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RESEARCH ON THE INFLUENCE OF THE OREGANO OIL USE OVER THE PRODUCTIVE PERFORMANCES AND QUALITY OF DUCK MEAT

Published in AgroLife Scientific Journal, Volume 4, Number 2
Written by Monica MARIN, Dumitru DRĂGOTOIU, Carmen Georgeta NICOLAE, Georgeta DINIŢĂ

The aim of the study is to highlight the effect of oregano oil used in vegetable fat mixture recipes from compound feed over the growth performance and slaughter of the ducklings. The experiments were conducted on 150 ducklings hybrids, intensively grown in two phases (phase I 0-21 days and phase II 22-56 days), the difference between compound feed recipes consisting of different proportion of oregano oil added to the sunflower oil, used as a source of fat, respectively at the control batch has been given only sunflower oil, for the experimental batch 1 was added 0.5% oregano oil, and for the experimental batch 2, was used 1% oregano oil. It was noted that through the use of the oregano oil in the feed of ducklings, there have improved their growth performance represented by the body weight, the average daily gain, the average daily and specific intake of compound feed. Slaughter randament, the chemical composition of meat and the blood content in total cholesterol were not influenced by the type of fat introduced into the compound feed. Instead, there has been noticed a positive influence in the use of oregano oil over the glucose level, superoxide dismutase and glutathione peroxidase from blood, as well as a decrease of losses through mortality.

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