Research Note: Effects of cage and floor rearing systems on growth performance, carcass traits, and meat quality in small-sized meat ducks

Abstract

This study was performed to evaluate the effects of different rearing methods on the growth performance, carcass yield, and meat quality of small-sized meat ducks. A total of 420 healthy 21-day-old birds was randomly allocated to 2 treatment groups (6 replicates per treatment, sex ratio 1/1) and subjected to 2 rearing methods (furnished cage and plastic wire-floor) until d 63. Growth performance was measured in all birds. Three males and 3 females from each replicate were randomly selected and evaluated to determine the carcass yield and meat quality. In terms of growth performance, the rearing method affected the final body weight, average daily feed intake, and average daily gain, which were higher in the cage group ( P < 0.05) than in the floor group, with a similar feed/gain in both groups. For slaughter performance, ducks in the cage group showed a higher abdominal fat yield and lower gizzard yield than those in the floor group ( P < 0.05). For meat quality, the L* value of the breast muscle was higher in the cage group than in the floor group ( P < 0.05). The pH recorded at 1 h was lower and pH recorded at 24 h was higher in the cage group ( P < 0.05). The shear force and water loss rate were both lower in the cage group ( P < 0.05). Additionally, the moisture content was lower and intramuscular fat content was higher in ducks fed in cages ( P < 0.05). Our results indicate that the cage rearing system improved the growth performance and meat quality of ducks, which is appropriate for small-sized meat ducks.

Effects of residual feed intake divergence on growth performance, carcass traits, meat quality, and blood biochemical parameters in small-sized meat ducks

“…Slaughter performance is considered as an important measure of the economic profit of meat farm animals. In this study, the yields of the defeathered, semieviscerated, and eviscerated carcass were above 81%, 76%, and 69%, respectively, which is in accordance with the results of our previous study ( Bai et al, 2022 ). Interestingly, low RFI did not significantly affect the slaughter performance, including the yields of the defeathered, semieviscerated, eviscerated carcass, breast muscle, thigh muscle, lean meat, gizzard, and abdominal fat ( P > 0.05).…”

“…In this study, the results demonstrated that the WLR of ducks was slightly higher in the LRFI group, suggesting lower water-holding capacity. Generally, a higher L* value, lower a* value, and higher drip loss represent poor meat quality ( Bai et al, 2022 ). Fortunately, there were almost no differences in the traits of breast and thigh muscles between the HRFI and LRFI small-sized meat ducks ( P > 0.05), which is in accordance with the results of high-, medium-, and low-RFI chickens ( Yang et al, 2020 ), and efficient- and inefficient-RFI cattle ( Nascimento et al, 2016 ).…”

“…In recent years, small-sized meat ducks have been well-received by consumers for their excellent meat quality, accounting for more than 15% of the total meat duck production in China. However, low feed efficiency ( FE ) is currently a bottleneck in the production of small-sized meat ducks ( Bai et al, 2020 , 2022 ). It is well known that feed cost accounts for approximately 70% of the total production cost of meat ducks.…”

A comparative proteomic study of high and low semen quality seminal plasma in drakes

“…Artificial insemination ( AI ) technology of poultry began in the 1930s, while AI for duck due to its low fertilization rate, its development and application is far lower than chicken. In recent years, with the transformation of duck raising system from traditional floor rearing to cage rearing ( Bai et al, 2022 , Zhang et al, 2019 ), the original natural mating mode will be gradually replaced by AI ( Qingyuan et al, 2021 ). In the process of AI, the semen quality of drakes plays a major role ( Ukaszewicz et al, 2020 ).…”

Effects of different duck rearing systems on egg flavor and quality and microbial diversity

“…To improve the production efficiency of duck eggs, rearing of laying ducks has gradually changed from traditional free-rearing to cage rearing to achieve large-scale intensive production. Most previous studies have focused on the effects of different rearing systems on the feed conversion rate and production performance of laying ducks ( Zhang et al, 2018 ; Bai et al, 2022 ). However, few studies have explored the effects of different rearing systems on the differences in egg flavor and gut microbiota of laying ducks.…”