The effect of adding vitamin E to the diet on the growth performance,serum antioxidant capacity,and slaughter performance of meat ducks
The aim of this study is to investigate the effects of dietary supplementation of vitamin E on the growth performance,serum antioxidant capacity,and slaughter performance of meat ducks.800 meat ducks were randomly divided into 4 groups,with 10 replicates per group and 20 ducks per replicate.The experimental feed was supplemented with 0,80,160,and 320 mg/kg VE on the basis of the basic feed.The measured VE content in each experimental feed was 9.8,87.6,171.4,and 331.7 mg/kg,respectively.Under the premise of consistent initial weight(P＞0.05),the final weight of meat ducks in the 160 and 320 mg/kg VE addition groups significantly increased by 2.24%and 2.82%(P＜0.05);The average daily weight gain of meat ducks in the 160 and 320 mg/kg VE addition groups significantly increased by 2.29%and 2.89%(P＜0.05);The feed to weight ratio of meat ducks in the 320 mg/kg VE addition group significantly decreased by 3.31%(P＜0.05);In addition,the level of VE addition had no significant effect on the feed intake of meat ducks(P＞0.05).Adding 320 mg/kg VE to feed significantly increased the slaughter rate of meat ducks(P＜0.05);The addition of 160 and 320 mg/kg VE to feed significantly reduced the abdominal fat percentage of meat ducks(P＜0.05);The leg muscle percentage of meat ducks in the 320 mg/kg VE addition group was significantly increased(P＜0.05);In addition,the level of VE addition had no significant effect on the semi clean chamber slaughter rate,full clean chamber slaughter rate,and chest muscle rate of meat ducks(P＞0.05).The levels of serum malondialdehyde in meat ducks with the addition of 160 and 320 mg/kg VE significantly decreased(P＜0.05);The total antioxidant capacity and total superoxide dismutase activity in the serum of meat ducks with the addition of 160 and 320 mg/kg VE were significantly increased(P＜0.05);In addition,the addition of VE to the diet had no significant effect on the serum CAT,GSH Px,and Cu Zn SOD activities of meat ducks(P＞0.05).The results of this experiment indicate that adding 320 mg/kg VE to the diet can improve the growth performance of meat ducks by enhancing their antioxidant capacity.Therefore,320 mg is considered the optimal amount of VE added to the diet of meat ducks.
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