Consequences of supplementing duck's diet with charcoal on carcass criteria, meat quality, nutritional composition, and bacterial load

Mohamed F.A. Farghly, Mohamed A. Elsagheer, Muthana M. Jghef, Ayman E. Taha, Mohamed E. Abd El-Hack, Mariusz Jaremko, Khaled A. El-Tarabily, Mahmoud Shabaan

Research output: Contribution to journalArticlepeer-review


The influence of charcoal as feed additives on carcass and meat characteristics was studied in 144 four weeks old Muller ducks. The experimental ducklings were assigned to six groups of 24 birds (eight per replicates each). The dietary treatments contained 0, 0.5, 1.0, 1.5, 2.0 and 2.5% charcoal for G1 (C), G2 (L1), G3 (L2), G4 (L3), G5 (L4) and G6 (L5), respectively. All experimental birds were raised under similar environmental and managerial conditions. Results indicated that charcoal did not affect most carcass traits significantly except for dressing percentage (DP %) was higher (P
Original languageEnglish (US)
Pages (from-to)102275
JournalPoultry Science
StatePublished - Oct 22 2022

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this