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Research Article

JCR. 2020; 7(11): 303-307


HEMATOLOGICAL PROFILE, CARCASS EVALUATION AND SENSORY CHARACTERISTICS OF PEKIN DUCKSFED WITH INDIGENOUS FEEDSTUFFS SUPPLEMENTED WITH DIFFERENT ORGANIC INOCULANTS

Freddie O. Libatique.

Abstract
This research was conducted to determine the impact of feeding indigenous feedstuffs (IF) supplemented with various organic inoculants as water additives on the hematological profile, carcass assessment and sensory characteristics of 120 pekin ducklings for 6 weeks of rearing under a free-ranged management system; Treatments were T1 (control) IF + pure drinking water: T2- IF + Amino Acid (AA) Plus: T3- IF + Effective Microorganism (EM) and T4- IF + Carrageenan (Ca). All the data gathered were recorded, tabulated and analyzed using the Analysis of Variance (ANOVA). The ANOVA revealed a not significant (P>0.05) result in terms of red blood cell count and packed cell volume. The result of the study showed, all the ducks were under the normal values which were 40.24±4.21 cells/µL. and 36±1.5%, respectively. This is an indication that the experimental animals were not suffering from anemia and other related sickness. Likewise, the organic inoculants did not affect the carcass quality of the animals. Moreover, ANOVA revealed a not significant result on the sensory evaluation as to general appearance, aroma, flavor, tenderness and juiciness of oven-cooked meat of pekin ducks and had scores of 6 which falls under the adjective rating of “Like Very Much“.

Key words: haematological profile, sensory characteristic, organic inoculant, indigenous feedstuff, pekin ducks


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