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Effects of feeding dietary Palm Kernel Cake on egg production and egg quality of Khaki Campbell duck


Citation

Samsudin, Anjas Asmara @ Ab Hadi and Hendry, Nickcarlstann and Khaing, Khin Thida (2016) Effects of feeding dietary Palm Kernel Cake on egg production and egg quality of Khaki Campbell duck. Journal of World's Poultry Research, 6 (1). pp. 1-5. ISSN 2322-455X

Abstract / Synopsis

The study examined the effects of graded levels of Palm Kernel Cake (PKC) on the laying performance and egg quality in Khaki Campbell ducks. Twenty-seven female Khaki Campbell ducks were randomly assigned to three dietary treatments viz T1 (0% PKC; control), T2 (15% PKC) and T3 (35% PKC) and the performance characteristics and egg quality traits were examined for 4 weeks. Ducks fed T2 and T3 had higher (P0.05) on the feed conversion ratio in ducks. Similarly, dietary PKC did not affect (P>0.05) the weekly egg production and the percentage of hen-day production. Ducks fed T2 and T3 had greater (P0.05) by dietary PKC. Results indicated that Khaki Campbell ducks could tolerate up to 35% PKC in their diets without detrimental effects on egg production and egg quality.


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Additional Metadata

Item Type: Article
Subject: Palm Kernel cake; Intake; Egg quality; Egg production
Divisions: Faculty of Agriculture
Institute of Tropical Agriculture
Publisher: Scienceline Publication
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 28 Feb 2018 10:45
Last Modified: 28 Feb 2018 10:45
URI: http://psasir.upm.edu.my/id/eprint/54090
Statistic Details: View Download Statistic

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