数字农科院2.0

Effects Of Ambient Temperature On G.rowth Performance And Carcass T raits Of Male Growing White Pekin Ducks

文献类型： 外文期刊

作者： Sun, PX; Shen, ZJ; Tang, J; Huang, W; Hou, SS; Xie, M

作者机构：

关键词： Carcass trait; ducks; growth performance; heat stress; temperature

期刊名称： BRITISH POULTRY SCIENCE

ISSN： 0007-1668

年卷期： 2019 年 60 卷 5 期

页码：

收录情况： JCR（2021版）

摘要： 1. An experiment was conducted to investigate the effects of ambient temperature on growth performance and carcass traits in male growing Pekin ducks from 14 to 42 d of age in order to establish their optimal temperature requirements. 2. A total of 216 14 d old male White Pekin ducks were allocated randomly to six environmentally controlled chambers with ambient temperature set at 20 degrees C, 22 degrees C, 24 degrees C, 26 degrees C, 28 degrees C, and 30 degrees C from 14 to 42 d of age, respectively. 3. As ambient temperature increased from 20 degrees C to 30 degrees C, the body weight and weight gain decreased linearly or quadratically (P < 0.05) and was accompanied by linearly decreasing feed intake (P < 0.05). According to broken-line regression, the upper critical level of ambient temperature during the growing period for body weight, weight gain, and feed conversion ratio were 27.4 degrees C, 27.4 degrees C, and 26.0 degrees C, respectively. 4. The weight of breast meat, leg meat, and abdominal fat decreased linearly or quadratically as ambient temperature increased and declined to a minimum when the temperature increased to 30 degrees C (P < 0.05). The percentage of breast meat and abdominal fat showed a linear or quadratic decreasing response to increasing temperature, but leg meat percentage increased as temperature increased and reached maximum at 30 degrees C (P < 0.05). According to broken-line regression, the upper critical ambient temperatures during the growing period for breast meat weight and percentage were 25.5 degrees C and 25.6 degrees C, respectively. 5. It was concluded that both growth performance and breast meat of growing ducks were sensitive to increasing ambient temperature and this should be kept below the upper critical temperature during the growing period in order to optimise growth performance and carcass traits at market age.

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