Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load

Mohamed F. A. Farghly; Mohamed A. Elsagheer; Muthana M. Jghef; Ayman E. Taha; Mohamed E. Abd El-Hack; Mariusz Jaremko; Khaled A. El-Tarabily; Mahmoud Shabaan

doi:10.1016/j.psj.2022.102275

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Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load

Journal article

Open access

Peer reviewed

Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load

Mohamed F. A. Farghly, Mohamed A. Elsagheer, Muthana M. Jghef, Ayman E. Taha, Mohamed E. Abd El-Hack, Mariusz Jaremko, Khaled A. El-Tarabily and Mahmoud Shabaan

Poultry science, Vol.102(1), 102275

2023

DOI: https://doi.org/10.1016/j.psj.2022.102275

PMID: 36427400

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Abstract

Agriculture

Agriculture, Dairy & Animal Science

Life Sciences & Biomedicine

Science & Technology

The influence of charcoal as feed addi-tives on carcass and meat characteristics was studied in 144 four weeks old Muller ducks. The experimental ducklings were assigned to six groups of 24 birds (Eight per replicates each). The dietary treatments contained 0, 0.5, 1.0, 1.5, 2.0, and 2.5% charcoal for G1 (C), G2 (L1), G3 (L2), G4 (L3), G5 (L4) and G6 (L5), respec-tively. All experimental birds were raised under similar environmental and managerial conditions. Results indi-cated that charcoal did not affect most carcass traits significantly except for dressing percentage was higher (P < 0.05) in 1.5 and 2 % charcoal included ducks diets compared to control ducks. Charcoal supplementation significantly affected duck meat tenderness, juiciness and water holding capacity. Moreover, charcoal altered (P < 0.05) meat components such as crude protein, cal-cium components, desirable fatty acids, nutritional value and some bacterial counts. Thiobarbituric acid reactive substances reduced in birds fed charcoal at 1.5, 2, and 2.5%, with significant variation among treat-ments. No significant differences in the number of Escherichia coli and Staphylococcus aureus were detected among the ducks fed with charcoal and the con-trol group. It could be concluded that charcoal could be included in ducks' diets at 1.5 and 2% with beneficial effects on carcass parameters.

Details

Title: Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load
Authors/Creators: Mohamed F. A. Farghly - Assiut University
Mohamed A. Elsagheer - Al Azhar Univ, Fac Agr, Dept Anim Prod, Assiut, Egypt
Muthana M. Jghef - College Station Medical Center
Ayman E. Taha - Alexandria Univ, Fac Vet Med, Dept Anim Husb & Anim Wealth Dev, Edfina 22758, Egypt
Mohamed E. Abd El-Hack - Zagazig University
Mariusz Jaremko - King Abdullah Univ Sci & Technol, Smart Hlth Initiat, Thuwal, Saudi Arabia
Khaled A. El-Tarabily - Murdoch University, Centre for Terrestrial Ecosystem Science and Sustainability
Mahmoud Shabaan - Oasis Charitable Trust
Publication Details: Poultry science, Vol.102(1), 102275
Publisher: Elsevier Inc. on behalf of Poultry Science Association Inc.
Number of pages: 7
Identifiers: 991005588670307891
Murdoch Affiliation: Harry Butler Institute
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.208 Poultry Nutrition
Web Of Science research areas: Agriculture, Dairy & Animal Science
ESI research areas: Plant & Animal Science