Nutritional requirements of meat-type and egg-type ducks: what do we know?

Abstract

The demand for duck meat, duck eggs, and associated products is increasing each year. Classic and modern selection programs have been applied to enhance the economic traits of ducks to satisfy the requirements of consumers and enhance the incomes of producers. The nutritional requirements of unselected ducks may not be adequate, however, to fulfill the potential productivity performance of modern birds, including both meat-type and egg-type ducks. In particular, an imbalanced diet is associated with low productive performance and signs of nutritional deficiency (if insufficient nutrients are supplied), as well as with high feed costs and manure problems that reflect flock health and welfare (if excessive nutrients are supplied). Thus, the main aim of this review is to summarize the results of previous studies that estimated the nutrient requirements of meat-type and egg-type ducks in order to evaluate current knowledge and to identify further issues that need to be addressed. In addition, the results obtained in previous studies are compared in order to understand how to lower commercial feed costs, fulfill the genetic potential of selected ducks, protect the environment from pollution, and satisfy the welfare and health needs of ducks.

Performans Itik Tegal Betina dengan Sistem Pemeliharaan Intensif dan Semi Intensif di KTT Bulusari Kabupaten Pemalang

“…Purba et al (2015) menyatakan bahwa kebutuhan protein pada hakekatnya adalah kebutuhan asam amino, terutama asam amino esensial yang tidak dapat disintesis oleh tubuh itik sehingga harus Tabel 1. Perbandingan kadar nutrien ransum Fouad et al (2018) menyatakan bahwa kadar metionin yang dibutuhkan itik petelur yaitu sebesar 0,41%, lisin sebesar 0,80%, treonin sebesar 0,57%, dan arginin 1,46%. Kebutuhan asam amino itik baik yang dipelihara secara intensif dan semi intensif dapat dipenuhi karena keduanya sama-sama menggunakan ikan segar.…”

“…Keterangan : * Kandungan asam amino dalam ikan segar (Talat dan Azmat, 2006) x konsumsi ikan segar ** Fouad et al (2018) Kandungan lemak kasar (LK) ransum itik kedua kelompok masih kurang dari standar SNI (2000) yaitu 3,5%. Kandungan LK berada dibawah standar dimungkinkan karena ransum kedua kelompok peternak hanya menggunakan tiga jenis bahan pakan saja, sedangkan sumber lemak ransum unggas pada umumnya berasal dari bahan pakan bungkil dan jagung yang banyak mengandung minyak.…”

Effect of Parity on Reproductive Performance and Composition of Sow Colostrum during First 24 h Postpartum

“…Previous studies have reported that macronutrient levels and total immunoglobulin concentrations in colostrum and sow milk vary among breeds and are influenced by many factors, such as nutrition, parity number, endocrine control, mammal health status and environmental conditions [ 6 , 7 ]. Differences have also been found according to the experimental design and management, including vaccination, the use of oxytocin, the udder section sampled and the time after farrowing that the colostrum sample is collected, which is an important limiting factor in order to understand the colostrum composition.…”

“…Differences have also been found according to the experimental design and management, including vaccination, the use of oxytocin, the udder section sampled and the time after farrowing that the colostrum sample is collected, which is an important limiting factor in order to understand the colostrum composition. The content of some colostrum and milk components, including fat, fat-soluble vitamins, some minerals, fatty acids and immunoglobins, can be affected by these factors [ 1 , 6 , 8 ]. From a practical point of view, it would be very interesting to know if sows with different parity numbers show differences in colostrum composition, since the adoption of piglets during the first hours of life is a common practice in pig farms.…”

The comparison of quality characteristics of Pekin duck and Cherry Valley duck eggs from free-range raising system

“…Ducks can utilize cheap raw material and produce significant amount of palatable meat and large number of eggs in a short period (Basha et al, 2016). The demand for duck meat, duck eggs and associated products is increasing each year (Fouad et al, 2018). As for other poultry species, duck production has increased during the last 100 years, but mainly since the 1950s, when breeders began selection programs accompanied by improvements in nutrition, reproduction and management and duck production in 2010 was sixfold that of 1961 (Huang et al, 2012).…”