POTENTIAL BENEFITS OF WOOD VINEGAR DILUTED IN DRINKING WATER ON MEAT GUALITY AND GREENHOUSE GAS EMISSIONS REDUCTION IN MUSCOVY DUCK
DOI:
https://doi.org/10.14456/aisr.2025.1Keywords:
Wood Vinegar, Meat Quality, Greenhouse Gas EmissionsAbstract
The experiment was conducted to investigate the effects of different levels of wood vinegar diluted in drinking water on meat quality and gas emissions in Muscovy duck. A total of 60 male of Muscovy ducks were randomly allotted to four groups at 4 weeks of age, each group comprised 15 birds. Wood vinegar (WV) was daily diluted in drinking water of the level WV 0%, WV 0.50%, WV 1% and WV 1.5%. Experimental feeding was conducted for 6 weeks. The diet and water were fed ad libitum. Six adult Muscovy ducks were randomly selected from each group with similar live weight for further analyses. Meat quality and gas emissions parameters were conducted at the end of the experimental. The gas emitted was performed at day 3, 6 and 9 of the storage times. The results of carcass yield in WV0.5 and WV1 higher than WV0.5 and control groups. Abdominal fat in treatment groups decreased. Chilling cooking losses showed not significant different. The relative yellowness of pectoral muscle chilled 45 min indicated the lowest value, and those the rest values of pectoralis of both chilled 24 h and 7 days were not differed. The relative redness of leg muscles chilled 7 days in WV0.5, WV1, and WV1.5 showed lower than control group, the lowest value was observed in WV1.5. Gas emissions in WV1 and WV1.5 of hydrogen sulfide emitted on day 3 were significantly decreased. Nonetheless, methane in WV1 and WV1.5 were emitted 0% and WV0.5 was also significantly decreased. In conclusion, wood vinegar has the potential benefit to partially replace and/or the alternatives to antibiotic use. Also, wood vinegar could be served as additives, since it can prevent or reduce H2S and CH4 in Muscovy duck production.
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