NUTRITIVE VALUE OF FERMENTED WHEAT POLLARD IN TEGAL AND MUSCOVY DUCK

Abstract

The aim of this experiment is to determine nutritive value of non-fermented (NFP) and fermented (FP) wheat pollard in both Tegal and Muscovy ducks. Eighteen mature males of each Tegal and Muscovy ducks were allocated individually in all wire cages, based on a 2 X 2 factorial design, 3 replicates of 3 birds each. Nutritive value of NFP and FP was determined based on a force-feeding method. Fermentation significantly increased crude protein (CF) content from 16.3 to 34.6 % and decreased neutral detergent fibre (NDF) and gross energy (GE) from 38.4 to 28.7 % and from 4109 to 3918 Kcal, respectively. Fermentation also significantly
(P<.05) increased apparent metabolisabiliry of CP and NDF fi'om 22.0 to 47.6 % and from 30.3 to 43.2 %. Apparent metabolisability of GE however was significantly (P<.05) decreased from 59.1 to 50.8 %. in contrast, true metabolisability of CP was not significantly (P>.05) affected by fermentation as approximately 26.8 - 54.9 % of excreta originated from endogenous CP.
Nutritive values of NFP and FP were not significantly different between Tegal and Muscovy ducks, eventhough the NDF apparent and true metabolisability of FP in Tegal ducks were higher than the values in Muscovy ducks.