EFFECT OF DIETARY FRESH AZOLLA INCLUSION ON CARCASS TRAITS OF WHITE PEKIN BROILER DUCKS

Authors

  • PARAG ACHARYA Research scholar, Orissa University of Agriculture and Technology, Bhubaneswar- 751 003, Odisha
  • GURU PRASAD MOHANTY Professor, Dept of Livestock Production Management,Orissa University of Agriculture and Technology, Bhubaneswar- 751 003, Odisha
  • CHITTA RANJAN PRADHAN Retd. Professor & Head, LPM, C.V.Sc. & A.H. OUAT ,Orissa University of Agriculture and Technology, Bhubaneswar- 751 003, Odisha
  • BAISAKHI MOHARANA Research scholar, TANUVAS, Chennai, TN ,Orissa University of Agriculture and Technology, Bhubaneswar- 751 003, Odisha
  • SANGRAM KESHARI SAHU Research scholar, C.V.Sc. & A.H. OUAT, BBSR,Orissa University of Agriculture and Technology, Bhubaneswar- 751 003, Odisha

Keywords:

Azolla, Carcass traits, White pekin broiler ducks

Abstract

This study was undertaken to investigate the effect of inclusion of dietary fresh Azolla in the basal diet of  white pekin broiler ducks on carcass traits. Three dietary treatments were given such as G1: Basal diet, G2:  Basal diet + 5% Fresh Azolla of basal diet, G3: Basal diet + 10% Fresh Azolla of basal diet. Parameters  such as dressing (%), eviscerated yield (%), giblet (%), neck (%), wing (%), breast (%), thigh (%), drumstick  (%) were recorded. Significant difference was recorded (P≤0.05) between the groups for giblet yield, while  no significant difference could be noticed for any other traits. 

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Published

2016-11-02

Issue

Vol. 32 No. 1-2 (2016): Indian Journal of Animal Production and Management (Jan-Jun) 2016

Section

Articles

How to Cite

EFFECT OF DIETARY FRESH AZOLLA INCLUSION ON CARCASS TRAITS OF WHITE PEKIN BROILER DUCKS . (2016). Indian Journal of Animal Production and Management, 32(1-2), 106–108. Retrieved from https://acspublisher.com/journals/index.php/ijapm/article/view/7130