STUDIES ON THE PRODUCTION OF DUCKS FATTY LIVER IN RELATION TO THE PHYSIOLOGY OF THE DIGESTIVE SYSTEM UNDER THE EGYPTIAN CONDITIONS
El-Fiky, A., Zanaty, G., Ali, W. (2019). STUDIES ON THE PRODUCTION OF DUCKS FATTY LIVER IN RELATION TO THE PHYSIOLOGY OF THE DIGESTIVE SYSTEM UNDER THE EGYPTIAN CONDITIONS. EKB Journal Management System, 3(1), 41-42. doi: 10.21608/mjapfp.2019.174218
A. A. El-Fiky; G. A. Zanaty; W. A. H. Ali. "STUDIES ON THE PRODUCTION OF DUCKS FATTY LIVER IN RELATION TO THE PHYSIOLOGY OF THE DIGESTIVE SYSTEM UNDER THE EGYPTIAN CONDITIONS". EKB Journal Management System, 3, 1, 2019, 41-42. doi: 10.21608/mjapfp.2019.174218
El-Fiky, A., Zanaty, G., Ali, W. (2019). 'STUDIES ON THE PRODUCTION OF DUCKS FATTY LIVER IN RELATION TO THE PHYSIOLOGY OF THE DIGESTIVE SYSTEM UNDER THE EGYPTIAN CONDITIONS', EKB Journal Management System, 3(1), pp. 41-42. doi: 10.21608/mjapfp.2019.174218
El-Fiky, A., Zanaty, G., Ali, W. STUDIES ON THE PRODUCTION OF DUCKS FATTY LIVER IN RELATION TO THE PHYSIOLOGY OF THE DIGESTIVE SYSTEM UNDER THE EGYPTIAN CONDITIONS. EKB Journal Management System, 2019; 3(1): 41-42. doi: 10.21608/mjapfp.2019.174218

STUDIES ON THE PRODUCTION OF DUCKS FATTY LIVER IN RELATION TO THE PHYSIOLOGY OF THE DIGESTIVE SYSTEM UNDER THE EGYPTIAN CONDITIONS

Menoufia Journal of Animal Poultry and Fish Production
Article 4, Volume 3, Issue 1, January and February 2019, Page 41-42  XML PDF (340.95 K)
Document Type: Original Article
DOI: 10.21608/mjapfp.2019.174218
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Authors
A. A. El-Fiky1; G. A. Zanaty2; W. A. H. Ali3
1Prof. of Poultry Physiology, Fac. of Agric., Menoufia Univ.
2Prof. of Poultry Nutrition, Fac. of Agric., Menoufia Univ.
3Chief Researcher of Poultry husbandry, Department of Rabbit, Turkey and Waterfowl, Animal Production Research Institute, Ministry of Agriculture.
Abstract
A total number of one hundred and eight of both Mulard and Muscovy drakes at 12 weeks of age were divided randomly into three groups. Drakes of the first group were fed ad-lib the same ration of the force feeding. The second group fed the force feeding ration without any added enzyme, while the third group was fed the force feeding rations plus Avizyme enzyme 0.05%, respectively. The results showed that Mulard ducks were highly significant in all carcass traits studied (live body weight and percentages of carcass, total giblets and edible parts) than Muscovy ducks. Liver of Mulard ducks contained highly significant moisture, crude protein and ash percentages compared to liver of Muscovy ducks. On the contrary, liver of Muscovy ducks contain highly significant ether extract percentage compared to liver of Mulard ducks. Liver of Muscovy ducks was highly significant in LDL (mg/dl) and cholesterol (mg/dl) and insignificant in total lipids weight (mg/dl), triglycerides (mg/dl) and HDL (mg/dl) compared to Mulard duck.

Conclusively, Mulard ducks are suitable for force feeding than Muscovy ducks and have a high quality of fatty liver which have a high marketing value indoors and outdoors
Keywords
Muscovy ducks; Mulard ducks; Foie gras; some physiological responses and productive performance
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