Xu Congcong, Sun Dongyue, Dai Zichun, Guo Rihong, Shi Zhendan, Ying Shijia
Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Animal Science and Technology, Beijing University of Agricultural, Beijing 102206, China.
Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Poult Sci. 2025 Jun 13;104(9):105443. doi: 10.1016/j.psj.2025.105443.
Pekin ducks are an important meat duck breed, and their growth performance and health status have a direct impact on the production efficiency of the meat industry. This experiment aimed to investigate the effects of post-hatch brooding temperature on the growth performance, meat quality, and serum indicators of Pekin ducks. A total of 144 one-day-old ducks with similar initial body weight were randomly divided into 4 groups: A, B, C and D, with 3 replicates per group and 12 ducks per replicate. The initial temperature in brooding stage was 35°C (1 to 3 d), and then the 4 treatment groups were respectively reduced to temperatures of 20°C, 23°C, 26°C and 29°C (4 to 21 d). Subsequently, the ducks in each group were transferred to a conventional house and continued to feed until 42 d. At 15 d, feed conversion ratio (FCR) in group D was significantly lower than that in other groups. At 18 d, the FCR of group C was significantly lower than that of groups A and B, and that of group D was significantly lower than that of other groups. At 21 d, ADFI in group D was significantly lower than that in group A and group B (P < 0.05). At 42 d, there were no significant differences in BW, ADG, ADFI and FCR among the four treatment groups. Similarly, there was no statistical significance in growth performance, body size, meat quality and antioxidants of ducks (P > 0.05). At 42 d, triglyceride (TG) of the group A was significantly lower than that of the group C (P < 0.05). Under the conditions of this experiment, the later growth of Pekin ducks partially alleviated the effects of different chick-rearing temperatures after hatching.
北京鸭是一种重要的肉鸭品种，其生长性能和健康状况直接影响肉类行业的生产效率。本试验旨在研究雏鸭出壳后育雏温度对北京鸭生长性能、肉质和血清指标的影响。选取144只初始体重相近的1日龄雏鸭，随机分为4组：A组、B组、C组和D组，每组设3个重复，每个重复12只鸭。育雏初期温度为35℃（1至3日龄），之后4个处理组分别降至20℃、23℃、26℃和29℃（4至21日龄）。随后，将每组雏鸭转移至常规鸭舍继续饲养至42日龄。15日龄时，D组的料重比显著低于其他组。18日龄时，C组的料重比显著低于A组和B组，D组的料重比显著低于其他组。21日龄时，D组的平均日采食量显著低于A组和B组（P<0.05）。42日龄时，4个处理组的体重、平均日增重、平均日采食量和料重比均无显著差异。同样，鸭的生长性能、体尺、肉质和抗氧化指标也无统计学意义（P>0.05）。42日龄时，A组的甘油三酯（TG）显著低于C组（P<0.05）。在本试验条件下，北京鸭后期生长部分缓解了出壳后不同育雏温度的影响。
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