Reproductive Performance and Egg Quality of Na Tau Ducks

Received: 12-12-2023

Accepted: 24-06-2024

DOI:

Views

0

Downloads

0

Issue: Vol. 22 No. 6 (2024)

Section:

CHĂN NUÔI – THÚ Y – THỦY SẢN

How to Cite:

Vinh, N., Phuong, T., Phuong, N., Thong, N., Giang, N., Bo, H., … Dang, P. (2024). Reproductive Performance and Egg Quality of Na Tau Ducks. Vietnam Journal of Agricultural Sciences, 22(6), 739–747. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1330

Reproductive Performance and Egg Quality of Na Tau Ducks

Nguyen Thi Vinh (*) 1, 2 , Tran Bich Phuong 1 , Nguyen Thi Phuong 1 , Nguyen Van Thong 1 , Nguyen Thi Phuong Giang 1 , Ha Xuan Bo 1 , Nguyen Hoang Thinh 1 , Pham Kim Dang 3

  • 1 Khoa Chăn nuôi, Học viện Nông nghiệp Việt Nam
  • 2 Faculty of Animal Science, Vietnam National Univeristy of Agriculture
  • 3 Cục Chăn nuôi, BộNN và PTNT

    • Abstract


    The study was conducted to evaluate reproductive performace and egg quality of Na Tau ducks raised at Faculty of Animal Science, Vietnam National University of Agriculture. A total of 105 Na Tau ducks (15 males and 90 females)was used to estimate laying age and weight; egg yield; FCR and egg quality parameters. Na Tau ducks had laying ages at 141.67 days; the weight of the ducks when laying was 1978.02g. The laying rate in the period of 1-38 weeksreached 63.91%; egg yield reached 170 eggs/hen/38 weeks of laying; and FCR was 3.56 kg of feed/10 eggs.The egg weight and Haugh units were70.04g and 72.11, respectively. Na Tau duck eggs contained 28.21% dry matter, 12.15% protein, 14.7% lipids, 1.04% Ash, and453.67mg/100g of cholesterol concentration. The highest non-essential amino acid content in Na Tau duck egg was Glu (3.6 g/100g), followed by Asp (2.4 g/100g) while the highest concentrated essentialamino acid was Leu (2.27 g/100g). The rate of embryonated eggs,hatching rate/embryonated eggs and the rate of type 1 ducks was 89.21%, 68.45%, 90.66%, respectively.

    References

    Adeyeye E.I. (2013). The Comparison of the Amino Acids Profiles of Whole Eggs of Duck, Francolin and Turkey Consumed in Nigeria. Global Journals Inc. (USA). 13(3): 11-20.

    Altuntaş E. & A. Şekeroǧlu (2008). Effect of egg shape index on mechanical properties of chicken eggs. J. Food Eng. 85: 606-612.

    Amao S. & Olugbemiga K. (2016). A study of quality traits of duck and goose eggs selected from diferent areas of oyo metropolis, Southern guinea zone of Nigeria. Continental J. Agricultural Science. 10: 1-7.

    Ashraf S., Javid A., Ashraf M., Akram M., Malik S., Irfan & Altaf M. (2016). Influence of egg weight on egg quality parameters and growth traits in ring-necked pheasants (Phasianus colchicus) in captivity. J. Anim. Plant Scientific Reports. 26: 331-338.

    Bùi Hữu Đoàn, Nguyễn Thị Mai, Nguyễn Thanh Sơn & Nguyễn Huy Đạt (2011). Các chỉ tiêu nghiên cứu trong chăn nuôi gia cầm. Nhà xuất bản Nông nghiệp.

    Bui Huu Doan, Pham Kim Dang, Hoang Anh Tuan, Doan Van Soan & Nguyen Hoang Thinh (2019). Reproductive performance of Sincheng ducks in LaoCai province, VietNam. International conference Animal production in Southeast Asia: Current status and Future. 72-77. Truy cập từ https://www.researchgate.net/publication/334282493 ngày 21/2/2023.

    Đặng Hồng Quyên, Đỗ Thị Liên & Nguyễn Văn Duy (2022). Năng suất sinh sản của hai dòng vịt biển hướng trứng nuôi tại trung tâm nghiên cứu vịt Đại Xuyên. Tạp chí KHKT Chăn nuôi. 282: 7-12.

    Đỗ Ngọc Hà (2019). Nghiên cứu một số đặc điểm sinh học và khả năng sản xuất của vịt Cổ Lũng, Thanh Hóa. Luận án Tiến sĩ, Học viện Nông nghiệp Việt Nam.

    El-Soukkary F.A.H., Mohamed H.M.A., Dawoodand A.A.A. & AbdEl Sayed S.Y. (2005). Physico-chemical, microbiological and lipid characteristics of duck meat. Minufiya Journal of Agricultural Research. 30: 527-548.

    FAO (2024). Gateway to poultry production and products. Ducks | Gateway to poultry production and products. Retrieved from https://ww/fao.org/ poutry-production-products/production/poultry-species/ducks/en/ on Feb 21, 2024.

    FNRI-DOST (Food and Nutrition Research Institute-Department of Science and Technology) (2002). Nutritional Guidelines for the Prevention of Heart Diseases and Diabetes Mellitus. Taguig City, Philippines: FNRI-DOST.

    Ganesan P., Kaewmanee T., Benjakul S. & Baharin B. S. (2014). Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg. Korean Journal of Food Science. 34(1): 1-6.

    Huang J., Su Y., Liao Y., Wang H., Chen Q., Ma M., Liu H. & Tang Q. (2014). Observation on behavioral characteristics of Leizhou black duck on tidal flats. J. South. Agric. 45: 484-488.

    Kaźmierska M., Jarosz B., Korzeniowska M., Trziszka T. & Dobrzański Z. (2005). comparative analysis of fatty acid profile and cholesterol content of egg yolks of different bird species. Polish Journal of Food and Nutrition Sciences. pp. 69-73.

    King'ori A.M. (2011). Review of the factors that influence egg fertility and hatchability in poultry. Int J Poult Sci. 10(6): 483-492.

    Kokoszyński D., Bernacki Z. & Korytkowska H. (2007). Eggshell and egg content traits in peking duck eggs from the P44 reserve flock raised in Poland. Journal of Central European Agriculture. 8(1): 9-16.

    Lê Văn Hải, Nguyễn Thị Hổng Trinh & Phạm Thị Như Tuyết (2022). Năng suất và chất lượng trứng của vịt thương phẩm chuyên trứng VST12 nuôi tại trại vịt giống VIGOVA. Tạp chí Khoa học Kỹ thuật Chăn nuôi. 275: 13-19.

    Lu L., Xue Y., Asiamah C., Zou K., Liu Y. & Su Y. (2020). Evaluation of egg-laying performance, egg quality traits, and nutritional values of eggs of Leizhou Black Duck. Europ. Poult. Sc. 84.

    Mopera L.E., Saludo P.M., Flores F.P., Sumague M.J. V., Oliveros B.R.R. & Tan W.T. (2021). Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs. Food Research. 5(4): 279-287.

    Narushin V. G. & M.N. Romanov (2002). Egg physical characteristics and hatchability. Worlds. Poult. Sci. J. 58: 297-303.

    Phạm Văn Sơn (2020). Xác định một số đặc điểm ngoại hình, khả năng sản xuất và đánh giá sai khác di truyền của vịt Sín Chéng. Luận án Tiến sỹ, Viện Chăn nuôi.

    Rahman M. M., Khan M. J., Chowdhury S. D. & Akbar M. A. (2010). Efect of feed supplementation on chemical composition of duck eggs in Coastal areas of Bangladesh. Bang. J. Anim. Sci. 39(1&2): 163-169.

    Ruxton C.H.S., Derbyshire E. & Gibson S. (2010). The nutritional properties and health benefits of eggs. Nutr. Food Scientific Reports. 40: 263-279.

    Sharaf A.M. (2011). Chemical characteristics of whole eggs from avian species: a comparative study. Journal of Food and Dairy Science., Mansoura Univ. 2(4): 225-235.

    Tổng cục Thống kê (2022). Niên giám thống kê. Nhà xuất bản Thống kê.

    Vương Thị Lan Anh (2020). Một số đặc điểm sinh học và khả năng sản xuất của giống vịt Biển 15 - Đại Xuyên nuôi trong môi trường nước ngọt và nước mặn. Luận án Tiến sỹ Nông nghiệp, Viện Chăn nuôi.

    Yuan J., Wang B., Huang Z., Fan Y., Huang C. & Hou Z. (2013). Comparisons of egg quality traits, egg weight loss and hatchability between striped and normal duck eggs. British Poultry Science. 54(2): 265-269.