Conjugated Linoleic Acid On Meat Duck Production Performance And Carcass Quality Of Impact Studies

This experiment researches the influence of CLA on the productivity and meat quality of meat duck. It takes the experimental design of single factor, which designsfour disposals-------the comparative group and the three groups respectively with 1%,2%, and 4% CLA. And each disposal is repeated for three times and each time seven ducks which are close in weight in each group are chosen as experimental subject and are fed mixture respectively with none, 1%,2% and 4% CLA for six weeks. From the second week to the fourth week, in the groups respectively with 1% and 2% CLA, the weights of ducks increase in comparison with the comparative group while in the group with 4% CLA, the weights of ducks decrease, yet the difference is not distinctive; from the fifth week to the sixth week, in experimental groups the weights of ducks decrease in comparison with the comparative group. From the second week to the fourth week, in the groups respectively with 1% and 2% CLA, daily weight rise of ducks increases in comparison with the comparative group while in the group with 4% CLA, daily weight rise of ducks decreases, whose difference is distinctive (P<0.05); from the fifth week to the sixth week, in experimental groups daily weight rise of ducks all declines, in which the group with 4% CLA differs greatly from other groups (P<0.05). From the second week to the fourth week, in experimental groups the proportion between feed and meat declines and utilization of feed improves; from the fifth week to the sixth week, in the group with 1 % CLA the proportion between feed and meat declines as well whereas in the groups respectively with 2%, and 4% CLA that does not decline. The results of butchering the 6-week-old ducks illustrate: butchering rate, semi-gutting rate and gutting rate of ducks in experimental groups are all raised and the capability of butcher of meat ducks is improved, among which semi-gutting rate and gutting rate of ducks in the groups respectively with 1% and 4% CLA are dramatically improved (P<0.05); and leg muscle rate of ducks in experimental groups are all raised, among which that in the group with 1% CLA improves distinctively (PO.05); breast muscle rate of ducks in the groups respectively with 1% and 2% CLA increases while that in the group with 4% CLA decreases; abdomen fat rate of ducks in experimental groups all decreases, among which that in the groups respectively with 1 % and 2% CLA decrease distinctively. Conclusions can be drawn from the experiment:1. CLA can change the weight, daily weight increase of meat ducks. To be specific, during proper feeding period, adding appropriate proportion of CLA to the feed of meat duck can improve the weight corresponding to age, daily weight increase and utilization of feed but the difference is not distinctive. Large dose of CLA can decrease the weight corresponding to weight greatly without affecting the health of meat ducks, whose difference is distinctive.2. Adding CLA improves the meat quality of meat ducks, increase breast muscle rate and leg muscle rate of meat ducks' bodies and decreases the abdomen fat rate, among which the abdomen fat rate of ducks in the groups respectively with 1% and 2% CLA differs greatly from that in comparative group.3. Adding CLA decreases the death rate.As a newly-discovered nutrient and feed addictive, the application of CLA in the industry of raising fowls can improve growing capability of meat ducks and utilization of feed, decrease and improve the fat composition of fowls and body quality. In conclusion, CLA's function of nutrient reallocation, which is similar to stimulant β , and its property of high safety are of important meaning to nutritious research of fowls and are of great value to production of fowl-raising industry.