Objectives: This research aimed to examine how yeast (Saccharomyces cerevisiae) fermented layer moist diet (YFM-D) influencing egg production, its quality, and duck’s growth performance during the age range of 23–29 weeks.
Materials and Methods: A total of 84 laying Jinding ducks were arbitrarily allotted into one of two dietary groups. Each group had 42 birds in 3 replicates and 14 birds per replication. Each duck was daily offered 140 gm dry matter (DM) from a layer diet (Crude Protein −17.83% and ME-2760 Kcal/kg DM) and a yeast-fermented layer moist diet (50% layer diet + 50% water) and reflected as control diet (CON-D) and yeast-fermented layer moist diet (YFM-D), respectively. The layer diet was fermented using yeast premix at a 1.0% level of feed.
Results: Considerably elevated DM intake was obtained in ducks that received YFM-D (120 gm) than CON-D (112 gm). Subsequently, ducks fed YFM-D improved almost 5.24% and 4.26% higher egg mass and hen-day egg production than CON-D, respectively (p < 0.05). Though feed conversion ratio (egg basis) was unaffected (p > 0.05), ducks receiving YFM-D almost revealed 21%–22% higher body weight compared to CON-D (p < 0.05). Moreover, higher yolk weight, color, and Haugh unit were measured in ducks offered YFM-D than CON-D (p < 0.05), while YFM-D showed the propensity for better egg and albumen weight. However, shell weight and yield, albumen, and yolk yield were not varied between the two groups (p < 0.05).
Conclusion: It may be concluded that a YFM-D enhanced hen day egg production at the early stage of laying while boosting live weight gain and enhancing egg quality.
Key words: Fermentation; moist diet; duck; egg production; growth
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