Effect of Processed Rumen Digesta with Probiotics on Eggs Quality Characteristics of Khaki Campbell Ducks (Anas Platyrhynchos Domesticus)

Abstract

Khaki Campbell is a duck with a dual purpose, as a producer of meat and egg, although its role as laying is more prominent. The aim of the present study is to examine feed ingredients for ducks (poultry) originating from abattoir waste that does not compete with humans. Feed is the largest component that affects poultry production since feed expenses occupy at least 60 - 70% of the production cost. The examined feed ingredient was the rumen digesta of the cow that was collected from the slaughterhouse and it is recommended to participate at 10 - 15% in rations, so as not to cause adverse side effects.  The method of addition of probiotics to the feed of processed cow rumen serves to improve the growth rate, feed conversion efficiency, egg production, and livestock health. Measurements in the form of the amount of raw feed balance with processed rumen digesta substitution feed on the productivity of duck eggs. The conclusion of this study that the partial replacement of processed rumen content feeds up to 15% in Khaki Campbell ducks, did not give a noticeable difference (p>0.05) on egg weight, egg shape index, egg white index, yolk index, Haugh Unit, and egg yolk color. The main finding is that processed beef rumen content at the level of 10-15% can be used as a diet ingredient for ducks without affecting egg quality characteristics.