Mould Bread in The Feeding of Local Ducks under Small Holder Management in Lombok Indonesia
2017
ABSTRACT
An experiment was conducted with 75 twenty four weeks old local ducks feeding on
three diets formulated by using the mould bread (MB) to assess its effect on laying
performance. Three experimental diets were used in the study and proposed in a
completely randomized design (CRD). Each treatment group was replicated five times
with 5 birds per replicate. Diet 1 (T0) as a control feed was a conventional standard
commercial layer duck feed. Diet 2 (T1) was a practical feed applied by small holders
with 262 g/kg of dry matter inclusion of mould bread. Diet 3 (T2) was a practical feed
applied by small holder with 297 g/kg inclusion of mould bread. Egg production
increased (p<0.05) by 32.4 per cent and 3.2 per cent of the control when T1 and T2 diets
respectively were included in conventional feeding system in small holder
managements. Yolk colour was lower (p<0.05) in group T1 and T2 (9.8) compared to T0
(12.7). Fresh egg yolks were not improved by the dietary tests. Layer ducks fed MB T1
and T2 had somewhat heavier egg weight (62.67g and 61.80g respectively) (p=0.8233)
compared with layer ducks fed the standard commercial diet (61.44g). Feed costs of the
MB ingredients were only 58.3 and 56.3per cent (0.28 USD and 0.27 USD) respectively
compared with the standard diet (0.48 USD).
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