The Digestibility Of Nutrients At Different Levels And Sources Of Lipids In Duck Diets
The estimation of digestibility of nutrients in ducklings was performed by use of feed contained the lipids from different levels and sources. Experimental studies were conducted in terms of problem research laboratory of feed additives of National Agriculture University of Ukraine. The material for scientific experiments was the ducklings of cross STAR 53 H.Y. Experiment was carried out by group-analog method. We determined the optimal content of crude fat in fodder of young ducks at the first stage of experiment and the best source of lipids at second stage. We increased the crude fat in duckling feed by the introduction of sunflower oil at first stage. The amount of fat in the duck feed was 5% in control group and this were 3% and 7% in group II and III. The ducks from experimental groups received feed with sunflower oil at the second stage of experiment, the ducks of group II and III obtained feed from soya, rapeseed, and palm fat. Feeding the ducks was done per group twice per day – in morning and evening. It was registered that the feeding of 8-14 days ducks by food with crude fat of 7% plausible increased the digestibility of protein by 3.2%, of fat by 5.1%, and nitrogen-free extractives matters by 2.7%. At the same time the use of feed for 36-42 days ducks with crude fat of 7% allows to get the best results with the more higher level of protein and fat digestibility by 4.9% and 4.8% respectively. The use of feed with the addition of soybean oil for duck feeding have a positive effect towards increasing the level of digestibility of organic matter, protein, fat, and fiber in all the duck age groups. At the same time the use of feed containing palm oil reduces the digestibility of fat by 4,1-6,7% compared to control group, that obtained feed with sunflower oil . We confirmed the prospect of further research in order to to establish the optimal ratio of saturated and unsaturated fatty acids in the diet of ducks and to determine their impact on digestibility of nutrients.