Percentage of Carcasses and Commercial Cuts of Spent Layer Ducks Fed Garcinia atroviridis Leaf Meal as Feed Additive in a Smallholder Farm

Abstract

| Spent layer duck meat has a fishy aroma, harsh, and high-fat content, so it is less attractive to people in Indonesia. Asam gelugur (Garcinia atroviridis) leaves are known to reduce fat content in duck meat because it contains hydroxy citric acid. This study aimed to examine the effect of Garcinia atroviridis leaf meal (GALM) supplementation in fermented nonconventional diets on the percentage of spent layer duck carcasses. The study used a completely randomized design with three treatments, and 50 replicates. The treatments consisted of 50% rice bran and 50% aking (leftover rice) diets (R1), 0% GALM in the fermented nonconventional diets (R2), and 6% GALM in the fermented nonconventional diets (R3). The parameters were slaughter weight, carcass weight, carcass percentage, and commercial percentage (wings, breasts, thighs, and back). The R1 diet produced a higher (p<0.05) slaughter weight and carcass weight than R2 and R3 diets, while the percentage of wings and thighs were higher (p<0.05) in R2 and R3 than R1. However, R1 diet produced a higher back percentage (p<0.05) than R2 and R3 diets. Supplementation of 6% GALM in diets decreased slaughter weight, carcass weight, and back percentage, maintained carcass percentage, and increased commercial cut percentage (wings and thighs).