Physical and Chemical Qualities of Spent Layer Duck Meat Fed Diets Supplemented with Garcinia atroviridis Leaf Meal

Kardaya, Dede (2022) Physical and Chemical Qualities of Spent Layer Duck Meat Fed Diets Supplemented with Garcinia atroviridis Leaf Meal. Journal of Animal Health and Production, 10 (3). pp. 347-351. ISSN 2308-2801

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Abstract

This study aims to improve the physical and chemical qualities of the meat of spent layer duck through Garcinia atroviridis supplementation. Although their meat quality is not as good as that of young ducks, spent layer ducks can still be used as a meat source. In general, quality of ducks‘meat can be improved by providing the ducks with rations that meet their needs for nutrients. However, to improve the meat quality of spent layer ducks, relying on the provision of rations is not appropriate; antioxidant supplementation is considered necessary. Leaves of Asam gelugur (Garcinia atroviridis) contain hydroxy citric acid and other active substances that function as antioxidants, so the use of them in ration is expected to improve the meat quality of spent layer ducks. Sixty spent layer ducks were fed four rations including commercial rations (R1), nonconventional rations + 2% Asam gelugur leaf meal (AGLM) (R2), nonconventional rations + 4% AGLM (R3), and nonconventional rations + 6% AGLM (R4) in a completely randomized design with five replicates containing three ducks each. Ducks were reared in battery cages for five weeks. Measurements were taken on meat physical quality (pH, water binding capacity, cooking loss, tenderness) and chemical quality (moisture content,protein,fat,ash,and phosphorus) parameters. Data were subjected to an analysis of variance and a Duncan’s multiple range test. Results revealed that meat cooking loss and fat content were significantly lowered (P<0.05) in ducks treated with treatment rations. No significant differences were found in other physical and chemical quality parameters. It was concluded that supplementation of 2, 4, and 6% AGLM reduced cooking loss and fat content of spent layer duck meat.

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