Feeding Local Fermented Feed on Performance and Carcass Percentage of Pekin Duck

Muhammad Daud, Yaman MA, Zulfan 3, Asril 4

Abstract

This study aimed to examine the effect of local fermented feed using different level of probiotics on performance, carcass production and percentage of Pekin duck. The experiment used 96 one day old Pekin ducks divided into 4 ration treatments. Each treatment consisted of 4 replications and each replication consisted of six Pekin ducks. The treatments were R0: Local feed without fermentation; R1: Local fermented feed with 10 ml probiotic/L; R2: Local fermented feed with 12.5 ml probiotic/L; and R3: Local fermented feed with 15 ml probiotic/L. The observed variables included: live weight, carcass weight, carcass percentage. This research used Completely Randomized Design (CRD). The data obtained were analyzed by Analysis of Variance and continued by Duncan Test.The results showed that different level of probiotic in local fermented feed had no significant effect on live weight, carcass weight and percentage of eight weeks old Pekin duck carcass. The treatments did not show any significant effect on the average body weight and percentage of carcass cuts (chest, wings, thighs, and back). It was concluded that local fermented diet gave positive effect on Pekin duck carcass weight. Local fermented feed using 12.5 and 15 ml probiotics/L of water increased carcass weight of eight weeks old Pekin duck higher than the non-fermented feed.

 Keywords

Fermentation; Local Feed; Pekin Duck; Carcass

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DOI: http://dx.doi.org/10.14334/Proc.Intsem.LPVT-2018-p.260-265

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