Effect of ethanolic extract of mango seed and peel in duck diet on productive performance, blood cholesterol, meat lipid oxidation and skin pigmentation

Paredes M.; Lara R. · Livestock Research for Rural Development (2023)

Resumen

The experiment was carried out to evaluate the effect of the inclusion of different levels of ethanolic extract of mango peel and seed (EERM) on performance, serum cholesterol, lipid oxidation of meat and skin pigmentation of Muscovy ducks. For this, 80 35-day-old male ducks were distributed in a completely randomized experimental design with five treatments and four repetitions of four birds. The treatments consisted of: diet without addition of EERM (control) and diets with 250, 500, 750 or 1000 mg/kg of EERM. There were differences between treatments for weight gain, feed conversion and relative weight of liver and abdominal fat of the carcass. It was observed that ducks fed with the control diet had significantly higher total cholesterol levels than animals that received diets containing EERM. Malondialdehyde in duck meat was reduced with the dietary inclusion of EERM and greater yellowness and luminosity in the skin of the carcass was achieved, with doses between 750 and 1000 ppm. Mango residue extract at levels of 750 and 1000 ppm enhanced the productive performance of Muscovy ducks from 35 to 84 days of age. The EERM reduced serum cholesterol from the inclusion level of 250 mg/kg, also EERM showed antioxidant capacity at any dose and with greater skin pigmenting activity at a dose of 1000 ppm.

Instituciones: Universidad Nacional de Cajamarca