Effects of synbiotics preparations added to Pengging duck diets on egg production and egg quality and hematological traits.

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From: Veterinary World(Vol. 15, Issue 4)
Publisher: Veterinary World
Document Type: Article
Length: 5,339 words
Lexile Measure: 1440L

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Abstract :

Background and Aim: Duck eggs have high cholesterol levels; inulin addition combined with probiotic is known in several studies to lower cholesterol, while maintaining egg production capacity and blood hematology. This study aimed to investigate the effect of the addition of synbiotic preparations on egg production, egg quality, and hematology of Pengging ducks. Materials and Methods: A total of 200 female Pengging ducks aged 75 weeks (late production phase) and weighing 1467 [+ or -] 90.87 g were maintained in litter cages, each measuring 1*1 ducks. The treatment included the addition of synbiotics between the inulin of gembili tuber (Dioscorea esculenta L. and Lactobacillus plantarum Ina CC B76) as follows: T0=control feed ("farmer feed"), T1=control feed+synbiotics 1 mL/100 g, T2=control feed+synbiotics 1.5 mL/g, and T3=control feed+synbiotics 2 mL/100 g in the feed. A completely randomized design was used in this study. The production performance, physical and chemical qualities of eggs, and hematological parameters of Pengging ducks were evaluated. Results: The addition of synbiotics had no significant impact on the production performance, physical and chemical qualities of eggs, and hematological parameters (p 0.05), except for the egg yolk cholesterol content. The cholesterol content decreased significantly (p 0.05). A significant decrease (p Conclusion: The addition of synbiotics preparations at 1.5 mL/100 g reduced the cholesterol content but did not improve egg production, egg physical quality, and hematology of Pengging ducks. Keywords: cholesterol, egg production, egg quality, inulin, late phase, Pengging duck.

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Gale Document Number: GALE|A701182596