Effect of Fresh Shallot (Allium ascalonicum Linn.) in diets on Productive Performance and Carcass Characteristics of Meat Ducks
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Abstract
Introduction: Shallot contains polyphenol that have antimicrobial and antioxidant activities. In addition, shallot contains allicin, which has been found to stimulates enzyme secretion, small intestine motility. These activities were proved in improving feed digestibility and increasing feed absorption in the digestive tract.
Objectives: This study was to evaluate the effect of shallot in diets on productive performance and carcass characteristics of meat ducks.
Materials and Methods: The research was carried out in a completely randomized design. A total of 96 three-weeks-old ducks (both gender) were assigned to three treatments and four replications with 8 ducks each. These treatments were control diets (0% fresh shallot) and treatment 2 and 3 were the experimental diets with shallot 2.5 and 5%, respectively. At 12th week of rearing, two ducks (one male and one female) from every group were randomly selected, carcass characteristics were evaluated.
Results: The results showed that growth rates and feed intake at 2.5% fresh shallots in meat duck diets during 3-6 weeks of age was higher than other treatments (P<0.05). However, no differences in carcass characteristics and productive performance among the treatments as averaged over the 6 weeks (6-12 weeks of age).
Conclusion: This study suggested that shallot could be used up to 2.5% in meat duck diets without negative effect on productive performance and carcass characteristics.
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