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
Bibliographical noteKAUST Repository Item: Exported on 2022-10-27
Acknowledgements: This work received no external funds.
ASJC Scopus subject areas
- Animal Science and Zoology