Zhao P Y, Ao X, Zhao W, Zhou L
Faculty of Quality Management and Inspection & Quarantine, Yibin University, Yibin, China.
Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Yibin University, Yibin, China.
Front Vet Sci. 2025 Mar 19;12:1438526. doi: 10.3389/fvets.2025.1438526. eCollection 2025.
This study was conducted to determine the effects of different energy and protein levels on growth performance, carcass traits, meat quality, and taste scores of Pekin ducks. A total of 1,800 numbers of 15-day-old ducks (10 replicate pens, 60 birds/pen, 819 ± 18 g/duck) were blocked based on body weight (BW) and randomly allotted to three treatments with different metabolizable energy (ME) and crude protein (CP) levels in this 28-day experiment. Dietary treatments were as follows: (1) low energy protein (LEP), 3,150 kcal/kg and 16% for the grower diet and 3,250 kcal/kg and 15% for the finisher diet; (2) medium energy protein (MEP), 3,250 kcal/kg and 16.5% for the grower diet and 3,350 kcal/kg and 15.5% for the finisher diet; (3) high energy protein (HEP), 3,350 kcal/kg and 17% for the grower diet and 3,450 kcal/kg and 16% for the finisher diet. During days 15-28, body weight gain (BWG) in the LEP group was higher ( < 0.05), whereas FI, F/G, and caloric conversion were lower ( < 0.05) in the MEP and HEP groups. During days 29-42, birds fed with LEP and HEP diets had lower ( < 0.05) BWG but higher F/G and caloric conversion compared with those fed with the MEP diet. Birds fed with the LEP diet had higher ( < 0.05) BWG than those fed with MEP and HEP diets throughout the experiment. The abdominal fat yield in the LEP group was lower ( < 0.05) than in the HEP group. Birds fed with the LEP diet had higher ( < 0.05) left breast meat yields than those fed with MEP and HEP diets. The roasting loss in the LEP and HEP groups was lower ( < 0.05) than in the MEP group. Birds fed with LEP and HEP diets had higher ( < 0.05) comprehensive scores, flavor scores, scent scores, and taste scores, but lower color scores compared with those fed with the MEP diet. In summary, the LEP diet with the lowest cost may be the most appropriate based on growth performance, roasting loss, and taste scores.
本研究旨在确定不同能量和蛋白质水平对北京鸭生长性能、胴体性状、肉质和口感评分的影响。在这项为期28天的实验中，总共1800只15日龄的鸭子（10个重复栏，每栏60只，每只鸭子体重819±18克）根据体重进行分组，并随机分配到三种不同代谢能（ME）和粗蛋白（CP）水平的处理组中。日粮处理如下：（1）低能量蛋白（LEP）组，生长日粮为3150千卡/千克和16%，育肥日粮为3250千卡/千克和15%；（2）中能量蛋白（MEP）组，生长日粮为3250千卡/千克和16.5%，育肥日粮为3350千卡/千克和15.5%；（3）高能量蛋白（HEP）组，生长日粮为3350千卡/千克和17%，育肥日粮为3450千卡/千克和16%。在第15至28天期间，LEP组的体重增加（BWG）较高（P<0.05），而MEP组和HEP组的采食量（FI）、料重比（F/G）和热量转化率较低（P<0.05）。在第29至42天期间，与饲喂MEP日粮的鸭子相比，饲喂LEP和HEP日粮的鸭子体重增加较低（P<0.05），但料重比和热量转化率较高。在整个实验过程中，饲喂LEP日粮的鸭子体重增加高于饲喂MEP和HEP日粮的鸭子（P<0.05）。LEP组的腹脂产量低于HEP组（P<0.05）。饲喂LEP日粮的鸭子左胸肉产量高于饲喂MEP和HEP日粮的鸭子（P<0.05）。LEP组和HEP组的烘烤损失低于MEP组（P<0.05）。与饲喂MEP日粮的鸭子相比，饲喂LEP和HEP日粮的鸭子综合评分、风味评分、香气评分和口感评分较高（P<0.05），但色泽评分较低。综上所述，基于生长性能、烘烤损失和口感评分，成本最低的LEP日粮可能是最合适的。
