EFFECT OF BLOOD MEAL AND BACILLUS SUBTILIS PROBIOTIC ON MEAT PRODUCTIVITY AND MEAT QUALITY OF ANSAR CROSS MULARD DUCKS

Abstract

  This article presents the results of a study on the effect of blood meal and a Bacillus subtilis-based probiotic on meat productivity, slaughter indicators, carcass morphological composition, and the chemical composition of muscle tissue in Mulard ducks (produced by crossing Ansar cross ducks with Muscovy drakes). The study was conducted at the Poultry Research and Production Laboratory of the Zhangir Khan West Kazakhstan Agrarian-Technical University. Three groups of birds were used in the experiment: a control group receiving the basal diet, a first experimental group receiving the basal diet supplemented with blood meal, and a second experimental group receiving the basal diet supplemented with the Bacillus subtilis probiotic. Test slaughter was performed at 56 days of age. Measurements included pre-slaughter weight, carcass weight, slaughter yield, pectoral and femoral muscle mass, carcass morphological composition, as well as the content of protein, fat, moisture, and ash, and the pH value in pectoral and femoral muscle tissue. It was found that the highest meat productivity indicators were observed in Mulard ducks fed blood meal. The pre-slaughter weight of males in the first experimental group was 3129.22 ± 20.20 g, carcass weight was 2259.29 ± 21.54 g, and slaughter yield was 72.19 ± 0.45%. For females, the corresponding figures were 2864.46 ± 25.52 g, 2059.21 ± 24.12 g, and 71.88 ± 1.02%. The mass of muscle tissue and edible carcass parts was also higher in the group fed blood meal. Protein content in the breast muscle reached 21.44 ± 0.28% for males and 21.08 ± 0.31% for females, whereas in the control group, it was 19.55 ± 0.76% and 19.48 ± 0.41%, respectively. In the thigh muscle, protein content was 16.02 ± 0.87% and 15.86 ± 1.08%. The results indicate a clear link between the use of blood meal and increased meat productivity and muscle protein content in Mulard ducks. The use of Bacillus subtilis was also associated with improvements in several of the studied parameters compared to the control group. These findings can be utilized to further optimize diets for meat-type Mulard ducks.