<![CDATA[Improving feed efficiency through local resources is essential for sustainable quail production. This study aimed to evaluate the effect of fermented local feed on the egg quality of laying quail. A randomized block design (RBD) was used, consisting of four treatments with four replications: RA (100% commercial feed/control), RB (90% commercial + 10% fermented local feed), RC (80% + 20%), and RD (70% + 30%). Data were analyzed using ANOVA followed by Duncan’s multiple range test. The results showed that the substitution of commercial feed with fermented local feed had no significant effect (P>0.05) on yolk index, albumen index, and eggshell thickness, but significantly improved yolk color (P<0.01). At weeks 7–8, values were: yolk index 0.504 ± 0.014, yolk color 5.65 ± 0.66, albumen index 0.071 ± 0.010, and eggshell thickness 0.209 ± 0.014. At weeks 12–13, values were: yolk index 0.488 ± 0.208, yolk color 5.70 ± 0.48, albumen index 0.075 ± 0.006, and eggshell thickness 0.205 ± 0.010. It is concluded that up to 30% of commercial feed can be replaced with fermented local feed without compromising egg quality. This finding supports the utilization of local feed resources in quail farming and offers a cost-effective alternative to commercial diets.]]>
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