The Impact of Different Relative Humidity Levels on the Production Performance, Slaughter Performance, and Meat Quality of White Pekin Ducks Aged 4 to 42 Days

Abstract

This study aimed to investigate the effects of different humidity levels on the growth performance, slaughter performance, and meat quality of Pekin ducks through the artificial control of humidity, and to identify the suitable environmental humidity for Pekin duck growth. A completely randomized single-factor design was employed, selecting 144 newly hatched male Pekin ducks with healthy and similar BW (body weight) (60.92 g ± 4.38). These ducks were randomly assigned to four groups (A (RH (relative humidity) = 60%), B (RH = 67%), C (RH = 74%), D (RH = 81%)), with 12 ducks and 3 replicates in each group. The ducks were raised in a climate-controlled room for 42 days with ad libitum access to feed and water. BW and feed intake were measured every 3 days, and slaughter performance and meat quality were assessed at 42 days. There was no significant difference in the ADG (average daily gain) from 1 to 21 days (p > 0.05). The ADFI (average daily feed intake) of Group D was significantly lower than that of Groups A, B, and C (p p > 0.05). At 42 days, the BW, ADG, and ADFI of Groups A and C were significantly higher than those of Group D (p p > 0.05). Group C had a significantly higher breast muscle weight, breast muscle ratio, liver weight, and liver index than Groups B and D (p p > 0.05). The meat shear force in Group C was significantly lower than that in Groups A, B, and D (p p p p > 0.05). Group B had a significantly higher cooking loss than Groups A, C, and D (p p > 0.05). Under 26 °C conditions, Pekin ducks perform best in terms of the production performance and feed efficiency, with high-quality meat, especially when reared at 74% humidity.

Keywords

• Pekin ducks
• production performance
• meat quality
• humidity