume (V) = Final water volume + Initial volume of water contained in the test tube           ...(2)

     
    Next, the diameter of the vitellus and the height of the albumen and vitellus were measured using a graduated ruler and the depth gauge of the caliper according to (Ouaffai et al., 2018). The gauge is immersed vertically in the albumen or yolk until it reaches the bottom of the Petri dish. The upper end of the albumen or yolk on the gauge is interpreted as a limit and this limit is placed on a graduated ruler to read the height. As for the diameter, the caliper was placed horizontally at the ends for reading.
           
    These parameters were used to calculate the Haugh unit, also known as the Haugh index (Formula 4) and the vitellus index (Formula 5). Finally, the yolk (vitellus) was separated from the white (albumen) using a spoon. Each Petri dish containing an egg was weighed using the SH-125 electronic scale. The weight of the egg contents was determined by the difference in weight between the Petri dish and the dish plus its contents. The proportions of albumen and vitellus were then calculated using Formula 6.
     
              UH = 100 × Log (h + 7.57 - 1.7 × W0, 37) (Berto et al., 2007)        ...(4)



     
    h: Height of the albumen.
    W: Weight of the egg.
    7.57: Correction factor for the height of the albumen.
    1.7: Correction factor for the weight of the egg.

    The proportion of white or yolk is calculated as the ratio of the weight of that component to the total weight of the egg, expressed as a percentage (FAO, 2013; USDA, 2018).
     
    Statistical analysis
     
    Statistical analysis of the data was performed using IBM SPSS Statistics 20 software. For the comparison of means, one-way ANOVA was used, followed by Tukey’s multiple comparison test to assess the significance of any differences. Differences were considered significant at the 5% level.

    RESULTS AND DISCUSSION

    Effects of different types of vinegar at different concentrations on the external physical parameters of quail eggs
     
    The results for the external physical parameters are shown in Table 3, 4 and 5. In the first month of laying (Table 3), there were no significant differences (p>0.05) between the different treatments for egg length (LO), egg width (lO), yolk weight (PJ) and white weight (PB), yolk height (YH) and white height (WH), yolk diameter (YD), egg volume (EV) and shell weight (SW). For egg weight, quails treated with Vca30 obtained the best values, which were significantly different from the weight obtained in quails treated with Vca20, Amp and Tem. The differences were considered significant at (P<0.05)

    Table 3: External physical parameters in the first month of quail egg laying subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.



    Table 4: External physical parameters in the second month of quail egg laying subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.



    Table 5: External physical parameters in the second month of quail egg laying subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.


           
    In the second month of laying (Table 4), there were no significant differences (p>0.05) in egg length, width, yolk and white weight, yolk and white height, yolk diameter, egg diameter, or shell weight. However, there was a significant difference (p>0.05) in egg weight (EW). Lot Vca30 (12.25±0.62a) significantly (P<0.05) recorded the highest value compared to the other lots.
           
    After three months of laying, statistical analyses showed that there was no significant difference p>0.05 between the values of all batches for egg length, width, yolk and white weight, yolk and white height, yolk diameter, egg volume and shell weight. However, for egg weight, there was a significant difference p>0.05 between the averages of the batches. The average values for batches Vca30 and Tem were higher than those for the other batches.
     
    Effects of different types of vinegar at different concentrations on the internal physical parameters of quail eggs
     
    The results of the internal physical parameters are shown in Table 6, 7 and 8. At the end of the first month of laying (Table 6), the analyses showed no significant differences p>0.05 between the different treatments except for the shell index (% Icoq), Haug unit (UH) and shape index (% IF). As for the percentage of albumen (% Alb), the Vca30 and Vci10 groups recorded the best averages compared to the other groups. The eggs obtained from quails treated with Vca30 also had the highest average value for yolk percentage (%Vit) compared to the other batches. The Tem batch had the lowest value. With regard to the yolk index (IndVit), the Vca20 and Vca30 batches recorded averages that were significantly higher than the other batches.

    Table 6: Internal physical parameters during the first month of laying of quail eggs subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.



    Table 7: Internal physical parameters in the second month of laying quail eggs subjected to different concentrations of vinegars used as alternative to synthetic anticoccidials.



    Table 8: Internal physical parameters in the third month of laying quail eggs subjected to different concentrations of vinegars used as anticoccidials.


           
    In the second month of laying (Table 7), significant differences were observed only in the % Alb and % Vit parameters. The Vci10 treatment had a higher albumen percentage than the others. For the vitellus percentage, the Vca30 and Vca20 treatments had the highest values.
           
    Finally, in the third month of laying (Table 8), there was no significant difference p>0.05 between the means of the different treatments for the internal parameters of the eggs, with the exception of the vitellus index (IndVit). For this parameter, only the tem treatment differed from the others, with the lowest value.
           
    The use of cider vinegar and cashew vinegar showed no difference in the external parameters studied, except for egg weight, regardless of the age of the quail at laying. The same observation was made by (Reda et al., 2024), who used sumac seed powder which is rich in organic acid like malic acid, citric acid, tartaric acid and fumaric acid in quail feed as a feed additive and observed no significant effect on shell weight, yolk weight or white weight. Unlike the present study, (Aliverdi-Nasab et al., 2023), who used an acidifying feed supplement, observed an improvement in yolk height, white height and yolk diameter. The weight of the egg was significantly higher in subjects who received the Vca30 treatment. In general, the use of these vinegars at different concentrations had no negative effect on external parameters. The results obtained with the Vca30 treatment could be explained by its high mineral concentration. According to the results of this study’s analysis, cashew apple vinegar contains macro-minerals such as calcium, phosphorus, potassium and magnesium in higher proportions than apple cider vinegar. Acidifiers generally promote nutrient digestion and mineral absorption, which could improve egg production both externally and internally. This statement is consistent with that of Makofane et al., (2022), who state that citric acid promotes nutrient digestion and mineral absorption.
           
    According to (Bourre, 2005), dietary intake can have a positive impact on the composition and quantity of egg matter in laying hens. Similarly, (Park et al., 2002), who used organic acid with yeast culture in the feed of laying hens, found a significant variation in egg weight in hens fed with organic acid compared to the control group. These results are also consistent with those of Bouassi et al. (2016), who used ACIDAL in drinking water and confirmed an increase in egg weight in hens treated with this acidifier.
           
    With regard to internal physical parameters, the results are only significant for the percentage of yolk (% Yolk), the percentage of albumen (% Alb) and the yolk index (Yolk Index). For these parameters, treatments with cashew vinegar produce better values. However, the effects appear to even out with the age of the laying hen. These results contradict those of (Bouassi et al., 2021), who supplemented the drinking water of laying hens with liquid whey and ACIDAL® ML but observed no effect on egg quality characteristics. In general, treatments with vinegars had no significant effect on egg production. This could be explained by the fact that these parameters vary very little. These results are consistent with those of (Kaya et al., 2015), who used a mixture of acids in laying hens and observed no effect on egg production.

    CONCLUSION

    At the end of the study, the results showed that the use of cider vinegar and cashew vinegar as alternatives to synthetic anticoccidials had no negative effect on the internal and external parameters of quail eggs. The effect of cashew vinegar was more noticeable on egg weight during the first two months of laying at a dose of 30 ml/l of water. The use of these vinegars at a dose of 30 ml/l of drinking water can therefore be recommended, pending confirmation by other studies, particularly on the digestive health of quails.

    CONFLICT OF INTEREST

    The authors declare that there are no financial or personal conflicts of interest that could have influenced the results or interpretation of the data presented in this article regarding the physical parameters of quail eggs. They confirm that this study was conducted in accordance with current ethical standards and with complete scientific independence. No financial or material support was received from organizations or companies that could derive a direct benefit from the results of this research.

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