Enhancing Muscovy Duck Meat Quality and Growth Development Through Oregano Extract Supplementation: A Study in Agricultural Innovation.

This study investigated the effects of oregano extract (OE) supplementation on the growth and meat quality of Muscovy ducks, aiming to optimize meat quality and explore sustainable dietary interventions in poultry production. Twenty-five male Muscovy ducks were meticulously allocated to five treatment groups, each comprising five replications, employing a Completely Randomized Design (CRD). Ducks were exposed to varying levels of oregano extract supplementation with five dietary treatments: T0 (control), T1 (25% OE), T2 (50% OE), T3 (75% OE), and T4 (100% OE). Throughout the 4-week trial period, individual ducks were accommodated in designated pens to facilitate precise monitoring. The investigation examined several growth parameters, including feed intake (FI, the amount of feed consumed by each duck), feed cost (FC, the expense associated with feeding each duck), weight gain (WG, the increase in body weight of each duck over the specified time period), and feed conversion ratio (FCR, the ratio of feed consumed to weight gained), assessed at weekly intervals. Results showed that OE supplementation did not significantly affect feed intake or weight gain, except for weeks 1 and 2 where T3, supplemented with 75% OE, exhibited the highest weight gain. However, OE supplementation significantly improved FCR, with T3 showing the lowest FCR, indicating enhanced nutrient utilization. Additionally, T3 displayed the highest fasted live weight, dressed weight, and dressing percentage, suggesting improved meat production and quality. Sensory analysis revealed that T3 consistently exhibited favorable meat quality attributes. Overall, T3 demonstrated the highest general acceptability among consumers, based on criteria such as taste, texture, and overall satisfaction. The study highlights the potential of OE supplementation to optimize feed efficiency and enhance meat quality in Muscovy ducks. [ABSTRACT FROM AUTHOR]