The effect of replacing maize with re-binding banana hump flour on the meat quality, footpad color, and feather or hybrid duck

Abstract

The purpose of this study was to determine the deposition percentage of breast meat, leg colour, and feather weight of hybrid ducks. The research material was 100 hybrid ducks regardless of sex (age 21 days) Peking x Khaki Campbell. The method used was a field experiment using a completely randomized design (CRD) consisting of 5 treatments and four replications. Each replication of 5 hybrid ducks. The treatments used were T0: 20% corn, T1: 15% corn + 5% Banana Hump Flour re-binding, T2: 10% corn + 10% Banana Hump Flour re-binding, T3: 5% corn + 15% Banana Hump Flour re-binding, T4: 20% Banana Hump Flour re-binding. Data were analyzed statistically using Covarian analysis (ANCOVA). If the data results differ significantly between treatments, Duncan's Multiple Range Test (DMRT) will proceed. The results showed that banana hump flour had no significant effect (P> 0.05) on the percentage of breast meat deposition and feather weight, but had a very significant effect (P < 0.01) on the color of the legs. It can be concluded that the use of re-binding banana hump flour as a substitute for corn up to 20% in feed gives positive results on the percentage of meat and feathers of hybrid.