Slaughter and meat quality of young ducks depending on selenium supplementation in compound feeds

Abstract

The list of macro- and microelements currently used in compound feeds for various types of poultry is considered insufficient by many researchers. In recent years, applied scientific studies have been conducted to determine and refine the physiological requirements of different species and technological groups of poultry for certain mineral elements that perform important biochemical functions in the body. This also applies to such an essential trace element as selenium. It has been proven that the inclusion of selenium in compound feeds for poultry alters the direction of physiological and biochemical processes in the body, improves metabolism, and, as a result, contrib-utes to increased egg production, body weight, viability, feed conversion, and product quality. In order to deepen and expand current knowledge about the biological role of selenium in the organism, its effect on productive traits and internal characteristics of poultry, comprehensive studies were conducted. One of the objectives was to inves-tigate the effect of different selenium supplementation levels in compound feeds on the slaughter and meat quali-ties of young ducks. For the experimental study, four groups of one-day-old Ukrainian White ducklings were formed, 100 birds in each group. The duration of the experiment was 56 days, corresponding to the rearing period for meat production. Ducklings of the first (control) group did not receive selenium supplementation. Birds of the experimental groups were additionally provided with selenium in the following amounts (mg/kg): group 2 – 0.2; group 3 – 0.4; group 4 – 0.6. Analysis of the obtained results showed that among the experimental groups, the highest meat productivity was observed in ducks of the third group, which received feed supplemented with sele-nium at a level of 0.4 mg/kg. In this group, the weight of semi-eviscerated carcasses was higher by 6.3 % (P < 0.001), eviscerated carcasses by 6.7 % (P < 0.01), and edible parts by 10.7 % (P < 0.01) compared to the control group. The absolute and relative weights of edible parts increased mainly due to more intensive growth of muscle tissue and skin with subcutaneous fat, as well as better development of internal organs (heart, liver, gizzard). This was reflected in the ratio of inedible to edible parts, which in ducks of the third experimental group was 8.2 % higher than in the control group and amounted to 1:1.19. In other experimental groups, the absolute indicators of meat productivity were somewhat lower compared to the third group.