Halloysite supplemented in the diet, and sex of Cherry Valley ducks affects growth, carcass composition, meat quality, and jejunum and leg bone strength.

BACKGROUND

Natural minerals can be innovative feed additives in the waterfowl nutrition, affecting the production efficiency and the meat quality. The study assessed production results, carcass characteristics, meat quality, and strength of the jejunum and leg bones of male and female Cherry Valley ducks fed with 1% halloysite. The ducks were kept in control groups (males and females) and fed a commercial diet. In the experimental groups (males and females), 1% halloysite was added to the diet throughout the rearing period. 50 ducks in 5 repetitions were in each group. During 42 days of rearing, the ducks' body weight, growth, feed intake, and conversion ratio were controlled and calculated. After rearing, 10 carcasses per group were selected and dissected. The physicochemical characteristics of the leg and pectoral muscles and the strength of the jejunum and leg bones were analyzed.

RESULTS

The application of halloysite reduced the body weight of birds (P = 0.049) and body weight gain (P = 0.048) on day 42 and throughout the rearing period and increased the liver weight of ducks (P = 0.020). Female carcasses were characterized by a higher weight of pectoral muscle (P = 0.005), muscle total (P = 0.015), and abdominal fat (P = 0.007), and males by a higher weight of carcass remains (P = 0.013). In the pectoral muscles of ducks where the mineral was added, significantly lower protein content and higher collagen (P < 0.001), intramuscular fat (P < 0.001), and water (P = 0.014) content were found. The leg muscles of the birds from the control groups were characterized by significantly higher redness (P = 0.003) and yellowness (P = 0.031), and males had a higher content of intramuscular fat compared to females (P < 0.001). Halloysite increased the jejunum tensile strength (P = 0.023).

CONCLUSIONS

Halloysite adversely impacted ducks' body weight and weight gain while altering meat quality by increasing pectoral muscle pH (pectoralis major) and fat content (pectoralis major and pectoralis minor) and changing leg muscles' color. Jejunum tensile strength was higher post-halloysite supplementation. These results suggest halloysite has both positive and negative effects on duck growth, meat properties, and jejunum strength, warranting further research.