Effects of Compound Enzyme Preparation on Carcass Traits, Body Fat Deposition and Nutrient Apparent Digestibility of Force-Feeding Pekin Ducks

WEN Zhiguo, YANG Peilong, CHEN Yu, XIE Ming, HOU Shuisheng, LI Fuhuang

doi:10.3969/j.issn.1006-267x.2017.07.019

2017 , Vol. 29 >Issue 7: 2366 - 2373

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.07.019

Molecular Nutrition

Effects of Compound Enzyme Preparation on Carcass Traits, Body Fat Deposition and Nutrient Apparent Digestibility of Force-Feeding Pekin Ducks

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1. Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, National Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
2. Beijing Animal Husbandry Service Station, Beijing 100107, China;
3. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received date: 2017-01-01

Online published: 2017-07-05

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Abstract

This experiment was conducted to study the effects of daily compound enzyme preparation level on carcass traits, body fat deposition and nutrient apparent digestibility of force-feeding Pekin ducks. Ninety-six 35-day-old health male Pekin ducks with similar body weight were randomly assigned into 4 groups with 6 replicates per group and 4 ducks per replicate. The control group was fed a corn-soybean meal type basal diet, and the experimental groups 1, 2 and 3 were fed the basal diet supplemented with 100, 200 and 300 mg/kg compound enzyme preparation, respectively. Ducks in the four groups were force fed 260 and 300 g/d diet at 35 and 26 days of age, respectively, and then all force fed 400 g/d diets during the other 5 days. The experiment lasted for 7 days. The results showed as follows: 1) dietary compound enzyme preparation level had no significant effects on dressing weight, dressing percentage, eviscerated weight, eviscerated percentage, leg muscle weight, leg muscle percentage, keel length and breast width of force-feeding Pekin ducks (P>0.05), but had significant effects on weight gain, breast muscle weight, breast muscle percentage, breast muscle thickness, gizzard weight and gizzard percentage of force-feeding Pekin ducks (P<0.05). Compared with the control group, the breast muscle weight and gizzard weight of force-feeding Pekin ducks in experimental groups 2 and 3 were increased by 7.88% and 7.60% (P<0.05), respectively. 2) Dietary compound enzyme preparation level had no significant effects on skin and subcutaneous fat weight, skin and subcutaneous fat percentage, abdominal fat weight, abdominal fat percentage, liver weight, liver weight percentage and liver fat percentage of force-feeding Pekin ducks (P>0.05). Compared with the control group, the skin and subcutaneous fat thickness in experimental group 1 was increased by 16.20% (P<0.05). 3) Dietary compound enzyme preparation level had no significant effects on the apparent digestibility of dry matter and gross energy (P>0.05), but had significant effects on the crude protein apparent digestibility (P<0.05). In conclusion, dietary compound enzyme preparation supplementation has no significant effect on body fat deposition of force-feeding Pekin ducks, but it can improve apparent digestibility of crude protein and induce the growth of breast muscle and gizzard.

Key words： force-feeding Pekin ducks; compound enzyme preparation; carcass traits; body fat deposition; nutrient apparent digestibility

Cite this article

WEN Zhiguo, YANG Peilong, CHEN Yu, XIE Ming, HOU Shuisheng, LI Fuhuang . Effects of Compound Enzyme Preparation on Carcass Traits, Body Fat Deposition and Nutrient Apparent Digestibility of Force-Feeding Pekin Ducks[J]. Chinese Journal of Animal Nutrition, 2017 , 29(7) : 2366 -2373 . DOI: 10.3969/j.issn.1006-267x.2017.07.019

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