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The Effect of Dietary Lysine Levels on Performance and Meat Yields of White Pekin Ducks
MARKETING AND PRODUCTS The Effect of Dietary Lysine Levels on Performance and Meat Yields of White Pekin Ducks R. L. ADAMS, PATRICIA Y. HESTER, and W. J. STADELMAN Department of Animal Sciences, Purdue University, West Lafayette, Indiana 47907 (Received for publication June 4, 1982)
1983 Poultry Science 62:616-620 INTRODUCTION
Lysine and methionine are the first limiting amino acids in the corn-soy diet of poultry (North, 1978). The National Research Council (1977) estimates the lysine requirement of starting and growing ducks at .9% of the diet. Chen and Shen (1979) reported the lysine requirement of the mule duck (a Muscovy male-domestic female cross) for maximum growth and optimum feed efficiency to be 1.06%. No information was found for the White Pekin duck. Four trials were conducted to study the effects of different levels of lysine on the performance and meat yield of male and female White Pekin ducks. MATERIALS AND METHODS
Day-old White Pekin ducklings were randomly assigned to 3 . 0 3 b y 3 . 7 9 m floor pens at a density of 51 ducks per pen. Each pen was equipped with two heat lamps, two plastic feed trays, two tube-type hanging feeders (circumference of 135 cm/feeder), two fount-type waterers, each with a capacity of 3.8 liters, and 12 nipple drinkers spaced 25 cm apart on one water line. Pine shavings were used for litter. The plastic feed trays and fount-type waterers were removed by 6 days of age and the heat lamps turned off by at least 17 days. Ducks were reared under continuous light with
'Journal Paper No. 9048 of the Purdue University Agricultural Experiment Station.
feed and water provided ad libitum. All feed was fed as pellets. One starter ration was fed to all of the ducks for the first 10 days. With the exception of slightly different vitamins in the starter for Trial 4, starter rations were identical (Table 1). The dietary treatments, consisting of the various lysine levels (Merck Animal Health Division, Rahway, New Jersey), were initiated at 10 days of age. The basal diets for these rations are shown in Table 2. Prior to placing the ducks on treatment at 10 days, a few ducks were redistributed so that each pen started on treatment with an equal number of ducks. Male ducks were studied in Trials 1 and 2 and female ducks in Trials 3 and 4. The various levels of lysine were obtained by adding synthetic L-lysine to the growing diet at the expense of corn. All reported levels were based on calculated values. Trial 1 was started on June 1, 1977, and ended on July 19, 1977. Lysine at .70, .75, .80, .85, .90, .95, and 1.00% were fed. Trial 2 was started on October 10, 1977, and ended on November 28, 1977. Lysine at .70, .75, .80, and .85% were fed. Trial 3 started on March 28, 1978, and ended on May 15, 1978. Lysine at .70, .75, .80, .85, and .90% were fed. Trial 4 was started on October 10, 1978, and ended on November 27, 1978. Lysine at .75, .80, .85, and .90% were fed. Feed efficiences and body weights were calculated on a per pen basis. Estimated consumption of ducks that died was removed before feed efficiencies were calculated. Ducks were processed at a commercial
616
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ABSTRACT Four trials were conducted to determine the effects of dietary lysine levels ranging from .70 to 1.00% on performance and yield of different carcass components of male and female White Pekin ducks. Dietary lysine had no significant effect on weights or feed efficiencies at market age of 48 or 49 days; however, significant differences were obtained with yields of component parts for the males in Trial 2 and the females in Trial 3. In these trials, overall meat yields were significantly better for males fed levels of lysine between .80 and .95% and for females fed a lysine level of .90%. (Key words: lysine, diet, White Pekin, ducks, performance, meat yields)
DIETARY LYSINE FOR DUCKS TABLE 1. Composition of starter ration fed from 1 through 10 days of age
Ingredient
Trials 1, 2, and 3
Trial 4
(%) 61.15
61.05
25.50
25.50
4.00
4.00
2.75 .65 .35
2.75 .65 .35
2.50 2.50
2.50 2.50
.10
.10
.50 a
.50° .10C
Composition of vitamin-mineral premix per kilogram of ration: vitamin A, 8800 IU; vitamin D 3 , 1100 ICU; vitamin E, 5.5 IU; choline, 286 mg; niacin, 55 mg; riboflavin, 6.6 mg; pantothenic acid, 6.6 mg; vitamin K, 2.2 mg; vitamin B 1 2 , .0088 mg; biotin, .11 mg; zinc, 100 mg; manganese, 300 mg. Composition of vitamin-mineral premix per kilogram of ration: vitamin A, 8800 IU; vitamin D 3 , 1650 ICU; vitamin E, 5.5 IU; vitamin K-menadione sodium bisulfate, 3.3 mg; choline, 286 mg; niacin, 66 mg; riboflavin, 8.8 mg; calcium pantothenate, 6.6 mg; vitamin B 1 2 , .0088 mg; manganese, 87 mg; zinc, 65 mg; iron, 30 mg; copper, 3 mg; iodine, .75 mg. Composition of 3-vitamin pac per kilogram of ration: biotin, .055 mg; thiamin mononitrate, 1.1 mg; folic acid, .44 mg.
processing p l a n t at 4 8 , 4 9 , 4 8 , a n d 4 8 days of age for Trials 1, 2, 3, and 4, respectively. A t this t i m e a representative sample was r a n d o m l y selected from each t r e a t m e n t for use in m e a t yield determinations. A total of 10, 22 to 2 5 , 20, and 25 ducks per t r e a t m e n t was selected for Trials 1, 2, 3, and 4 , respectively. T h e d u c k s were packaged individually in plastic bags, frozen, and stored prior to being d e b o n e d . Deboning was done by h a n d . A t t i m e of deboning, t h e d u c k s were thawed a n d drained, necks removed, a n d t h a w e d eviscerated weights w i t h o u t giblets t a k e n . Weights of o n e or m o r e of t h e following carcass parts were d e t e r m i n e d for each trial: 1) front half, which consisted of
t h e breast, rib cage, a n d wings; 2) rear half, which contained t h e back, thighs, and d r u m sticks; 3) boneless breast m e a t w i t h o u t skin; 4 ) boneless drumstick a n d thigh m e a t w i t h o u t skin; 5) wings with bones a n d skin; 6) skin from the entire carcass e x c e p t t h e wings and easily removable s u b c u t a n e o u s and visceral fat; and 7) shell, which represented t h e remaining b o n e s and u n d e b o n e d tissue. In Trial 2 t h e additional weights were d e t e r m i n e d : 1) total breast, which included meat, skin, and b o n e ; 2) breast skin; 3) breast b o n e ; 4) total drumstick and thigh with meat, skin, a n d b o n e ; 5) thigh and leg skin; 6) thigh and leg b o n e ; and 7) back with meat, skin, and bones. Meat yield of carcass parts was calculated as a percentage using t h e t h a w e d eviscerated weight w i t h o u t neck and giblets as t h e d e n o m i n a t o r . Live b o d y weights and feed/gain ratios were
TABLE 2. Composition of basal grower ration fed from 10 days of age until marketing
Ingredient
Trials 1,2, and 3
Trial 4
<%) Ground yellow corn Soybean meal (48% protein) Meat and bone meal (50% protein) Wheat standard middlings Dried whey, delactosed Ground limestone Sodium chloride Animal and vegetable fat Bentonite Methionine hydroxyl analogue Vitamin-mineral premix L-lysine (98%) Calculated values Protein, % Metabolizable energy, kcal/kg Methionine plus cystine, % Lysine, %
72.57
72.53
9.40
9.40
5.50 5.00 2.50 .35 .30 1.20 2.50
5.50 5.00 2.50 .35 .30 1.20 2.50
.18 .50 a
14.60 3080
.18 .50 b .06 14.65 3080
.62 .70
.62 .75
Composition of vitamin-mineral premix per kilogram of ration: vitamin A, 5500 IU; vitamin D 3 , 1100 ICU; vitamin E, 2.2 IU; choline, 191.4 mg; niacin, 44 mg; riboflavin, 4.4 mg; pantothenic acid, 4.4 mg; vitamin K, 2.2 mg; biotin, .11 mg; vitamin B 1 2 , .0044 mg; zinc, 100 mg; manganese, 300 mg. See footnote B, Table 1.
Downloaded from http://ps.oxfordjournals.org/ at Oakland University on May 3, 2015
Ground yellow corn Soybean meal (48% protein) Meat and bone meal (50% protein) Fish meal (60% protein) Ground limestone Sodium chloride Animal and vegetable fat Bentonite Methionine hydroxyl analogue Vitamin-mineral premix 3-Vitamin pac
617
618
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The dietary lysine utilized in these trials had no effect on body weights or feed to gain ratios. However, for some of the trials the levels of lysine resulted in statistical differences among yields of different carcass parts (Tables 3, 4, 5, and 6 for Trials 1, 2, 3, and 4, respectively). For Trial 1, thawed eviscerated weight, percent breast meat, and percent shell of drakes were affected significantly by dietary lysine. No differences occurred with the percentages of drumstick and thigh meat, wing, and skin and fat (Table 3). In general, ducks fed .75% lysine showed a significant reduction in thawed eviscerated weight as compared to those fed more lysine. This reduction is most likely related to the numerically lower market body weight of drakes fed .75% lysine, although statistically, body weights were not affected by dietary lysine. In addition, the lower thawed eviscerated weights of ducks fed .75% lysine could be attributed to a significantly lower percentage of breast meat along with a significantly higher percentage of shell (bones and undeboned tissue). Generally, the ducks fed the lower levels oT lysine had significantly larger percentages of shell than those fed the higher levels of lysine. The dietary levels of lysine, .70, .75, .80, and .85%, fed to the male ducks of Trial 2 had no effect on thawed eviscerated weight and percentages of drumstick and thigh meat, bones of the drumstick and thigh, and back (Table 4). Although other carcass components were significantly affected by diet, interpretation of the statistical differences into biological trends with the exception of the percentage of shell, was difficult. Drakes fed the .70 and .75% lysine had higher shell percentages than those fed .80 and .85%, although only numerical and not statistically significant differences existed between ducks fed the .70 and .85% lysine diets. For the four levels of lysine studied in
Downloaded from http://ps.oxfordjournals.org/ at Oakland University on May 3, 2015
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statistically analyzed using a completely randomized block design. Each dietary treatment was assigned to one of four house locations or blocks. One-way analysis of variance was used for statistically evaluating the percentages of carcass parts. The Newman-Keuls sequential range test was used to partition differences among means (Steel and Torrie, 1960). Each trial was analyzed separately. Statements of significance were based on P<.05.
29.43 ± .36* 13.66+ .18 12.13 ± .26* 3.64 ± 05 12.55 + 1 9 b 24.40 ± 44 41.24 + .50* 20.04 ± . 2 6 b c
Total drumstick and thigh, % Drumstick and thigh meat, % Drumstick and thigh skin, % Drumstick and thigh bone, %
± .40b ± .24 ±.39b ± .07
± .37* + .23* ± .38* ± .03b
12.05 ± . 1 5 a b 25.06 + .40 42.46 + .47* 20.54+ . 3 5 c
30.89 13.63 13.55 3.69
31.99 11.03 16.43 5.00
2.83 ± 2.94 ± 1.62 + 53.04 ± 46.34 ± 11.15 + 12.19 ± 37.55 + 25.51 ±
Live body weight at marketing, kg Feed/gain ratio Thawed eviscerated weight, kg Front, % Rear, % Breast meat, % Drumstick and thigh meat, % Skin and fat, % Shell, %
.51 .22* .27* .75 .46 b
.02 .02 .03 .49
26.61
2.82 2.94 1.68 52.65 47.02 11.20 12.33 37.42
.75
.40 b
± .01 + .01 + .03 ± .50 + .53 ± .20* ± .27* + 1.04
Means (± SE) in a row without superscripts in common differ significantly at P<.05.
.70
2.93 2.86 1.64 53.68 45.99 11.85 12.88 39.06 23.03
.80 ± + ± ± ± ± + ± +
.07 .04 .03 .53 .52 .28* .29* .78 .72*
Dietary level of lysine (%)
TABLE 5. The effect of graded dietary levels of lysine on the performance and meat yields o
Trait
a,b
Dietary level of lys
3.39 ± .06 2.63 ± .01 1.92 ± .04
.75
a,b,c:Means (± SE) in a row without superscripts in common differ significantly at P<.05.
Wing, % Back, % Total skin and fat, % Shell, %
33.59 11.98 16.71 4.91
±.31b ± .27° ±.37* ± .09b
3.34+ .01 2.67 ± .01 1.91 ± .03
Total breast, % Breast meat, % Breast skin, % Breat bone, %
Live body weight at marketing, kg Feed/gain ratio Thawed eviscerated weight, kg
Trait
.70
TABLE 4. The effect of graded dietary levels of lysine on the performance and meat yields
ded from http://ps.oxfordjournals.org/ at Oakland University on May 3, 2015
620
ADAMS ET AL. TABLE 6. The effect of graded dietary levels of lysine on the performance and meat yields of female ducks (Trial 4) Dietary level of lysine (%) .75
Live b o d y weight at m a r k e t i n g , kg Feed/gain ratio T h a w e d eviscerated weight, kg Front, % Rear, % Breast m e a t , % Drumstick and thigh meat, % Wing, % Skin and fat, % Shell, %
3.06 2.81 1.79 53.55 46.45 13.67 13.83 12.17 41.72 18.15
.80 ± ± ± + ± ± ± ± ± ±
.02 .02 .03 .33 .33 .22 .22 .17 .58 .23
Trial 2, none excelled in meat yield of the various carcass parts. Female ducks of Trial 3 fed .90% lysine showed a significant increase in the percentage of breast meat and drumstick and thigh meat compared to those fed .70, .75, .80, and .85% lysine (Table 5). Female ducks fed .70 and .75% lysine had significantly higher shell percentages compared to those fed .80, .85, and .90%. The different lysine levels had no significant effect on the remaining carcass parts. When the experiment was repeated, Trial 4, the .90% lysine showed no beneficial effect in increasing yields of breast and drumstick and thigh meat. Other carcass parts also were not significantly affected by the four levels of lysine, .75, .80, .85, and .90%. Seasonal effects may explain in part the differences in response of meat yields to the .90% lysine of Trials 3 and 4. Although the levels of lysine fed in these trials did not affect live body weights or feed efficiency, yields of certain carcass components were affected for the males of Trial 2 and the
3.08 ± 2.80 ± 1.73 ± 53.79 ± 46.46 ± 13.67 ± 13.78 ± 12.00+ 41.62 ± 18.42+
.90
.85 .03 .02 .02 .25 .26 .12 .20 .20 .47 .21
3.07 2.77 1.74 54.04 45.97 13.78 13.74 12.55 41.24 18.22
± ± ± ± ± + ± + + ±
.01 .02 .03 .31 .31 .22 .18 .19 .65 .21
3.05 2.84 1.74 54.00 46.00 13.71 13.64 11.89 41.96 18.54
± ± ± + ± ± ± ± ± ±
.02 .03 .03 .28 .28 .23 .19 .28 .68 .25
females of Trial 3. Better overall meat yields were obtained with the drakes fed .80 and .95% lysine and with the females fed .90% lysine.
ACKNOWLEDGMENTS This research was supported by a grant from Maple Leaf Farms, Inc., Milford, IN. The authors wish to thank Charles Gardner for technical assistance and Carol Reisert for assistance with computer programming.
REFERENCES Chen, B., and T. F. Shen, 1979. Studies on duck nutrition. III. Arginine and lysine requirements of mule ducklings. Poultry Sci. 58:1316-1320. National Research Council, 1977. Page 33 in Nutrient Requirements of Poultry. 7th ed. Natl. Acad. Sci., Washington, DC. North, M. O., 1978. Commercial Chicken Production Manual. 2nd ed. Avi Publ. Co., Inc., Westport, CT. Steel, R.G.D., and J. H. Torrie, 1960. Principles and Procedures of Statistics. McGraw-Hill Book Co., Inc., New York, NY.
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Trait
1983 Poultry Science 62:616-620 INTRODUCTION
Lysine and methionine are the first limiting amino acids in the corn-soy diet of poultry (North, 1978). The National Research Council (1977) estimates the lysine requirement of starting and growing ducks at .9% of the diet. Chen and Shen (1979) reported the lysine requirement of the mule duck (a Muscovy male-domestic female cross) for maximum growth and optimum feed efficiency to be 1.06%. No information was found for the White Pekin duck. Four trials were conducted to study the effects of different levels of lysine on the performance and meat yield of male and female White Pekin ducks. MATERIALS AND METHODS
Day-old White Pekin ducklings were randomly assigned to 3 . 0 3 b y 3 . 7 9 m floor pens at a density of 51 ducks per pen. Each pen was equipped with two heat lamps, two plastic feed trays, two tube-type hanging feeders (circumference of 135 cm/feeder), two fount-type waterers, each with a capacity of 3.8 liters, and 12 nipple drinkers spaced 25 cm apart on one water line. Pine shavings were used for litter. The plastic feed trays and fount-type waterers were removed by 6 days of age and the heat lamps turned off by at least 17 days. Ducks were reared under continuous light with
'Journal Paper No. 9048 of the Purdue University Agricultural Experiment Station.
feed and water provided ad libitum. All feed was fed as pellets. One starter ration was fed to all of the ducks for the first 10 days. With the exception of slightly different vitamins in the starter for Trial 4, starter rations were identical (Table 1). The dietary treatments, consisting of the various lysine levels (Merck Animal Health Division, Rahway, New Jersey), were initiated at 10 days of age. The basal diets for these rations are shown in Table 2. Prior to placing the ducks on treatment at 10 days, a few ducks were redistributed so that each pen started on treatment with an equal number of ducks. Male ducks were studied in Trials 1 and 2 and female ducks in Trials 3 and 4. The various levels of lysine were obtained by adding synthetic L-lysine to the growing diet at the expense of corn. All reported levels were based on calculated values. Trial 1 was started on June 1, 1977, and ended on July 19, 1977. Lysine at .70, .75, .80, .85, .90, .95, and 1.00% were fed. Trial 2 was started on October 10, 1977, and ended on November 28, 1977. Lysine at .70, .75, .80, and .85% were fed. Trial 3 started on March 28, 1978, and ended on May 15, 1978. Lysine at .70, .75, .80, .85, and .90% were fed. Trial 4 was started on October 10, 1978, and ended on November 27, 1978. Lysine at .75, .80, .85, and .90% were fed. Feed efficiences and body weights were calculated on a per pen basis. Estimated consumption of ducks that died was removed before feed efficiencies were calculated. Ducks were processed at a commercial
616
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ABSTRACT Four trials were conducted to determine the effects of dietary lysine levels ranging from .70 to 1.00% on performance and yield of different carcass components of male and female White Pekin ducks. Dietary lysine had no significant effect on weights or feed efficiencies at market age of 48 or 49 days; however, significant differences were obtained with yields of component parts for the males in Trial 2 and the females in Trial 3. In these trials, overall meat yields were significantly better for males fed levels of lysine between .80 and .95% and for females fed a lysine level of .90%. (Key words: lysine, diet, White Pekin, ducks, performance, meat yields)
DIETARY LYSINE FOR DUCKS TABLE 1. Composition of starter ration fed from 1 through 10 days of age
Ingredient
Trials 1, 2, and 3
Trial 4
(%) 61.15
61.05
25.50
25.50
4.00
4.00
2.75 .65 .35
2.75 .65 .35
2.50 2.50
2.50 2.50
.10
.10
.50 a
.50° .10C
Composition of vitamin-mineral premix per kilogram of ration: vitamin A, 8800 IU; vitamin D 3 , 1100 ICU; vitamin E, 5.5 IU; choline, 286 mg; niacin, 55 mg; riboflavin, 6.6 mg; pantothenic acid, 6.6 mg; vitamin K, 2.2 mg; vitamin B 1 2 , .0088 mg; biotin, .11 mg; zinc, 100 mg; manganese, 300 mg. Composition of vitamin-mineral premix per kilogram of ration: vitamin A, 8800 IU; vitamin D 3 , 1650 ICU; vitamin E, 5.5 IU; vitamin K-menadione sodium bisulfate, 3.3 mg; choline, 286 mg; niacin, 66 mg; riboflavin, 8.8 mg; calcium pantothenate, 6.6 mg; vitamin B 1 2 , .0088 mg; manganese, 87 mg; zinc, 65 mg; iron, 30 mg; copper, 3 mg; iodine, .75 mg. Composition of 3-vitamin pac per kilogram of ration: biotin, .055 mg; thiamin mononitrate, 1.1 mg; folic acid, .44 mg.
processing p l a n t at 4 8 , 4 9 , 4 8 , a n d 4 8 days of age for Trials 1, 2, 3, and 4, respectively. A t this t i m e a representative sample was r a n d o m l y selected from each t r e a t m e n t for use in m e a t yield determinations. A total of 10, 22 to 2 5 , 20, and 25 ducks per t r e a t m e n t was selected for Trials 1, 2, 3, and 4 , respectively. T h e d u c k s were packaged individually in plastic bags, frozen, and stored prior to being d e b o n e d . Deboning was done by h a n d . A t t i m e of deboning, t h e d u c k s were thawed a n d drained, necks removed, a n d t h a w e d eviscerated weights w i t h o u t giblets t a k e n . Weights of o n e or m o r e of t h e following carcass parts were d e t e r m i n e d for each trial: 1) front half, which consisted of
t h e breast, rib cage, a n d wings; 2) rear half, which contained t h e back, thighs, and d r u m sticks; 3) boneless breast m e a t w i t h o u t skin; 4 ) boneless drumstick a n d thigh m e a t w i t h o u t skin; 5) wings with bones a n d skin; 6) skin from the entire carcass e x c e p t t h e wings and easily removable s u b c u t a n e o u s and visceral fat; and 7) shell, which represented t h e remaining b o n e s and u n d e b o n e d tissue. In Trial 2 t h e additional weights were d e t e r m i n e d : 1) total breast, which included meat, skin, and b o n e ; 2) breast skin; 3) breast b o n e ; 4) total drumstick and thigh with meat, skin, a n d b o n e ; 5) thigh and leg skin; 6) thigh and leg b o n e ; and 7) back with meat, skin, and bones. Meat yield of carcass parts was calculated as a percentage using t h e t h a w e d eviscerated weight w i t h o u t neck and giblets as t h e d e n o m i n a t o r . Live b o d y weights and feed/gain ratios were
TABLE 2. Composition of basal grower ration fed from 10 days of age until marketing
Ingredient
Trials 1,2, and 3
Trial 4
<%) Ground yellow corn Soybean meal (48% protein) Meat and bone meal (50% protein) Wheat standard middlings Dried whey, delactosed Ground limestone Sodium chloride Animal and vegetable fat Bentonite Methionine hydroxyl analogue Vitamin-mineral premix L-lysine (98%) Calculated values Protein, % Metabolizable energy, kcal/kg Methionine plus cystine, % Lysine, %
72.57
72.53
9.40
9.40
5.50 5.00 2.50 .35 .30 1.20 2.50
5.50 5.00 2.50 .35 .30 1.20 2.50
.18 .50 a
14.60 3080
.18 .50 b .06 14.65 3080
.62 .70
.62 .75
Composition of vitamin-mineral premix per kilogram of ration: vitamin A, 5500 IU; vitamin D 3 , 1100 ICU; vitamin E, 2.2 IU; choline, 191.4 mg; niacin, 44 mg; riboflavin, 4.4 mg; pantothenic acid, 4.4 mg; vitamin K, 2.2 mg; biotin, .11 mg; vitamin B 1 2 , .0044 mg; zinc, 100 mg; manganese, 300 mg. See footnote B, Table 1.
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Ground yellow corn Soybean meal (48% protein) Meat and bone meal (50% protein) Fish meal (60% protein) Ground limestone Sodium chloride Animal and vegetable fat Bentonite Methionine hydroxyl analogue Vitamin-mineral premix 3-Vitamin pac
617
618
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The dietary lysine utilized in these trials had no effect on body weights or feed to gain ratios. However, for some of the trials the levels of lysine resulted in statistical differences among yields of different carcass parts (Tables 3, 4, 5, and 6 for Trials 1, 2, 3, and 4, respectively). For Trial 1, thawed eviscerated weight, percent breast meat, and percent shell of drakes were affected significantly by dietary lysine. No differences occurred with the percentages of drumstick and thigh meat, wing, and skin and fat (Table 3). In general, ducks fed .75% lysine showed a significant reduction in thawed eviscerated weight as compared to those fed more lysine. This reduction is most likely related to the numerically lower market body weight of drakes fed .75% lysine, although statistically, body weights were not affected by dietary lysine. In addition, the lower thawed eviscerated weights of ducks fed .75% lysine could be attributed to a significantly lower percentage of breast meat along with a significantly higher percentage of shell (bones and undeboned tissue). Generally, the ducks fed the lower levels oT lysine had significantly larger percentages of shell than those fed the higher levels of lysine. The dietary levels of lysine, .70, .75, .80, and .85%, fed to the male ducks of Trial 2 had no effect on thawed eviscerated weight and percentages of drumstick and thigh meat, bones of the drumstick and thigh, and back (Table 4). Although other carcass components were significantly affected by diet, interpretation of the statistical differences into biological trends with the exception of the percentage of shell, was difficult. Drakes fed the .70 and .75% lysine had higher shell percentages than those fed .80 and .85%, although only numerical and not statistically significant differences existed between ducks fed the .70 and .85% lysine diets. For the four levels of lysine studied in
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RESULTS AND DISCUSSION
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statistically analyzed using a completely randomized block design. Each dietary treatment was assigned to one of four house locations or blocks. One-way analysis of variance was used for statistically evaluating the percentages of carcass parts. The Newman-Keuls sequential range test was used to partition differences among means (Steel and Torrie, 1960). Each trial was analyzed separately. Statements of significance were based on P<.05.
29.43 ± .36* 13.66+ .18 12.13 ± .26* 3.64 ± 05 12.55 + 1 9 b 24.40 ± 44 41.24 + .50* 20.04 ± . 2 6 b c
Total drumstick and thigh, % Drumstick and thigh meat, % Drumstick and thigh skin, % Drumstick and thigh bone, %
± .40b ± .24 ±.39b ± .07
± .37* + .23* ± .38* ± .03b
12.05 ± . 1 5 a b 25.06 + .40 42.46 + .47* 20.54+ . 3 5 c
30.89 13.63 13.55 3.69
31.99 11.03 16.43 5.00
2.83 ± 2.94 ± 1.62 + 53.04 ± 46.34 ± 11.15 + 12.19 ± 37.55 + 25.51 ±
Live body weight at marketing, kg Feed/gain ratio Thawed eviscerated weight, kg Front, % Rear, % Breast meat, % Drumstick and thigh meat, % Skin and fat, % Shell, %
.51 .22* .27* .75 .46 b
.02 .02 .03 .49
26.61
2.82 2.94 1.68 52.65 47.02 11.20 12.33 37.42
.75
.40 b
± .01 + .01 + .03 ± .50 + .53 ± .20* ± .27* + 1.04
Means (± SE) in a row without superscripts in common differ significantly at P<.05.
.70
2.93 2.86 1.64 53.68 45.99 11.85 12.88 39.06 23.03
.80 ± + ± ± ± ± + ± +
.07 .04 .03 .53 .52 .28* .29* .78 .72*
Dietary level of lysine (%)
TABLE 5. The effect of graded dietary levels of lysine on the performance and meat yields o
Trait
a,b
Dietary level of lys
3.39 ± .06 2.63 ± .01 1.92 ± .04
.75
a,b,c:Means (± SE) in a row without superscripts in common differ significantly at P<.05.
Wing, % Back, % Total skin and fat, % Shell, %
33.59 11.98 16.71 4.91
±.31b ± .27° ±.37* ± .09b
3.34+ .01 2.67 ± .01 1.91 ± .03
Total breast, % Breast meat, % Breast skin, % Breat bone, %
Live body weight at marketing, kg Feed/gain ratio Thawed eviscerated weight, kg
Trait
.70
TABLE 4. The effect of graded dietary levels of lysine on the performance and meat yields
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620
ADAMS ET AL. TABLE 6. The effect of graded dietary levels of lysine on the performance and meat yields of female ducks (Trial 4) Dietary level of lysine (%) .75
Live b o d y weight at m a r k e t i n g , kg Feed/gain ratio T h a w e d eviscerated weight, kg Front, % Rear, % Breast m e a t , % Drumstick and thigh meat, % Wing, % Skin and fat, % Shell, %
3.06 2.81 1.79 53.55 46.45 13.67 13.83 12.17 41.72 18.15
.80 ± ± ± + ± ± ± ± ± ±
.02 .02 .03 .33 .33 .22 .22 .17 .58 .23
Trial 2, none excelled in meat yield of the various carcass parts. Female ducks of Trial 3 fed .90% lysine showed a significant increase in the percentage of breast meat and drumstick and thigh meat compared to those fed .70, .75, .80, and .85% lysine (Table 5). Female ducks fed .70 and .75% lysine had significantly higher shell percentages compared to those fed .80, .85, and .90%. The different lysine levels had no significant effect on the remaining carcass parts. When the experiment was repeated, Trial 4, the .90% lysine showed no beneficial effect in increasing yields of breast and drumstick and thigh meat. Other carcass parts also were not significantly affected by the four levels of lysine, .75, .80, .85, and .90%. Seasonal effects may explain in part the differences in response of meat yields to the .90% lysine of Trials 3 and 4. Although the levels of lysine fed in these trials did not affect live body weights or feed efficiency, yields of certain carcass components were affected for the males of Trial 2 and the
3.08 ± 2.80 ± 1.73 ± 53.79 ± 46.46 ± 13.67 ± 13.78 ± 12.00+ 41.62 ± 18.42+
.90
.85 .03 .02 .02 .25 .26 .12 .20 .20 .47 .21
3.07 2.77 1.74 54.04 45.97 13.78 13.74 12.55 41.24 18.22
± ± ± ± ± + ± + + ±
.01 .02 .03 .31 .31 .22 .18 .19 .65 .21
3.05 2.84 1.74 54.00 46.00 13.71 13.64 11.89 41.96 18.54
± ± ± + ± ± ± ± ± ±
.02 .03 .03 .28 .28 .23 .19 .28 .68 .25
females of Trial 3. Better overall meat yields were obtained with the drakes fed .80 and .95% lysine and with the females fed .90% lysine.
ACKNOWLEDGMENTS This research was supported by a grant from Maple Leaf Farms, Inc., Milford, IN. The authors wish to thank Charles Gardner for technical assistance and Carol Reisert for assistance with computer programming.
REFERENCES Chen, B., and T. F. Shen, 1979. Studies on duck nutrition. III. Arginine and lysine requirements of mule ducklings. Poultry Sci. 58:1316-1320. National Research Council, 1977. Page 33 in Nutrient Requirements of Poultry. 7th ed. Natl. Acad. Sci., Washington, DC. North, M. O., 1978. Commercial Chicken Production Manual. 2nd ed. Avi Publ. Co., Inc., Westport, CT. Steel, R.G.D., and J. H. Torrie, 1960. Principles and Procedures of Statistics. McGraw-Hill Book Co., Inc., New York, NY.
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Trait