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Asian Journal of Poultry Science
  Year: 2011 | Volume: 5 | Issue: 4 | Page No.: 150-154
DOI: 10.3923/ajpsaj.2011.150.154
 
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Fat and Cholesterol Contents of Local Duck (Anas platyrhynchos platyrhynchos) Meat Fed Mash, Paste and Crumble Feeds
Ismoyowati and Juni Sumarmono

Abstract:
Feed is one of factors that determines quality attributes of duck meat. The objective of this experiment was to investigate the effects of different forms of feed (mash, paste and crumble) on fat and cholesterol contents of blood and meat of male local ducks reared for 9 weeks. The experiment used 54 day old male local ducks of Indonesia and complete feed (BR II). Treatment applied was the form of the feed which were mash, paste and crumbe. Each treatment has 6 replicates and each experimental unit consisted of 3 ducks. Variables observed were fat and cholesterol contents of meat and cholesterol content of blood. Feeding ducks with different forms of feed significantly affected fat and cholesterol contents of the meat. However, it has no significant effects of blood cholesterol. Locals ducks fed paste feed produce meat with higher cholesterol and fat contents than those fed mash or crumble feeds.
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How to cite this article:

Ismoyowati and Juni Sumarmono, 2011. Fat and Cholesterol Contents of Local Duck (Anas platyrhynchos platyrhynchos) Meat Fed Mash, Paste and Crumble Feeds. Asian Journal of Poultry Science, 5: 150-154.

DOI: 10.3923/ajpsaj.2011.150.154

URL: https://scialert.net/abstract/?doi=ajpsaj.2011.150.154

 
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