Duck Meat Research Articles

Pendampingan Usaha Mikro Kecil dan Menengah (UMKM) Peternakan Telur Itik Guna Meningkatkan Daya Jual Telur Itik

Micro, small and medium enterprises (MSMEs) have a very important role in driving development and growth and the economy, both in developing and developed countries (Chrismardani, 2014). MSMEs are the right choice for the community to improve economic conditions. The main objective is to collect comprehensive data related to MSMEs in the area in an effort to improve the economy and sustainability of MSMEs in Sungai Pinang Village, as well as to seek to select MSMEs that have significant potential to increase their selling power. In order to be able to identify, understand, and develop MSMEs that have better growth opportunities in the context of Sungai Pinang Village. Ujang/Syahrul's duck egg farm in Sungai Pinang, Tambang District, Kampar Regency, Riau Province, is the only duck farm in the area. A group of 24 KKN students from Abdurrab University chose this business as an MSME program because of its remote location and the lack of public knowledge about it, while the community's interest in duck eggs and meat is high. Their initial steps were to conduct a location survey, ask permission from the business owner, and adopt online marketing methods and placing banners as a promotional strategy. The positive impact was a significant increase in sales of duck eggs and meat, even extending beyond Sungai Pinang.

Changes in physical architecture and lipids compounds in skeletal muscle from Pekin duck and Liancheng white duck

As a complex food, meat displays various biochemical properties that are determined to a great extent by physical architecture and lipid metabolites. Pekin duck and Liancheng white duck are elite breeds with distinct characteristics. Here, we explored the development of the muscle fibers from embryonic stage to 10-wk after birth, and muscle fibers grow slowly after 8-wk. We investigated the meat quality, ultrastructure, lipidomics profiling, and lipids spatial distribution of skeletal muscle at 8 wk. Pekin duck has lower Warner-Bratzler shear force (WBSF) (P < 0.05), high intramuscular fat (IMF) (P < 0.01), longer and wider sarcomere, and higher mitochondrial density (P < 0.001). Liancheng white duck with tighter collagen architecture. A total of 950 lipids from 6 lipid classes identified with lipidomics were analyzed, the levels of GP, GL, and PR were significantly higher in Pekin duck (P < 0.05), SL and ST were significantly higher in Liancheng white duck (P < 0.05). There were 333 significantly different lipids (|log2(Fold Change)| ≥ 1 and FDR < 0.05) screened, most lipids distributed in the muscle tissue were uniform, but some specifically distributed in connective tissue. To some extent, the results demonstrate the high lipid deposition capacity of Pekin duck and the high medicinal function of Liancheng white duck. Our study provides new insights into the relationship between skeletal muscle architecture and meat toughness, which increased the knowledge of lipidomic characteristics and provide a basis for duck meat authentication.

Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms

The aim of this study was to investigate the effect of ultrasound thawing on the eating quality and off-flavor of frozen duck meat and discuss its possible mechanisms. The thawing rate, meat quality, Low-field nuclear magnetic resonance (LF-NMR), secondary structure, free amino acid (FAA) and volatile flavor compounds under different ultrasound thawing power (0, 200, 400, and 600 W) were determined. The results showed that ultrasound powers ranging from 200 W to 600 W significantly shortened the thawing time by 30.96%–55.05%. Compared to the control group without ultrasound treatment, 400 W ultrasound thawing significantly reduced (P < 0.05) thawing loss, pH, L*, b*, shear force and pressure water loss, and increased a*, ΔE, and BI, indicating an improvement in color, tenderness, and water holding capacity (WHC). LF-NMR and Raman spectra analyses demonstrated that 400 W ultrasound thawing effectively reduced the loss of free water and promoted the α-helix to β-sheet transition, thereby improving the WHC. Moreover, the off-flavor compounds of duck meat were effectively reduced by inhibiting lipid oxidation and FAA degradation in 400 W ultrasound thawing group. These findings provide a new perspective on the reduction of off-flavor and optimizing ultrasound thawing power of frozen duck meat.

Effects of Elephant Foot Yam (Amorphophallus peoniifolius) Flour on Proximate Compositions and Sensory Attributes of Duck Meat Nugget Under Refrigerated Storage

Effects of Elephant Foot Yam (Amorphophallus peoniifolius) Flour on Proximate Compositions and Sensory Attributes of Duck Meat Nugget Under Refrigerated Storage

Identification of SNPs in MITF associated with beak color of duck.

Introduction: Beak color-a pigment-related trait-is an important feature of duck breeds. Recently, little research has addressed genetic mechanism of the beak colors in poultry, whereas the process and the regulation factors of melanin deposition have been well described. Methods: To investigate the genetic mechanism of beak colors, we conducted an integrated analysis of genomic selection signatures to identify a candidate site associated with beak color. For this, we used black-billed (Yiyang I meat duck synthetic line H1, H2, H3&HF) and yellow-billed ducks (Cherry Valley ducks and white feather Putian black duck). Quantitative real-time PCR and genotyping approaches were used to verify the function of the candidate site. Results: We identified 3,895 windows containing 509 genes. After GO and KEGG enrichment analysis, nine genes were selected. Ultimately, MITF was selected by comparing the genomic differentiation (FST). After loci information selection, 41 extreme significantly different loci were selected, which are all located in intron regions of MITF and are in almost complete linkage disequilibrium. Subsequently, the site ASM874695v1:10:g.17814522T > A in MITF was selected as the marker site. Furthermore, we found that MITF expression is significantly higher in black-beaked ducks than in yellow-beaked ducks of the F2 generation (p < 0.01). After genotyping, most yellow-billed individuals are found with homozygous variant; at the same time, there are no birds with homozygous variant in black-billed populations, while the birds with homozygous and heterozygous variant share the same proportion. Conclusion: MITF plays a very critical role in the melanogenesis and melanin deposition of duck beaks, which can effectively affect the beak color. The MITF site, ASM874695v1:10:g.17814522T > A could be selected as a marker site for the duck beak color phenotype.

Metabolomic characterization of Liancheng white and Cherry Valley duck breast meat and their relation to meat quality

Liancheng white duck is a typical local duck breed in Fujian Province famous for its meat traits. To better understand how meat quality varies with breed, the chemical composition of breast meats of Liancheng white ducks (LD) and Cherry Valley ducks (CD) were examined using ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS).The correlation between meat quality and the differential metabolites was further analyzed. The results showed that the effects of breed on duck breast meat were significant for pH, color, cooking loss, and shear force. Liancheng white duck breast meat exhibited a higher shear force and pH, and lower cooking loss and lightness (L*24), redness (a*24), and yellowness (b*24) than CD. Metabolomic analysis revealed significant differences between the meat extracts from the 2 duck breeds. A total of 49 and 57 significantly different metabolites were identified in positive and negative ion modes, respectively. These differentially accumulated metabolites (DAMs) could be divided into 28 classes, of which the 4 main categories were carbohydrates, amino acids, fatty acids, and eicosanoids. Liancheng white duck might have better nutritional and medicinal value considering the higher content of (4Z,7Z,10Z,13Z,16Z,19Z)-4,7,10,13,16,19-docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), eicosapentaenoic acid (EPA), and prostaglandinF3α (PGF3α), having anti-inflammatory orantioxidant effects. Carbohydrate concentration negatively correlated with pH24. The 4 metabolites positively correlated with the shear force. These results provide an overall perspective for bridging the gap between variation of duck meat quality and metabolites with respect to breed.

Dietary ethylenediamine dihydroiodide improves intestinal health in Cherry Valley ducks

This study investigated the effect of ethylenediamine dihydroiodide (EDDI) on the growth performance, thyroid function, immune function, intestinal development, intestinal permeability, intestinal barrier functions and microbial characteristics of Cherry Valley ducks. The results showed that the addition of EDDI significantly increased body weight, average daily gain, serum level of lymphocytes, basophils, triiodothyronine, thyroxine and thyrotropin, villus height, and villus height-to-crypt depth ratio, and significantly decreased crypt depth, diamine oxidase, serum D-Lactic acid of ducks (P < 0.05). EDDI also significantly up-regulated the mRNA expression of zonula occludens-1, zonula occludens-2, zonula occludens-3, mucin 2, secretory immunoglobulin A, interleukin-10 and avian β-defensin 2 in the jejunum and ileum (P < 0.05), and down-regulated the mRNA expression of occludin and interleukin-6 in the jejunum and ileum. Additionally, the addition of EDDI significantly increased cecal level of acetic acid, propionic acid, butyric acid (P < 0.05). Cecal microbiome analysis indicated that the addition of EDDI significantly increased the relative abundance of these microorganisms that can produce short-chain fatty acids, mainly including Actinobacteria, Verrucomicrobia, Clostridiales and Lactobacillales, and decreased the relative abundance of pathogenic bacteria Deferribactere. Interestingly, triiodothyronine and thyroxine levels were highly positively correlated with the relative abundance of Actinobacteria. These results revealed that the addition of EDDI could promote the growth and development of meat ducks by improving their thyroid function, immune function, intestinal development and intestinal barrier functions of ducks.

Extended-spectrum β-lactamase-producing E. coli from retail meat and workers: genetic diversity, virulotyping, pathotyping and the antimicrobial effect of silver nanoparticles

BackgroundThe spread of extended-spectrum β-lactamases (ESBL) producing E. coli from food animals and the environment to humans has become a significant public health concern. The objectives of this study were to determine the occurrence, pathotypes, virulotypes, genotypes, and antimicrobial resistance patterns of ESBL-producing E. coli in retail meat samples and workers in retail meat shops in Egypt and to evaluate the bactericidal efficacy of silver nanoparticles (AgNPs-H2O2) against multidrug resistant (MDR) ESBL-producing E. coli.ResultsA total of 250 retail meat samples and 100 human worker samples (hand swabs and stool) were examined for the presence of ESBL- producing E. coli. Duck meat and workers’ hand swabs were the highest proportion of ESBL- producing E. coli isolates (81.1%), followed by camel meat (61.5%). Pathotyping revealed that the isolates belonged to groups A and B1. Virulotyping showed that the most prevalent virulence gene was Shiga toxin 2 (stx2) associated gene (36.9%), while none of the isolates harbored stx1 gene. Genotyping of the identified isolates from human and meat sources by REP-PCR showed 100% similarity within the same cluster between human and meat isolates. All isolates were classified as MDR with an average multiple antibiotic resistance (MAR) index of 0.7. AgNPs-H2O2 at concentrations of 0.625, 1.25, 2.5 and 5 μg/mL showed complete bacterial growth inhibition.ConclusionsVirulent MDR ESBL-producing E. coli were identified in retail meat products in Egypt, posing significant public health threats. Regular monitoring of ESBL-producing E. coli frequency and antimicrobial resistance profile in retail meat products is crucial to enhance their safety. AgNPs-H2O2 is a promising alternative for treating MDR ESBL-producing E. coli infections and reducing antimicrobial resistance risks.

Effect of Bacillus toyonensis BCT-7112T supplementation on growth performance, intestinal morphology, immune-related gene expression, and gut microbiome in Barbary ducks

This study aimed to investigate the effect of Bacillus toyonensis BCT-7112T supplementation on growth performance, intestinal morphology, immune-related gene expression, and the cecal microbiota of meat ducks. A total of 150 one-day-old male Barbary ducks were divided into 3 groups with 5 replicates (n=10 ducks per replicate) by completely randomized design and offered diets supplemented with the commercial product Toyocerin (containing 1×109B. toyonensis BCT-7112T viable spores/g product) at the levels of 0, 500, or 1,000 mg/kg (0, 500, or 1,000 ppm), respectively, for 8 wk. The results showed that although ducks in the 500 ppm B. toyonensis BCT-7112T group displayed numerically better values (e.g., weight gain and feed conversion ratio) than those in the control group, the growth performance of ducks fed diets supplemented with B. toyonensis BCT-7112T did not differ significantly from that of the control group (P > 0.05). There were no significant differences in the intestinal mucosal morphology of ducks across the experimental groups (P > 0.05). However, ducks in the 500 ppm B. toyonensis BCT-7112T group showed a trend of greater values, for example, villus height per crypt depth of duodenum (P=0.16) and ileum (P=0.12) compared with those in the control group. The relative expression of immune-related genes, for example, interferon (IFN) and interleukin-6 (IL-6) in the meat duck spleen was significantly lower in both B. toyonensis BCT-7112T groups at 14 d and 35 d than in the control group (P < 0.05). Beta diversity analysis of the cecal microbiota of ducks in either the 500 ppm or the 1,000 ppm B. toyonensis BCT-7112T group showed to have higher diversity than that in the control group, where at the phylum level, Bacteroidetes was the most abundant, followed by Firmicutes, and at the genus level, Bacteroides, Fusobacterium, and Ruminococcaceae were the top 3 most abundant genera. In conclusion, our study demonstrates that 500 ppm supplementation with B. toyonensis BCT-7112T in duck diets can reduce proinflammatory cytokine gene expression, improve immunological function, and increase the variety of microbial communities in the ceca of meat-type ducks.

Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein

Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein

Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast

This study aimed to investigate the effect of five thermal processing methods: boiled (95 ± 2 °C for 15 min, B95/15); deep-fried (180 ± 2 °C for 10 min, DF180/10); pressure braised (121 ± 2 °C, 0.15 MPa for 15 min, AE121/15); pan-fried (160 ± 2 °C for 10 min, PF160/10); and roasted (200 ± 2 °C for 15 min, R200/15) on the level of Nε-carboxymethyl-lysine (CML) in duck breast. The processing methods exhibited distinct mechanisms on CML formation in duck breasts, with the heat treatment directly affecting the moisture status. The B95/15 was affected by lipid oxidation. Furthermore, peroxidation production denatured the protein structure during deep-frying, promoting CML formation. Pressure braising had a complex effect on protein denaturation, while high pressure (0.15 MPa) led to the loosening of myofibrillar protein (MP) structure and deamidations that could also be responsible for protein hydrolysis and unfolding. The CML contents in pan-fried samples were related to protein folding and aggregation due to disulfide bond formation. The high roasting temperature on the antioxidant system damaged the meat structure, resulting in protein oxidation. Overall, this study provides some insights into the reduction and control of CML in processed duck meat.

Rapid identification and quantitation of pork and duck meat of binary and ternary adulteration in minced beef by 1H NMR combined with multivariate data fusion

Rapid identification and quantification of pork and duck meat adulterated in ground beef were successfully performed by 1H NMR spectra combined with chemometrics. In principal component analysis (PCA), beef had a higher content of methionine and glutamine, which may be the key to distinguishing beef from pork and duck. Both of the binary and ternary adulterated beef could be successfully discriminated by orthogonal partial least squares discriminant analysis (OPLS-DA), with a discrimination accuracy of 100%. Leucine, isoleucine, methionine and glutamine were screened out as the potential markers for beef adulteration. After verification by external samples, the partial least squares (PLS) model was proved to be accurate in predicting binary and ternary adulteration levels in beef, with the determination coefficients R2p of 0.9153 and 0.9348, respectively, and the root mean square error (RMSEP) of 0.1112 and 0.0821, respectively. These results provide a comprehensive perspective on beef adulteration and improve understanding of the relationship between metabolites and meat.

Effect of Duck Meat Maceration in Coconut Shell Liquid Smoke on the Quality of Duck Meat Sausage

This study aims to determine the effect of maceration of coconut shell liquid smoke in increasing the preference value of panelists and the quality of duck meat sausages both physically and chemically. This study was conducted in January 2023 at the Meat Processing Laboratory, Animal Product Technology Section, Faculty of Animal Science, Brawijaya University. The material used was duck meat sausage. This study used an experimental method with a completely randomized design consisting of 5 treatments and 4 replications. The results of the analysis showed that maceration of coconut shell liquid smoke produced no significant effect (P&gt;0.05) on carbohydrates, protein content, ash content, fat content, moisture content, cooking loss, pH, and tenderness but had a very significant effect (P&lt; 0.01) on the value of water holding capacity and organoleptic value. From this study, it could be inferred that maceration of coconut shell liquid smoke could help in reducing the value of cooking loss, moisture content, fat content, carbohydrates, and pH as well as increase the value of ash content, protein content, and water holding capacity.

Triplex-colored nucleic acid lateral flow strip and multiplex polymerase chain reaction coupled method for quantitative identification of beef, pork and chicken

Meat adulteration is one of the worldwide challenges for food quality control. Now, we developed a multiplex PCR and nucleic acid lateral flow strip (mPCR-NALFS) integrated method that employs triplex-color latex microspheres (LMs) as visual labels for simultaneous identification of beef, pork and chicken DNA. First, three primer pairs for beef, pork and chicken DNA are tailed with specific oligonucleotide sequences (anti-recognition/anti-detection/anti-control probes) as swing tags. Then, double-stranded amplicons obtained after mPCR amplification were flanked by tags. Finally, these amplicons can accurately hybridize with the pre-immobilized recognition probes on the conjugate pad, detection probes on the test lines and control probes on the control line, respectively. The LMs and recognition probe modified LMs were characterized by scanning electron microscopy, ultraviolet-visible spectroscopy and Fourier Transform Infrared spectroscopy. This strip can quantitatively detect beef, pork and chicken DNA within 10 min without compromising on accuracy compared to the electrophoresis. Specificity analysis revealed no cross-reactivity with meat derived from beef, pork, chicken, duck, mutton, rabbit, goose, ostrich, camel and horse meat. As low as 0.1 % (wt%) of beef, pork and chicken in the simulated adulterated meats were co-detected. This assay was successfully employed for adulteration identification in 28 commercial beef and lamb products.

Heavy metal content in duck eggs and meat that consumes feed containing Sapu-sapu fish (Hypostomus plecostomus)

Abstract. Asnawi. 2023. Heavy metal content in duck eggs and meat that consumes feed containing Sapu-sapu fish (Hypostomus plecostomus). Biodiversitas 24: 3201-3206. This study aimed to evaluate heavy metals in the eggs and meat of ducks feeding on the Sapu-sapu fish (Hypostomus plecostomus Linnaeus, 1758) on Lombok Island, West Nusa Tenggara, Indonesia. The observation of collected Sapu-sapu fish samples from three major Mataram rivers. Duck eggs and meat were collected from a livestock group that fed Sapu-sapu fish. The observed variables include; macronutrients (moisture content, crude protein, crude fat, crude fiber, and ash) and heavy metal content (Cu and Pb) in the Sapu-sapu fish, duck meat and eggs fed by Sapu-sapu fish. The study found that the Sapu-sapu fish possesses complete macronutrients, making it a possible duck feed. The heavy metal content of copper (Cu) in the Sapu-sapu fish ranges from 189.314±0.0238 ppm, while the lead (Pb) content ranges from 4.25±0.18 ppm. The average heavy metal content of Cu in the eggs and meat of ducks consuming Sapu-sapu fish was 7.692±2.158 ppm and 14.523±6.481 ppm, while the levels of lead in eggs and meat of cesarean fish were 0.936±1.557 ppm 0.373±0.211 ppm. The study concluded that the Sapu-sapu fish in the Mataram city stream has a complete nutritional content (protein, fat, amino acids, minerals) but contains high heavy metals. Therefore, if consumed, ducks dispose of it into the eggs and duck meat. As a result, the eggs and meat of ducks that consume sapu-sapu fish contain heavy metals Cu and Pb that exceed the threshold, so they are unsafe for human consumption.

Effects of linseed oil supplementation duration on fatty acid profile and fatty acid metabolism-related genes in the muscles of Chinese crested white ducks

Meat rich in polyunsaturated fatty acids is considered beneficial to health. Supplementing the diet with linseed oil promotes the deposition of polyunsaturated fatty acids (PUFAs) in poultry, a conclusion that has been confirmed multiple times in chicken meat. However, fewer studies have focused on the effects of dietary fatty acids on duck meat. Therefore, this study aims to evaluate the effects of the feeding time of a linseed oil diet on duck meat performance and gene expression, including meat quality performance, plasma biochemical indicators, fatty acid profile, and gene expression. For this study, we selected 168 Chinese crested ducks at 28 days old and divided them into three groups, with 56 birds in each group. The linseed oil content in the different treatment groups was as follows: the control group (0% flaxseed oil), the 14d group (2% linseed oil), and the 28d group (2% linseed oil). Ducks in the two experimental groups were fed a linseed oil diet for 28 and 14 days at 28 and 42 days of age, respectively. The results showed that linseed oil had no negative effect on duck performance (slaughter rate, breast muscle weight, and leg muscle weight) or meat quality performance (pH, meat color, drip loss, and shear force) (P > 0.05). The addition of linseed oil in the diet increased plasma total cholesterol and high-density lipoprotein cholesterol levels (P < 0.05), while decreasing triglyceride content (P < 0.05). Furthermore, the supplementation of linseed oil for four weeks affected the composition of muscle fatty acids. Specifically, levels of α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid were increased (P < 0.05), while eicosatetraenoic acid content was negatively correlated with flaxseed oil intake (P < 0.05). qRT-PCR analysis further revealed that the expression of FATP1, FABP5, and ELOVL5 genes in the breast muscle, as well as FABP3 and FADS2 genes in the thigh muscle, increased after four weeks of linseed oil supplementation (P < 0.05). However, after two weeks of feeding, CPT1A gene expression inhibited fatty acid deposition, suggesting an increase in fatty acid oxidation (P < 0.05). Overall, the four-week feeding time may be a key factor in promoting the deposition of n-3 PUFAs in duck meat. However, the limitation of this study is that it remains unknown whether longer supplementation time will continue to affect the deposition of n-3 PUFAs. Further experiments are needed to explain how prolonged feeding of linseed oil will affect the meat quality traits and fatty acid profile of duck meat.

Rapid screening of Turkey DNA fingerprint using highly sensitive label free plasmonic SERS biosensor

Meat adulteration has been raised posing serious impact on human health upon consumption. In particular, Turkey meat being low-cost is added in higher volume with duck and goose meat to gain profit. Herein SERS (surface enhanced Raman spectroscopy) being a highly sensitive optical detection technique is adopted to target label free Turkey DNA sensing. Pulsed laser deposition was utilized to fabricate various metallic nanomaterial aggregates (Ag, Au, Cu, Al) on solid substrates of Quartz and Si at constant number of laser ablations (3000NLP). The fabricated SERS biosensors are characterized for their structural, morphological and optical properties. Based on their characteristics of metallic nanomaterials, the SERS properties are explained in detail with probe molecule Rhodamine 6 G (R6G). The experimental scrutinization was correlated and validated with Finite difference time domain (FDTD) simulations. Amongst all the nanomaterials, Au/Si was found to possess enhanced sensing (Au/Q:2.8 × 107 & Au/Si:3.9 × 107) with the adopted PLD strategy. Au/Si SERS biosensor was projected with label free turkey DNA sensing which was considered as a major food adulterant with other meat types. The developed Au/Si SERS label free biosensor offers high stability, reproducibility as well ultra-sensitivity with turkey DNA sensing down to 1.8 fg/uL.

PENAMBAHAN KOMBINASI AMPAS TEH HIJAU FERMENTASI DAN PROBIOTIK Lactobacillus sp DALAM RANSUM ITIK CIHATEUP TERHADAP KUALITAS KIMIA DAGING

Green tea waste contains antioxidant compounds that have many pharmacological properties and contain tannins that can reduce digestibility, so further processing is needed by means of fermentation to increase digestibility. Fermented green tea waste combined with probiotic Lactobacillus sp is expected to have a more significant impact on the growth of livestock and their products. The aim of this study was to examine the effect of adding a combination of fermented green tea waste and probiotic Lactobacillus sp in the ration on the chemical quality of Cihateup duck meat. The study was conducted experimentally using 60 Cihateup ducks which were randomly grouped into 4 groups of feed treatment as follows: K1 (100% basal feed/0% fermented green tea waste), K2 (basal feed + 1% fermented green tea waste + 3% probiotics), K3 (basal feed + 2% fermented green tea waste + 2% Probiotic) and K4 (basal feed + 3% fermented green tea waste + 1% Probiotic). The parameters of this study were the chemical quality of Cihateup duck meat which consisted of water content, protein content, and fat content. The results showed that the addition of a combination of fermented green tea waste and probiotic Lactobacillus sp significantly affect (P&lt;0.05) the protein content and fat content of meat, while the water content parameter was not affected. K2 (basal feed + 1% fermented green tea waste + 3% probiotics) treatment produced the highest meat protein content, while K1 (100% basal feed/0% fermented green tea waste + 0% probiotics) treatment resulted in lower meat fat content than other treatments.

Situation of Aflatoxins residues in chicken and duck meat

Situation of Aflatoxins residues in chicken and duck meat

PENGARUH SUBTITUSI TEPUNG Azolla microphylla DAN LIMBAH TEPUNG SISA PENGGORENGAN TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK ITIK PEDAGING

The objective of this research was know to the effect and optimize level of azolla microphylla used in ration on dry and organic matter digestibility for meat duck. This research use 100 meat duck aged 4 days, randomly divided into 5 treatment combinations Completely Randomized Design (CRD) wich divided into five treatment and treatment each (P0, P1, P2, P3,P4) consist of four replication. Each replication used 5 meat ducks.&#x0D; The result of this research in each treatment (P0,P1,P2,P3,P4) on the largest dry matter intake at P0 3523,38, lowest at P4 2998,36 g/head/period. The largest organic matter intake at P0 3257,65, the lowest at P4 2704,14 g/head/period. The largest dry matter digestibility in P2 81,66%, lowest at 79,19% and the largest organic matter digestibility at P3 95,23%, lowest at P0 93,15%. The conclusion in addition of Azolla microphylla affected dry matter consumption, organic matter consumption, and dry matter digestibility, but had no effect on organic matter digestibility.