Abstract

Objectives: This study evaluated the effects of graded levels of Lentinus edodes–fermented durian peel (FDP) as a circular feed ingredient on production performance, yolk omega fatty acid composition, and economic efficiency of laying ducks, with the aim of identifying the optimal dietary inclusion level.
Materials and Methods: A 12-week feeding trial was conducted using a completely randomized design with five dietary treatments containing 0, 6, 12, 18, and 24% FDP. Each treatment had four replicates with ten laying ducks per pen. Parameters measured included feed intake, feed conversion ratio (FCR), hen-day production (HDP), total egg production, egg weight, yolk omega-3, omega-6, and omega-9 fatty acids (analyzed by GC-FID), and income over feed cost (IOFC). Data was analyzed using ANOVA and correlation analysis.
Results: Feed intake and egg weight differed significantly among treatments (p < 0.05), with reduced intake observed at the highest FDP inclusion level (24%). FCR, HDP, and total egg production were not significantly affected (p > 0.05). Yolk omega-6 fatty acid content increased significantly with FDP inclusion (p < 0.05), omega-3 showed selective treatment differences, and omega-9 remained unchanged. Correlation analysis indicated positive associations of omega-6 and omega-9 with feed intake and negative correlations with FCR, while omega-3 was positively correlated with feed intake. IOFC was highest at 12% FDP inclusion but declined to 24% due to reduced feed intake and egg weight.
Conclusions: Fermented durian peel can be safely incorporated into laying duck diets at moderate levels, with 12% FDP identified as the optimal inclusion rate. At this level, production efficiency is maintained, yolk lipid quality is enhanced, and economic returns are maximized, while higher inclusion levels may negatively affect profitability.

Key words: Fermented durian peel; Lentinus edodes; laying duck; yolk omega fatty acids; feed efficiency; IOFC