ORIGINAL PAPER
Comparison of the effects of Chinese herbs,
probiotics and prebiotics with those of antibiotics
in diets on the performance of meat ducks
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College of Animal Science and Technology, China Agricultural University,
Yuanmingyuan West Road 2, Beijing, 100094, P.R. China
Publication date: 2007-02-02
Corresponding author
H. Zhou
College of Animal Science and Technology, China Agricultural University,
Yuanmingyuan West Road 2, Beijing, 100094, P.R. China
J. Anim. Feed Sci. 2007;16(1):96-103
KEYWORDS
ABSTRACT
This study was conducted to compare the effect of some additives on the performance of
Pekin meat ducks. Three types of feed additives, Chinese herbs, probiotics and prebiotics, were
supplemented separately to meat duck diets and compared with an antibiotic treatment group as
well as with a group of non-supplemented birds. For a seven-week feeding trial, a total of 300
meat ducks were allotted to five treatments. The treatments were: non-supplemented, antibiotics,
Chinese herbs, probiotics, and prebiotics. At the end of starter phase (weeks 0-2), the ducks on
probiotics had the highest body weight (P<0.01), and during the last weeks (weeks 3-7) the ducks in
all experimental groups grew faster than the negative controls (P<0.01). The feed conversion ratio
(FCR) of the probiotics group was significantly lower than in the other groups during the whole
experiment. Mortality was lowest in the Chinese herbs and antibiotics groups (0%). The carcass
characteristics study showed that every trait measured in this experiment was similar (P>0.05) in all
groups. Overall, it can be inferred that supplementation of Chinese herbs, probiotics, prebiotics did
not negatively affect meat duck performance and that these feed additives can replace antibiotics in
Pekin meat duck diets.
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