Effects of Fresh Ivy Gourd Leaves (Coccinia grandis (L.) Voigt) Added to Concentrate Diets on Production and Egg Quality of Kabinburi Egg Duck of 21–32 Weeks Old
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Abstract
This study aimed to investigate the effects of the addition of fresh ivy gourd leaves in the diet on the production and egg quality of Kabinburi egg ducks that were 21-32 weeks old and weighed 1,476.30±25.80 g. A total of 120 female Kabinburi egg ducks were maintained in litter cages; each measuring 1×1 duck. The treatment included the addition of fresh ivy gourd leaves at 0, 5 and 10% in concentrate diets. A completely randomized design was used in this study. The production performance and egg quality of the Kabinburi egg ducks of 21-32 weeks old were evaluated. The addition of fresh ivy gourd leaves to the diet had no significant impact on the production performance and quality of the eggs (p>0.05), except for the egg mass (g) and yolk color. The egg mass (g) tended to show significant differences (p=0.08) between the treatment groups when compared with the control group, while a significant increase (p<0.05) in yolk color was observed when 10% fresh ivy gourd leaves were added. An increase in the level of the fresh ivy gourd leaves resulted in a linear increase in egg mass (g) and yolk color (p<0.05). The addition of 10% of fresh ivy gourd leaves increased the egg mass (g) and yolk color but did not improve the production performance, production, physical appearance, and quality of Kabinburi egg duck.
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