Egg Production, Egg Quality, and Fatty Acid Profile of Indonesian Local Ducks Fed with Turmeric, Curcuma, and Probiotic Supplementation

Abstract

Indonesian local ducks are commonly raised for egg production purposes. However, the performances of these ducks are still variable and must be improved. This study investigated the effects of turmeric, curcuma, and probiotic supplementations on the egg production and quality of Indonesian local ducks, emphasizing the eggs' fatty acid profile. Two hundred female local ducks aged 16 weeks were randomly allotted to four dietary treatments with five replicates of 10 birds. The ducks were fed a corn and rice bran-based diet containing different supplements, i.e., a diet without supplementation as the control diet, a diet supplemented with turmeric at the level of 4%, a diet supplemented with curcuma at the level of 4%, and a diet supplemented with starbio probiotics at the level of 2%. The measured data were analyzed using analysis of variance using the 13 Systat program and continued with Duncan's Multiple Range Test. Turmeric supplementation increased egg production compared with the control, and the duck fed probiotics consumed more feed than the control. Curcuma supplementation generated the lowest feed consumption, egg production, and physical egg quality than the other treatments (p<0.05). The probiotics supplementation enhanced the blood high-density lipoprotein concentration (p<0.05). Turmeric, curcuma, and probiotics supplementations generate variable responses in egg production and egg quality, including the fatty acid profile in the eggs. Turmeric and probiotics supplementations positively impact egg production, egg quality, or unsaturated fatty acid profile in the egg. However, curcuma supplementation decreased egg production and egg quality of local ducks. Furthermore, the fatty acid profile was not influenced by these supplements. It is concluded that supplementation of turmeric at the level of 4% and probiotics at the level of 2% in the diet can increase egg production and egg quality of local duck.

Profile and business performance of people’s laying ducks in Harapan Mulya II farmers’ group in Bekasi Regency of West Java Province

“…The duck eggs produced in this study are somewhat different from that reported by Ismoyowati et al [28]; the average egg production of Tegal ducks is 70.71%, with an average egg weight of 62.06 grams and egg yolk colour of 7.87. It is likely due to the length of observation, which Ismoyowati et al [28] did in 12 weeks, while in this study, the average production was for one year. The colour of the egg yolk produced in this study has a high score because the feed used is SPW, which can increase the colour of the yolk.…”

“…The red colour of egg yolks is caused by the SPW feed containing astaxanthin, which can provide a yellow tint to duck eggs [24]. The duck eggs produced in this study are somewhat different from that reported by Ismoyowati et al [28]; the average egg production of Tegal ducks is 70.71%, with an average egg weight of 62.06 grams and egg yolk colour of 7.87. It is likely due to the length of observation, which Ismoyowati et al [28] did in 12 weeks, while in this study, the average production was for one year.…”

Analysis of the Alabio Ducks Rearing Business with Herbal Medicine Supplementation in Lebak Swamplands of South Kalimantan

“…[13] advocated using 0.33% temulawak as a feed additive in super-native chicken feed to produce optimal weight gain and final weight. According to [23], turmeric supplementation boosted egg production and egg quality of local ducks by 4% when compared to ginger. Some of the studies mentioned above demonstrate that administering herbal medicine has advantages.…”

An Early Screening of Turmeric as an Antibiotic Growth Promoter Replacement and its Effects on the Reproductive Organs of Mojosari Ducks

“…In 2019 and 2020, duck egg production stood at 294 and 298 tonnes respectively, with an average duck egg production of 4% per year (Ditjenak, 2020). Various strains can be classified as local ducks, namely Tegal ducks (Anas javanicus), Alabio ducks (Anas platurynchos), Bali ducks (Anas, sp) and Mojosari ducks (Ismoyowati et al, 2022;FAO, 2016). However, the Mojosari duck is a candidate for development as a local duck and may potentially contribute animal protein to the people of Indonesia (Ismoyowati et al, 2022).…”

“…Various strains can be classified as local ducks, namely Tegal ducks (Anas javanicus), Alabio ducks (Anas platurynchos), Bali ducks (Anas, sp) and Mojosari ducks (Ismoyowati et al, 2022;FAO, 2016). However, the Mojosari duck is a candidate for development as a local duck and may potentially contribute animal protein to the people of Indonesia (Ismoyowati et al, 2022). Indonesia has developed either egg and meat from ducks (Sjofjan et al, 2021a).…”