0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
142.18
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Carcass composition and meat characteristics of Pekin ducks in relation to age at slaughter and level of maize distiller’s dried grains with solubles in diets

A. Kowalczyk 1,  
E. Łukaszewicz 1  ,  
M. Adamski 1, 2,  
 
1
Wroclaw University of Environmental and Life Sciences, Institute of Animal Breeding, Division of Poultry Breeding, Chełmońskiego 38c, 51-630 Wrocław, Poland
2
University of Technology and Life Sciences in Bydgoszcz, Department of Poultry Breeding, Mazowiecka 28, 85-084 Bydgoszcz, Poland
J. Anim. Feed Sci. 2012;21(1):157–167
Publish date: 2012-03-12
KEYWORDS:
ABSTRACT:
The effect of the level of maize distiller’s dried grains with solubles (DDGS) in diets for ducks and duration of the fattening period on feed efficiency, body weight, carcass and meat quality was studied. One hundred and sixty commercial Pekin ducklings were divided randomly into four groups (four replicates, each). From 1 to 21 days of age all birds received the same commercial feed, then from day 22 to 56 the ducks were fed with a diet containing one of four levels of DDGS (%): 0 (control), 15, 25 or 30. All ducks were weighed individually at 1, 21, 49 and 56 days of age and feed intake and feed efficiency were calculated. At 49 and 56 days of rearing, 10 birds with body weights close to the average weight for the group were chosen from each group, slaughtered and the following parameters were evaluated: weight of eviscerated carcass with neck, neck without skin, wings with skin, breast and leg muscle, edible giblets (heart, liver, gizzard), skin with subcutaneous fat, abdominal fat, remainder of carcass, as well as the physical and chemical characteristics of breast meat. Inclusion of maize DDGS in amounts up to 25% in the diet of ducks from day 22 of rearing had no adverse effect on the variables studied, regardless of age at slaughter. Moreover, it allowed decreasing the soyabean meal and wheat contents from 18.0 and 41.6% in the control feed to 10.0 and 24.1% in the 25% DDGS feed, respectively.
CORRESPONDING AUTHOR:
E. Łukaszewicz   
Wroclaw University of Environmental and Life Sciences, Institute of Animal Breeding, Division of Poultry Breeding, Chełmońskiego 38c, 51-630 Wrocław, Poland
 
CITATIONS (1):
1. Effect of Carcass Weight on Physicochemical and Sensory Traits of Duck Meat
Yun Seok Kim, Jin Hyung Kim, Soo Hyun Cho, Sun Moon Kang, Geun Ho Kang, Hyun Woo Seo, Ba Hoa Van
Korean Journal of Poultry Science
ISSN:1230-1388