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Journal of Applied Sciences
  Year: 2013 | Volume: 13 | Issue: 2 | Page No.: 315-320
DOI: 10.3923/jas.2013.315.320
 
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Effect of Protein level and Dietary Energy on Production, Intestinal Morphology and Carcass Yield of Meat Duck during Starter Phase of 14 days
Eakapon Sritiawthai, Surapat Sakulthai, Jessada Sakdee, Chaiyapoom Bunchasak, Chanwit Kaewtapee and Theerawit Poeikhampha

Abstract:
Seven hundred and fifty six, one day old male ducks were used to study the effect of dietary protein and energy on production, intestinal morphology and carcass yield of meat ducks during starter phase (1-14 days of age). The experimental diets were divided into 9 groups and each consisting 6 replications with 14 ducks. A completely randomized 3x3 factorial study design with 2 main effects was used. The main effects were as follows: (1) dietary energy; 2,700, 2,950 and 3,200 kcal kg-1 and (2) dietary protein levels; 18, 20 and 22%. (The standard recommendations for commercial duck starter diets are protein level 22% and energy level 2,920 kcal kg-1). At the end of feeding trial, the results revealed that there was a statistically significant interaction (p<0.01) between the levels of energy and protein in the diets offered with respect to all of the performance traits during the 14 day test period. The combination 18% protein and 2,700 kcal kg-1 resulted in the highest average daily gain, final weight and food intake and the most efficient food conversion ratio. There were no significant changes in villus height or crypt depth in the duodenum, jejunem or ileum in response to variation in dietary energy content. The only statistically significant change in these parameters in response to variation of dietary protein was in the case of the villus height of the jejunum which was highest at the lowest dietary protein level. Abdominal fat was significantly lower at the lowest energy level than for both of the higher levels. It is concluded that the combination of dietary energy concentration of 2,700 kcal kg-1 and protein content of 18% resulted in maximal growth during the starter phase of duck rearing.
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How to cite this article:

Eakapon Sritiawthai, Surapat Sakulthai, Jessada Sakdee, Chaiyapoom Bunchasak, Chanwit Kaewtapee and Theerawit Poeikhampha, 2013. Effect of Protein level and Dietary Energy on Production, Intestinal Morphology and Carcass Yield of Meat Duck during Starter Phase of 14 days. Journal of Applied Sciences, 13: 315-320.

DOI: 10.3923/jas.2013.315.320

URL: https://scialert.net/abstract/?doi=jas.2013.315.320

 
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