Effect of feeding barley or oat on performance and digestibility of nutrients in tableducks
1997
Vetesi, M. | Mezes, M. (Godolloi Agrartud. Egyet., Godollo (Hungary). Takarmanyozastani Tanszek) | Kiss, L. (Szarvasi Kutato Fejleszto Tenyeszto Kacsafarm KFT, Szarvas (Hungary)) | Baskay, Gy. (Godolloi Agrartud. Egyet., Godollo (Hungary). Takarmanyozastani Tanszek)
Two feeding and digestibility trials were carried out in tableducks (Szarvasi K 94 bred) from day old to 49 days old. In the first experiment 25 percent (group II.) and 45 percent (group III.) barley were fed in an isoenergetic- and isonitrogenous diet, the third group served as control (group I.). In the second experiment 25 percent oat (group IV.) and 25 percent oat in the starter-, and 45 percent oat in the finisher diet (group V.) were fed. The digestibility trials were carried out from 49 days of age using the same diets. It was found that barley and oats even in an isoenergetic and isonitrogenous diet has an antinutritive effect for tableducks. Feeding of 25 percent barley had no effect on growth, feed consumption increased slightly and feed conversion rate increased, the latter was the most sensitive indicator of the anti-nutritive effect. Barley with a 45 percent ratio in the diet caused even growth depression within the first 21 days. There was compensation growth in this group during the last two weeks of feeding which resulted in a slight increase in the quantity of abdominal fat pad. The digestibility of crude protein and crude fiber significantly-, the N-free extract moderately decreased in barley based diets. The slaughter value and chemical composition of meat were similar in barley fed and control groups. The increase of feed consumption and feed conversion rate without effect on the growth of birds were the markers of oats anti-nutritive effect. The digestibility of crude protein, crude fiber and N-free extract significantly decreased in oat based diets. The oat feeding decreased the abdominal fat deposition, increased the water content, and decreased the fat content of meat
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