Effects of an emulsifier on the performances of Khaki Campbell ducks added with different sources of fats

doi:10.1007/s11703-011-1141-z

Front Agric Chin

2011, Vol. 5

Issue (4) : 605-611 https://doi.org/10.1007/s11703-011-1141-z

RESEARCH ARTICLE

Effects of an emulsifier on the performances of Khaki Campbell ducks added with different sources of fats

Zosangpuii, Amlan Kumar PATRA(

), Goutam SAMANTA, Kaushik PAL

Department of Animal Nutrition, Faculty of Veterinary and Animal Sciences, West Bengal University of Animal and Fishery Sciences, 37 K B, Sarani, Belgachia, Kolkata 700037, India

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Abstract

An experiment was conducted to assess the effects of different sources of fats added with an external emulsifier (lecithin) on the performances of Khaki Campbell Ducks in an eight-week trial. Ducks were grouped into five dietary groups with three replicates (n = 10) in each group. The ducks were fed with a basal diet supplemented with 3% soybean oil and without emulsifier (C1), 3% palm oil without emulsifier (C2), 3% soybean oil with emulsifier (T1), 3% palm oil with emulsifier (T2) and 3% lard with emulsifier (T3). The growth performance of ducks did not vary (P>0.1) among the dietary treatments. Feed intakes by ducks were also similar (P>0.1) among treatments within the periods. Similarly, feed intake to gain ratios were not affected by any dietary treatments. The metabolizability of dry matter, crude protein and nitrogen free extract also did not change (P>0.1) due to various dietary treatments. However, the metabolizability of fats in all the emulsifier added groups (T1, T2 and T3) was greater (P<0.05) than the dietary groups without emulsifier (C1 and C2). Various carcass traits such as percentages of hot carcass, breast, legs, lungs, hearts, gizzard, giblets weights relative to bodyweights did not vary (P>0.1) among the groups. The carcass yield tended (P = 0.06) to be greater in the T1 than in the C1 group. The moisture, fats, protein and ash composition of meat (percent on fresh basis) was similar (P>0.1) among treatments. In conclusion, supplementation of lecithin as an emulsifier to the diets containing different sources of fats (3%) appears to have no major impact on the overall performances of Khaki Campbell ducks in their grower phase.

Keywords Khaki Campbell ducks fats emulsifier performance

Corresponding Author(s): PATRA Amlan Kumar,Email:patra_amlan@yahoo.com

Issue Date: 05 December 2011

Cite this article:

Kaushik PAL,Goutam SAMANTA,Zosangpuii, et al. Effects of an emulsifier on the performances of Khaki Campbell ducks added with different sources of fats[J]. Front Agric Chin, 2011, 5(4): 605-611.

URL:

https://academic.hep.com.cn/fag/EN/10.1007/s11703-011-1141-z
https://academic.hep.com.cn/fag/EN/Y2011/V5/I4/605

Tab.1 Ingredient composition of diet fed to Khaki Campbell ducks

Tab.2 Analyzed chemical composition of diets dry matter basis fed to Khaki Campbell ducks

Tab.3 Effects of different sources of fat supplementation with an emulsifier on bodyweight (g per duck), intake (g per day) and feed to gain ratio (g/g) of Khaki Campbell ducks

Tab.4 Effects of different sources of fat supplementation with an emulsifier on intake and metabolizability of nutrients in Khaki Campbell ducks

Tab.5 Effects of different sources of fats supplementation with an emulsifier on carcass traits and meat composition of Khaki Campbell ducks

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