Affiliation:
1. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2. Animal Husbandry Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3. College of Animal Science and Technology, Beijing University of Agriculture, Beijing 102206, China
4. College of Life Sciences, Jiangsu University, Zhenjiang 212013, China
Abstract
This study aimed to investigate the effects of different humidity levels on the growth performance, slaughter performance, and meat quality of Pekin ducks through the artificial control of humidity, and to identify the suitable environmental humidity for Pekin duck growth. A completely randomized single-factor design was employed, selecting 144 newly hatched male Pekin ducks with healthy and similar BW (body weight) (60.92 g ± 4.38). These ducks were randomly assigned to four groups (A (RH (relative humidity) = 60%), B (RH = 67%), C (RH = 74%), D (RH = 81%)), with 12 ducks and 3 replicates in each group. The ducks were raised in a climate-controlled room for 42 days with ad libitum access to feed and water. BW and feed intake were measured every 3 days, and slaughter performance and meat quality were assessed at 42 days. There was no significant difference in the ADG (average daily gain) from 1 to 21 days (p > 0.05). The ADFI (average daily feed intake) of Group D was significantly lower than that of Groups A, B, and C (p < 0.05), with no significant differences between Groups A, B, and C (p > 0.05). At 42 days, the BW, ADG, and ADFI of Groups A and C were significantly higher than those of Group D (p < 0.05), with no significant differences among Groups A, B, and C (p > 0.05). Group C had a significantly higher breast muscle weight, breast muscle ratio, liver weight, and liver index than Groups B and D (p < 0.05), with no significant differences between Groups A, B, and D (p > 0.05). The meat shear force in Group C was significantly lower than that in Groups A, B, and D (p < 0.05). The L* (brightness) of Group C was significantly lower than that of Group A (p < 0.05), and the a* (redness) value of Group C was significantly higher than that of Groups A and B (p < 0.05), with no significant difference compared to Group D (p > 0.05). Group B had a significantly higher cooking loss than Groups A, C, and D (p < 0.05), with no significant differences among Groups A, C, and D (p > 0.05). Under 26 °C conditions, Pekin ducks perform best in terms of the production performance and feed efficiency, with high-quality meat, especially when reared at 74% humidity.
Funder
earmarked fund for China Agriculture Research System
Jiangsu Province Agricultural Science and Technology Independent Innovation Funds Project
Subject
General Veterinary,Animal Science and Zoology
Reference62 articles.
1. Current status, future development trends and suggestions of waterfowl industry in 2021;Hou;Chin. J. Anim. Husb.,2022
2. (2023, April 24). FAO Statistics on Crop and Livestock Products. Available online: https://www.fao.org/faostat/zh/#data/QCL.
3. Association analysis between feed efficiency studies and expression of hypothalamic neuropeptide genes in laying ducks;Zeng;Anim. Genet.,2016
4. Comparison of amino acid and fatty acid composition of duck breast muscles from five flocks;Haraf;Arch. Anim. Breed.,2006
5. Effect of Stocking Density and Slaughter age on Growth Performance and Carcass Traits of Female Mule Ducks (Crossbred of Muscovy Drake and Pekin Ducks) during Summer Season in Egypt;Taboosha;Middle East. J. Appl. Sci.,2014