Abstract

Duck is one of the important poultry genetic resources in Bangladesh, primarily used for egg and meat production. This study aimed to determine the optimal dietary energy levels for improving growth performance, carcass characteristics, meat quality, and blood biochemical parameters in BAU Black and White crossbred ducks. Four dietary treatments (T1 to T4) were formulated with energy levels ranging from 2700 to 3000 kcal/kg in 100 kcal/kg increments. A total of 160-day-old ducklings were randomly distributed in four different pens, having 40 birds per treatment, and reared up to 8th week of age. Live weight (BWT) was measured weekly, and at the end of the 8th week, birds were slaughtered to investigate carcass characteristics and meat quality parameters. Growth performance differed significantly (p0.05) only for BWT, back-half weight, and breast muscle weight (p0.05) effects on meat quality parameters such as cooking loss, drip loss, and water holding capacity. Only low-density lipoprotein showed a significant difference (p

Key words: Biochemical markers, Carcass yield, Duck, Energy, Growth, Meat quality