Growth Performance and Meat Production of Fattened Paddy
Herded Ducks Fed Fish Silage Mixed Diets
ANTONIO J. BARROGA
Department of Agri-Management, College of Agriculture, Central Luzon State
University, Munoz, Nueva Ecija, Philippines
PROF. ROCELYN M. BARROGA
Department of Agri-Management, College of Agriculture, Central Luzon State
University, Munoz, Nueva Ecija, Philippines
Dr. PROF. HISAYA TOBIOKA and Dr. RAHJEEV PRADHAN
Laboratory of Animal Nutrition, School of Agriculture, Kyushu Tokai University,
Choyo–son, Aso–gun, Kumamoto, Japan, 869 -1404
Abstract
The growth performance and carcass characteristics of fattened paddy herded ducks was
investigated. The fattened ducks were fed on agro by–products of the food industries
namely; fish silage, tofu cake and sweet potato and comprised up to 50 % of the diet. The
dry matter intake and daily gain of Cherry Valley (CV) tended to be higher than the
Aigamo (AG) during the brooding period. The DG of CV was higher than AG during a
paddy grazing period of 56 days and appeared to be superior in paddy herding condition.
Both breeds fattened with diets containing agro by–products showed comparable growth
performance to the reference diet The dressing percentage, meat yield and carcass meat
of ducks fed agro by–products tended to be better than the reference diet while carcass fat
+ skin was largely reduced upon supplementation of DL–methionine. The CP and
moisture content of the breast meat of CV fed agro by–products of fish silage and tofu
cake was significantly higher than the reference diet. There was a tendency for amino
acids to increase in both the thigh and breast meat of both breeds fed on fish silage based
diets. This proved that paddy herded ducks can adapt well to fish silage mixed diets
without adverse effects on their growth performance and carcass quality.
Introduction
The rice–aigamo farming system introduced by Takao Furuno from Fukuoka, has been
gaining rapid popularity since 1988 not only in Japan but throughout Asia12). This method
involves the raising of ducks in the paddy field that is enclosed with an electric fence.
The ducks are transferred to the paddy field when they are 3 to 4 weeks old while the
transplanted rice are 30 days old.
There are recent reports, however, regarding difficulties in transferring the ducks from
the paddy field for fattening. These include labor and space for fattening, expensive cost
of commercial feeds and marketing of duck meat11,14).
The utilization of diets containing agro by–products particularly fish silage was a major
emphasis in the study with the aim of including it as a regular ingredient to paddy herded
ducks. Moreover, there is a dearth of data on growth performance, meat production and
carcass composition of ducks raised in the paddy.
Materials and Methods
I. Growth Trial Study
Experimental diets
The different diets used in this study as shown in Table 1 were; the commercial grower
ration/lucerne meal mixture (90/10) (Reference diet), barley based feed /tofu cake/fish
silage (70/20/10) without vitamin B mixtures (A) and with it (B), barley based feed/tofu
cake/fish silage (70/20/10) without DL–methionine (C) and with it (D), wheat bran based
feed /fish silage (90/10) (E) and barley based feed/fish silage (85/15) (F). The fish silages
in Diets A and B was the minced head of yellow tail (Seriola quinqueradiata) (YT), C
and D was the minced back frame and viscera of YT while E and F was a combination of
the minced whole fishes, heads, viscera of YT while E and F was a combination of the
minced whole fishes, heads, viscera, offals and back frames taken from super malls in
Kyushu.
The calculated CP and ME ranged from 18 to 20 % while the ME kcal/kg DM ranged
from 11 to 13 mega joule.
Preparation of the agro by–products
The different fish silages were prepared from the minced head, back frame and viscera of
yellow tail (Seriola quinqueradiata) for diets A, B, C, D and fish wastes for diets E and
F. After mincing it was treated with 3 % formic acid (commercial grade, 85 %) on fresh
matter basis and ensiled in a tightly covered 100 L plastic bin prior to mixing. The tofu
cake was taken from a heated inverted silo of a tofu processing plant and likewise ensiled
in the same container fitted with polyethylene with the air excluded by a vacuum cleaner.
The sweet potato was collected from a farm and minced prior to mixing.
Analytical procedures and meat production analysis
The DM, CP and contents of feeds used were analyzed following the AOAC
procedures1). The moisture of breast and thigh muscles was determined by oven drying a
5 g minced sample for 52 hours at 40 ℃ followed by another 2 hours at 120 ℃. The
analysis of the amino acids from the thigh and breast muscles was also done with 5 birds
from each group.
Meat production parameters were evaluated based on the following formula:
Dressing Percentage
=
Carcass Weight
Liveweight
x 100
Carcass Weight  Bone Weight
x 100
Liveweight
Boneless Carcass
=
Carcass Meat
=
Carcass Weight  Bone Weight
x 100
Carcass Weight
Meat Yield
=
Lean Meat Weight  Skin Weight
Liveweight
Carcass Fat
=
x 100
Fat and Skin Weight
x 100
Liveweight
Statistical analysis
The experiment was designed by one–way lay–out and two–way lay–out factorial design
for the analysis of variance. Tukey’s w procedure25) was used to examine the differences
between means.
Results
The daily gain (DG) of AG and CV during the brooding period as presented in Table 2
was 25.20 and 14.25, respectively. On the other hand, the DG of CV during the paddy
herding period was 10.4 g/d and was higher than AG with 7.4 g/d. During a fattening
period of 5 weeks, as indicated in Table 3, it appeared that there was a palatability
problem of FS based diets of A and B as the feed intake from both breeds was inferior
than the reference diet. However, the feed intake of AG and CV fed diets C and D was
higher than when they were given the diets A and B. Moreover, the feed intake of CV fed
on diet D tended to increase at 254 g/d as compared to 226.7 g/d for the reference diet. In
terms of final weight, no significant differences were observed between the FS based
diets and the reference diets for both breeds.
The meat production performance of the birds is given in Table 4. The dressing
percentage of both breeds fed on FS based diets made of the minced head of the YT was
comparable to the reference diet. Likewise, the dressing percentage of FS based diets
from minced back frame and viscera of YT tended to increase as compared to the
reference diet. The boneless carcass was significantly lower in AG fed diets B and C
compared to the reference diet (P < 0.05) while AG fed diet E had more boneless carcass
than the reference diet. There was no statistical variation in carcass meat in both breeds
fed diets A, B and C. However, the AG fed diets D and E was significantly lower than the
reference diet (P < 0.05). Interestingly, the AG fed diets F and G had superior meat yield,
boneless carcass and carcass meat production among all AG fed the different fish silage
based diets.
The composition of the amino acid of the breast and thigh meat of AG and CV are
indicated in Figs 1-4. The analysis showed an increased tendency in all the amino acid
content analyzed from the breast meat of CV fed on diets D and E when compared to the
reference diet. Moreover, as a proportion to the total number of amino acids analyzed,
glutamic acid was found out to have the highest concentration being 16 % in all the diets
while cystine was the lowest at 1 %.
In contrast, the level of glutamic acid in the breast meat of AG was slightly lower at 15.5
% while cystine gave similar level with that of the breast meat of CV at 1 %.
In the thigh meat of both breeds, it can be noted that the individual amino acid content
also tended to increase in diets D and E when compared to the reference diet. The
proportion of cystine to total amino acids was also unaffected at 1 %, however, the
concentration of glutamic acid appeared to be slightly higher in thigh meat of AG with 16
% than that of the breast meat with 15.5 %. Moreover, the proportion of glutamic acid of
CV in both the breast and thigh muscles gave similar concentration at 16 %.
Finally, the relative proportions of the individual amino acid component of the thigh and
breast meat were unchanged in both breeds fed diet D and E.
The chemical composition of the thigh and breast meat is presented in Table 4. The CA
of the thigh and breast meat of both breeds fed the different diets did vary significantly.
However, the moisture content of the breast meat of AG receiving diets B and C was
significantly higher compared to Diet A. Moreover, the CP content of the breast meat was
also significantly lower than that of Diet A.
Discussion
The growth data showed that the initial weight of AG when introduced in the paddy field
was 414.5 while that of the CV was 653 g. This weight is very relevant since large ducks
can destroy the young rice plants by trampling or eating. During the 2–month paddy
grazing period ducks were fed on a restricted ration of uncrushed rice grains at 30–40 g/d,
as fast growing ducks can affect the growth and survival of rice hills in the paddy. With
this regimental feeding, the recorded final weight of AG and CV, which were 926.1 and
1249 g, respectively, or a DG of only 7.4 and 10.4 g should be maintained to obtain
satisfactory yield as claimed by rice–aigamo farmers. In contrast, a higher body weight of
2950 g for a 75–day old Cherry Valley Super Meat raised in the paddy field was reported
in Vietnam15). The large disparity can be attributed to the amount of feed offered and the
superior genetic bloodline of the CV in Vietnam. Considering that restricted growth is
necessary in the paddy field, fish silage based rations can and will be strongly
recommended in future investigation.
During the 35–day fattening period immediately preceding paddy grazing, it appeared
that the AG were more sensitive to fish silage based diets as indicated by a tendency in
feed intake to decrease when compared to the reference diet. In contrast, the CV seemed
to find the fish silage based diets palatable as reflected by an increasing tendency for the
dry matter intake compared to the reference diet.
Furthermore, the different fish silage based diets used in this study did not adversely
affect the growth rate of both breeds as shown by the insignificant differences against the
reference diet. The AG fed the fish silage based diets had a final weight ranging from
1800 g to 2200 g for a period of 5 weeks. This indicated the superiority of the these diets
as previous fattening period for AG was 7 weeks and the weight ranged from 1400 to
1500 g14). The compensatory growth of ducks was demonstrated in this study when they
were given all the different diets one week after a 2–month paddy grazing period.
The diets F and G were formulated without corn and the growth performance and feed
intake of the AG tended to be higher than the reference diet containing corn. Previous
workers also demonstrated that corn can be partially or completely replaced with
extruded or unextruded sweet potato tuber meal without adverse effects on growth
performance of broilers2,19,20,24). In a diet for Muscovy duck containing sorghum with
high tannin, DL–methionine was added to offset possible reduction in metabolic profile
against a corn based diet4).
The data for meat production performance showed that AG fed a fish silage based diets
of F and G which is the fish waste comprised of minced whole fish, back frames, heads,
offals and viscera was largely increased. Apparently, this can be attributed to a higher
crude protein of 42.9 % (DM basis) as compared to the CP of the fish silage used in the
diets of B, C, D and E with a combined average CP of only 37.5 %. Moreover, the
percent carcass fat and skin was largely reduced in both breeds fed the fish silage based
diets upon DL–methionine supplementation. However, the largest reduction was
observed between CV fed diet C with 34 % against diet E with 26 %. This suggested the
importance of DL–methionine supplementation in duck ration and is consistent with the
findings of other workers that this amino acid can reduce carcass fat9,10). Bunchasak et
al.5) also noted a decline in abdominal fat weight when the broiler diet was supplemented
with DL–methionine at 1.5 %. Similarly, a broiler diet with lower CP at 17 % resulted in
a decrease in fat deposition at 1.5 % DL–methionine supplementation6). Furthermore, the
carcass fat of CV fed diet A was substantially reduced by 11 % when they were fed diet
E. On the other hand, Dean and Daiyrymple10) were only able to observe a 9 % reduction
in carcass fat of Pekin duck fed a diet supplemented with 0.25 ppm of the β agonist
compound, cimaterol. Dairymple et al.7) also reported a 3 to 15 % decline in carcass fat
using clenbuterol. In contrast, the dietary cimaterol resulted in an increase in body fat
deposition in Japanese quail (Coturnix coturnix)16). The reduction in carcass fat in the
present experiment apparently confirmed earlier experiments of Dean8,9). Based on these
findings, the fish silage mixed diets in combination with DL–methionine in this study
appeared to be the best option to decrease carcass fat of large–meat type ducks.
The CP of the breast meat in AG fed diet E tended to increase being 23 % when
compared to the reference diet, which may indicate that there could be a positive
response in protein deposition at extended feeding period. The breast meat yield and
slaughter yield in male broilers seemed to be influenced by methionine rather than
protein content13). According to Baeza3), duck meat is lean and the breast meat has a more
reddish color than the fowl which make it tastier and juicer. The CP of the breast meat of
AG fed the fish silage based diets with 23 % was higher than that of Muscovy duck with
21 %21). On the other hand, the CP of the breast and thigh meat of both breeds in the
present investigation was higher than the CP of the thigh and breast muscles of Pekin
ducks at 49 days old recorded in another experiment22). This indicated that the chemical
composition of the major muscles of paddy herded ducks seemed to be unaffected
irregardless of the different diets given to them.
The tendency for the different amino acids to increase in both the thigh and breast meat is
an indication that the fish silage contains appreciable amount of amino acids, therefore a
valuable source of protein. This is in corroboration with the findings of Perez18) who
noted that fish silage has high levels of lysine, threonine and sulfur containing amino
acids that are comparable to those of fish meal. Further, he stated that this agro by–
product provides an excellent protein supplement for non–conventional feeding system.
Furthermore, glutamic acid had the highest concentration while cystine had the lowest in
both the breast and thigh muscles fed the different diets. Similarly, Yoo et al.27), found
out that in horse meat, the glutamic acid was the highest while cystine had the lowest
concentration. It was found out in the study that the individual pattern of amino acid
content of the thigh and breast meat of both breeds was constant. The amino acid analysis
was not done on the carcass of the birds, however, the thigh and breast muscles constitute
the major portion of the eviscerated carcass, therefore our study is apparently in
agreement with the observation of Scott23) that as percentages of total carcass proteins,
the different amino acid composition of carcasses of chicken, pheasant, quail, turkey, pig,
cattle, rat and monkey is quite similar. Likewise, studies by Park et al.17) showed that the
amino acid pattern of duck proteins, with the exception of lysine, to be similar to the
aforementioned species. The above observation involved ducks that were not paddy
grazed, therefore, the study suggest that despite the stressful activity of the major muscles
due to paddy grazing, amino acid pattern was not altered. Tawfik et al.26) reported that
breast muscle of broilers contained more non–essential amino acids than essential amino
acids. On the contrary, it was observed in the present study that the both the thigh and
breast muscle of the ducks fed the different diets had a higher concentration of essential
amino acids than the non essential amino acid.
Acknowledgements
We are grateful to Mr. Tadaomi Hama, Association Leader of Kumamoto Pilot Farm
Fishery Production Association for assuring us the availability of the fish silages. Daicel
Chemical Industries Ltd. for the offer of the formic acid and Mr. Hidesuki Yamato and
Mr. Mitsuaki Miyazaki for the ducks and the paddy field as our experimental site.
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Corresponding Author: E-mail address: [email protected]
Table 1. Feed formulation of the different experimental diets.
Ingredient
Grower ration
Lucerne meal
Barley
Wheat Bran
Tofu Cake
Fish Silage A1)
Fish Silage B2)
Fish Silage C3)
Sweet Potato
Corn
Soybean
Molasses
Mineral premix
Salt
Porridge
Vitamin mix
DL-Methionine
Total
CP,% 4)
ME 5)
DM6)
NDF6)
ADF6)
CA6)
1)
Ref. Diet
90.00
10.00
100.0
19.34
11.40
88.40
21.40
8.60
7.40
A
46.97
10.00
20.00
10.00
10.00
2.00
0.30
0.13
99.4
20.49
11.90
53.10
22.80
7.40
3.80
B
46.97
10.00
20.00
10.00
10.00
2.00
0.30
0.13
0.60
100.0
20.49
11.90
53.10
22.80
7.40
3.80
g ingredient/100 g feed (DM basis)
Ref. Diet
C
D
Ref. Diet
90.00
90.00
10.00
10.00
33.67
33.67
24.50
24.50
20.00
20.00
10.0
10.00
7.20
7.00
1.6
1.6
2.0
2.0
0.30
0.30
0.13
0.13
0.60
0.60
0.20
100.0
100.0
100.0
100.0
19.34
18.14
18.15
19.34
11.40
12.70
13.11
11.40
88.50
54.30
54.30
87.75
21.61
24.30
24.30
20.63
8.44
7.17
7.17
5.75
7.13
3.94
3.94
7.14
E
17.86
30.91
20.00
10.00
15.00
3.00
2.00
0.30
0.13
0.60
0.20
100.0
19.02
11.73
32.52
18.58
10.35
5.26
F
28.67
17.10
20.00
15.00
15.00
1.00
2.00
0.30
0.13
0.60
0.20
100.0
19.15
11.91
31.63
23.94
5.74
5.17
The raw material is the minced head of the yellow tail (YT, Seriola quinqueradiata).
The raw material is the minced back frame and viscera of YT.
3)
The raw material is the minced fish wastes collected from super malls and fish port in Kyushu, Japan.
4)
Percentage crude protein on dry matter basis, calculated value.
5)
Metabolizable energy expressed in megajoule per kilogram feed dry matter.
6)
Dry matter, neutral detergent fiber, acid detergent fiber and crude ash on dry matter basis are abbreviated to DM, NDF, ADF and CA, respectively. Based on
actual chemical analysis.
2)
Table 2. Growth performance and dry matter intake of AG and CV during the brooding and paddy herding periods.
Parameter
Breed
AG
CV
Brooding
No. of birds
Initial weight, g/head
Final weight, g/head
DG, g
DMI, g/d.head
54
44.50
336.05
14.25
29.95
54
57.45
619.05
25.20
37.20
Paddy Herding
No. of birds
Initial weight, g/head
Final weight, g/head
DG, g
DMI, g/d.head
54
414.55
926.1
7.4
24.6
54
653.05
1249.00
10.45
24.55
Table 3. Daily gain and dry matter intake of paddy herded ducks during the fattening period1)
Ingredient
IW3), g
Aigamo2)
FW3), g
DG3), g
DMI3), g
IW, g
Cherry Valley2)
FW, g
DG, g
DMI, g
Ref. Diet
A
B
1140
1453
1468
2144
1990
1834
20.7b
15.8ab
10.8a
198.7
146.4
152.4
1654
1639
1657
2936
2884
3010
37.7c
36.0c
39.8c
233.1
169.5
200.6
Ref. Diet
C
D
997
993
1009
2148
2162
1980
33.0
34.0
26.0
215.0
197.9
192.1
1439
1433
1459
3188
3080
3258
50.0
47.0
52.0
226.7
203.6
254.0
Ref. Diet
E
F
1720
1680
1630
1910
1920
1930
5.6
7.1
8.9
111.1
92.0
108.1
-
-
-
-
1)
Fattening period is 35 days.
Basis of comparison is done between breeds for a particular parameter.
3)
Initial weight, final weight, daily gain and dry matter intake are abbreviated to IW, FW, DG and DMI,
respectively.
2)
Table 4. Meat production performance of fattened paddy herded ducks fed on a reference diet and varying fish silage based mixed
diets1)
Diet
Dressing %2)
Boneless Carcass 2)
Carcass meat 2)
Meat Yield 2)
AG
Ref. D.
A
B
63.8
64.2
62.9
39.10b
37.40a
37.40a
61.30
58.40
59.40
19.60
19.20
19.10
30.87
29.93
29.42
CV
Ref. D
A
B
66.26
62.90
63.00
0.37
57.7b
57.4b
61.0ab
40.40c
40.10bc
39.20bc
0.31
33.0c
32.1c
34.2b
61.10
63.70
62.20
0.36
57.1b
56.0c
56.1c
18.90
18.70
18.80
0.20
16.4c
17.1c
17.4b
32.47
34.02
32.16
1.13
28.6
26.5
27.4
59.5ab
60.4ab
63.2a
1.04
37.2ab
37.7a
37.9a
0.75
62.4a
62.4a
60.0ab
0.83
19.1ab
20.6a
20.9a
0.47
30.3
28.3
26.9
1.13
Breed
SEM
AG
CV
SEM
1)
2)
Ref. D
C
D
Ref. D.
C
D
Fattening period is 35 days.
Please refer to materials and methods for the formula used.
Carcass fat + skin 2)
Fig. 1. Comparative amino acid content of
thigh meat of AG fed diets A, D and E
A
D
E
g/100 g freeze dry musc le
16
14
12
10
8
6
4
2
0
Asp Thr Ser Glu Pro Gly Ala Cys Val Met Ile Leu Tyr Phe Lys His Arg
Fig. 2. C om parative am ino acid content of thigh m eat
of C V fed diets A , D and E
g/100 g freeze dry muscle
A
D
E
16
14
12
10
8
6
4
2
0
A sp Thr S er G lu P ro G ly A la C ys V al M et Ile Leu Tyr P he Lys H is A rg
Fig. 3. Comparative amino acid content of breast
meat of AG fed diets A, D and E
A
D
E
g/100 g freeze dry muscle
16
14
12
10
8
6
4
2
0
Asp Thr Ser Glu Pro Gly Ala Cys Val Met Ile Leu Tyr Phe Lys His Arg
Fig. 4. Comparative amino acid content of thigh meat
of AG fed diets A, D and E
g/100 g freeze dry muscle
A
D
E
16
14
12
10
8
6
4
2
0
Asp Thr Ser Glu Pro Gly Ala Cys Val Met Ile Leu Tyr Phe Lys His Arg