Performances and Egg Quality of Laying Ducks Fed Diets Containing Cassava (Manihot esculenta Crantz) Leaf Meal and Golden Snail (Pomacea canaliculata)

Abstract

The objective of this study was to evaluate the effect of feeding cassava leaf meal and golden snail on performances, chemical, and physical qualities of local duck egg. The experiment used 180 Pajajaran laying ducks of 20 weeks of age and was offered dietary treatments up to 26 weeks of age. The experiment was conducted in a completely randomized design with a 3 x 2 factorial arrangement. The first factor was the treatment of cassava leaf meal consisted of 3 levels, i.e., 0%, 5%, and 10%. The second factor was the treatment of golden snail consisted of 2 levels, i.e., 0% and 10%. Each experimental unit used three replicates and each replicate consisted of ten ducks. The results showed that there was no interaction effect of cassava leaf meal and golden snail treatments on laying duck performances and egg qualities. There were significant effects of cassava leaf meal and golden snail treatments (p<0.05) on egg production, feed intake, egg mass, egg index, and egg yolk color. However, egg weight, feed conversion ratio, yolk fat, yolk cholesterol, and yolk TBARS values, albumen weight, eggshell weight, shell thickness, and Haugh unit values were not affected (p>0.05) by treatments of cassava leave meal and golden snail. The utilization of 10% cassava leaf meal in the diet significantly improved egg production, feed intake, egg mass, and yolk color (p<0.05). The lowest egg index was found in the eggs produced by ducks fed diet containing 5% cassava leaf meal, but it is still within the normal range. Ducks fed a diet containing 5% golden snail significantly had higher feed intake, egg mass, percentage of albumen, and yolk color. It was concluded that there was no interaction effect of cassava leaf meal and golden snail treatments on laying duck performances and egg qualities. A diet containing 10% cassava leaf meal or a diet containing 5% golden snail had the greatest effects on the performance and physical quality of egg without affecting the chemical quality of the egg.

Dietary Phytogenic Extracts Favorably Influence Productivity, Egg Quality, Blood Constituents, Antioxidant and Immunological Parameters of Laying Hens: A Meta-Analysis

“…Phytogenic feed additives obtained from herbal plant extracts are commonly used in poultry, particularly in laying hens. Phytogenics, also known as phytobiotics, have beneficial effects on gut health and performance due to the presence of bioactive compounds such as polyphenols with antimicrobial, antioxidant, immunomodulatory, and anti-inflammatory properties [ 1 , 2 ]. Polyphenol compounds are the most widely produced plant bioactive compounds that serve to protect plants from the pests and UV radiation that can be found in plant parts, including the fruit, seeds, roots, bark, and leaves [ 3 ].…”

Use of Manihot esculenta leaves on physiological and production parameters of Sasso breeder hens

“…Some promising productive performance results, which vary according to their nutritional composition and their level of incorporation in diets, have been reported. Houndonougbo et al (2012), Galon et al (2017) and Sumiati et al (2020) reported that M. esculenta leaf improved egg production performances at 5% inclusion level in the feed. Similarly, Ngueda et al (2020) indicated that the effect of various levels of M.…”

“…Houndonougbo et al (2012), Galon et al (2017) and Sumiati et al. (2020) reported that M. esculenta leaf improved egg production performances at 5% inclusion level in the feed. Similarly, Ngueda et al.…”

Effects of synbiotics preparations added to Pengging duck diets on egg production and egg quality and hematological traits

“…Akruyek and Okure [ 2 ] mentioned that after the age of 50 weeks, egg production decreases, and egg weight increases; however, the weight and thickness of the eggshell, the pH of albumen and yolk, yolk index, and albumen index decrease. Duck eggs contain complete nutrition, that is, protein 10.7% [ 3 ], omega-3 and omega-6 [ 4 ], cholesterol 2.04 mg/g, and fat 31.88% [ 5 ]. Some consumers have an issue with the high content of cholesterol in duck eggs.…”