Year: 2015 | Month: June | Volume 5 | Issue 2
Effects of Kefir on Growth Performance and Carcass Characteristics in Pekin Ducks (Anas platyrhynchos domestica)
Abstract:
The objective of this study was to investigate the effects of kefir as a probiotic on growth performance and carcass characteristics in Pekin ducks. For this purpose, 42 ducklings at 2-week-old age were randomly and equally divided into 1 control and 2 treatment groups. All groups were fed with the same diet during the 6 week study period. Group 1 served as control and received normal drinking water. For group 2 and 3, 2.5% and 7.5% kefir was applied in drinking water. Feed and water was offered ad libitum. All birds were individually weighed at the start and then weekly intervals until the end of the experiment. At the end of the study, a total of 30 ducks, 5 male and 5 female from each group was randomly selected for slaughter. The results showed that after a 6 week feeding period, the total body weight in group 2 and 3 were significantly lower than group 1 (P < 0.05). Despite the numerical variations, no statistical difference was seen among the groups in terms of body weight gain, feed intake and FCR values (P < 0.05). Group 3 with high kefir percentage was significantly lower and different than the other experimental groups in terms of liver and gizzard weights, hot carcass (g), cold carcass (g) and abdominal fat (%) (P < 0.05) parameters. Despite the numerical variations, no statistical difference was seen among the groups in terms of meat composition values (P > 0.05). Our findings showed that, the decrease in total body weight, abdominal fat ratio, liver and giblets weights based on the increased kefir rates attracted attention. In conclusion, kefir usage as a supplement in ducks does not provide an economical benefit but kefir could be used for human consumption for antiobesity.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
