Tropical alfalfa (Medicago sativa cv. Kacang Ratu BW) supplementation for reducing cholesterol and improving quality of carcass and meat of hybrid duck

Abstract

Context Duck meat is a good source of protein (21.4%) but it is high in cholesterol, with a standard range of 125–200 mg/dL. Alfalfa is a legume that contains saponins, which have been shown to reduce the cholesterol content of meat. Aim We aimed to determine the effect of alfalfa on the weight of the internal organs and carcass, the physicochemical quality of meat, and the cholesterol of hybrid ducks in Indonesia. Methods Ninety 1-day-old Indonesian hybrid ducks were fed basal rations supplemented with 0% (control), 3%, or 6% fresh alfalfa (n = 5 per group), calculated on a dry matter basis. Five replicates were made for each dietary treatment. Dietary treatments were administered to the ducks from 8 to 35 days of age. The parameters measured were the internal organ weight, carcass quality (live weight, carcass weight, carcass percentage, and abdominal fat), physicochemical quality of meat (water content, crude protein, crude fat, pH, water holding capacity [WHC], cooking loss, and tenderness), and the cholesterol content of the liver, breast meat, thigh meat, and blood (including the high-density lipoprotein/HDL and low-density lipoprotein/LDL). Analysis of variance and Duncan’s multiple range tests determined the significance of results. Key results Supplementation of rations with up to 6% of alfalfa did not significantly affect the weight of the internal organs, but reduced the cholesterol content in the liver, meat, and blood. In addition, the physicochemical parameter of alfalfa supplementation in the rations, up to a level of 6%, had no effect on carcass quality, moisture content, crude protein or pH of hybrid duck meat. Moreover, supplementation with 6% of alfalfa significantly reduced the LDL levels while increasing the HDL and affecting crude fat, WHC, cooking loss, and tenderness of hybrid ducks. Conclusions Supplementation with up to 6% of alfalfa did not affect the weight of key internal digestive organs, but reduced the cholesterol content, and increased the HDL levels of blood. Alfalfa supplementation affected the physicochemical quality of hybrid duck meat. However, the optimum level (production parameters observation) of alfalfa supplementation in the diet was at 3%. Implications Hybrid duck meat exhibits lower cholesterol, higher HDL, and lower LDL when the diet is supplemented with alfalfa, whereas other parameters were largely unchanged.