A Preliminary Study of Chemically Preserved and High-Moisture Whole Maize (Zea mays L.) Usage in Pekin Duck Nutrition: Effect on Growth Performance and Selected Internal Organ Traits
by
, , and
Bartosz Kierończyk
1,*
,
Mateusz Rawski
2, 
Zuzanna Mikołajczak
1,
Roksana Wachowiak
1,
Natalia Homska
2 and
Damian Józefiak
1 1
Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
2
Laboratory of Inland Fisheries and Aquaculture, Department of Zoology, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wojska Polskiego 71c, 60-625 Poznań, Poland
*
Author to whom correspondence should be addressed.
Animals 2021, 11(4), 1018; https://doi.org/10.3390/ani11041018
Submission received: 2 March 2021
/
Revised: 31 March 2021
/
Accepted: 1 April 2021
/
Published: 4 April 2021
(This article belongs to the Collection Poultry Feeding and Gut Health)
Simple Summary
Harvested maize grains characterized by high moisture require the use of additional preservation processes to secure against the microbiota. The most commonly used practice is heat-drying, which is energy- and cost-consuming, as well as environmentally unfriendly. Thus, there is a need to omit these harmful techniques and evaluate the usage of wet maize in animal nutrition. The present study aimed to investigate the effect of the chemically preserved, high-moisture whole maize grain addition in Pekin duck nutrition on their growth performance and selected internal organ and gastrointestinal tract measurements and digesta pH values. The results of the experiment clearly showed that there is a possibility to partially replace commonly used heat-dry maize with the preserved whole-grain form without an adverse effect on the birds’ performances and selected organ morphometrical parameters. However, due to surprising changes in the pH values in the gizzard and caeca, further investigations, including microbiota analyses, are recommended.
Abstract
This study aimed to investigate the effect of chemically preserved, high-moisture whole maize grain addition in Pekin duck diets on their growth performance and selected internal organ and gastrointestinal tract measurements and digesta pH values. A total of 300 29-d-old male Pekin ducks were randomly distributed into three dietary treatments using five replicate pens per group and 20 birds per pen. The following treatment groups were applied: CON—basal diet, 5HM—5% of high-moisture, chemically preserved whole maize (HM) inclusion, and 10HM—10% of HM addition. The experiment lasted 21 d. The implementation of 5HM or 10HM did not affect (p > 0.05) the growth performance parameters, selected internal organ weights, and the gastrointestinal tract segment weights and lengths. However, significant changes in terms of the gizzard (p = 0.005), ileum (p = 0.030), and caecal (p < 0.001) digesta pH were observed, especially in the case of the 10HM group, which exhibited the greatest increase in pH in the gizzard and caecal digesta and decrease in the ileal digesta pH. The implementation of whole wet maize may be used in waterfowl diets from 29 d of age. Additionally, chemical preservation can efficiently reduce the cost of maize preparation in duck nutrition.
Keywords:
whole grain; maize; duck; performance; GIT measurements
