Abstract
This study aimed at examining the effects of curcumin supplementation on growth performance, antioxidant capacity, and meat quality of ducks. To investigate these effects, 600 healthy ducks were randomly assigned to four treatment groups with 10 replicates pens, and each pen contained 15 ducks. Ducks were fed a diet containing curcumin at levels of 0, 300, 400, and 500 mg kg−1 in different groups. The results demonstrated that curcumin supplementation is beneficial to the growth performance (p < 0.05) of ducks and antioxidant capacity (p < 0.05) of duck meat. In addition, dietary curcumin raised the meat quality of ducks, improving the meat color, increasing water-holding capacity, and inhibiting lipid and protein oxidation. In conclusion, the present study provides important insights into both the nutrient and qualities of ducks, finding that a dietary inclusion of 400–500 mg/kg of curcumin (kg−1) has the greatest effect.
Highlights
Duck meat is a popular product and is widely consumed throughout the world in Asia [1]
Dietary curcumin significantly increased the final weight, weight gain, and feed intake of ducks in curcumin groups relative to those in the T0 group (p < 0.05); there were no significant differences between the curcumin-supplemented groups (p > 0.05)
There was no significant difference in F/C between the curcumin groups and the control group (p = 0.828)
Summary
Duck meat is a popular product and is widely consumed throughout the world in Asia [1]. Jin et al (2020) reported that adding curcumin to the diet of ducks increased their antioxidant capacity, showing inhibited lipid and protein oxidation in their meat [4]. Curcumin supplementation enhanced the meat quality of broilers by their increasing antioxidant capacity, maintaining cell membrane integrity, and increasing waterholding capacity [8]. Similar studies reported that supplementing the diet with antioxidants improved growth performance and meat quality, and increased animals antioxidant capacity [10,11,12,13]. Daneshyar (2012) reported that supplementing the diet with turmeric (5 mg/kg−1) increased the meat quality of chicken by increasing their antioxidation capacity, suppressing lipid oxidation, and maintaining the contents of volatile compounds [15]
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