000 03367nam a2200337 a 4500
003 OSt
005 20230807095505.0
008 161109s19uu xx 00 eng d
040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a636.5
_bAl8 2016
100 0 _aAlvaran, Zendrik F.
_eauthor
_914588
245 1 0 _aEffects of oregano extract (Origanum vulgare) on production performance of layer type quails (Cotumix cotumix japonica) /
_cby Zendrik F. Alvaran, Nathaniel N. Mojica and Mik Ryell E. Ferma.
260 0 _aIndang, Cavite :
_c2016.
_bCavite State University- Main Campus,
300 _ax, 53 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aResearch Study (Science High School) Cavite State University
504 _aIncludes bibliographical references.
508 _aScience High School, College of Education (CED)
520 3 _aALVARAN, ZENDRIK F., FERMA, MIK RYELL E., AND MOJICA, NATHANIEL N. Effects of oregano extract (origanum vulgare) on production performance of layer type quails. Research Study, Science High School, College of Education, Cavite State University, Indang, Cavite. April 2016. Adviser Dr. Cristina F. Olo. The study “Effects of Oregano Extract (origanum vulgare) on Production Performance of Layer Type Quails’? was conducted at Buna Cerca Indang, Cavite from November 2015 to January 2016. Specifically, the study aimed to determine the most effective level of oregano in terms of egg production, egg weight, and yolk color. There were three treatments, all received three replications. The treatments are: Treatment 1(T1) Control, Fresh water, Treatment 2 (T2) Fresh water with 5mL of oregano extract, Treatment 3 (T3) Fresh water with 10mL of oregano extract. In egg production the best result is given by fresh water with 10mL of oregano extract. In egg weight and yolk color the best result is given by fresh water with SmL of oregano extract. There is no best treatment. Different concentrations of oregano extract produced different effects on quails. Based on egg production, Treatment 3 has the largest average of 9.40 eggs per week, significantly different from Treatment 1 (T,) Control, Fresh water but no significant difference with Treatment 2 (T) Fresh water with 5mL of oregano extract. In terms of egg weight, Treatment 2 (T2) Fresh water with 5mL of oregano extract were significantly different with Treatment | (T;) Control, Fresh water but no significant difference with Treatment 3 (T3) Fresh water with 10mL of oregano extract. In terms of yolk color, Treatment 2 (T>) Fresh water with SmL of oregano extract were significantly different with Treatment 1 (T,) Control, Fresh water but no significant difference with Treatment 3 (T3) Fresh water with 10mL of oregano extract.
541 _cSubmitted copy to the University Library.
_d10/11/2016
_eRS-766
650 0 _aEggs
_910027
690 _91282
_aScience High School
700 _aMojica, Nathaniel N.
_eauthor
_919759
700 _aFerma, Mik Ryell E.
_eauthor
_919760
700 _aOlo, Cristina F.
_eadviser
_91503
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=2d4181a1d54c7df4d33bcda5a568b621
_y Click here to view thesis abstract and table of contents
942 _2ddc
_cMAN
999 _c9809
_d9809