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Classification of feed used in duck nutrition

Roguski Mateusz, Urban Jakub, Rygało-Galewska Anna, Łozicki Andrzej, Michalczuk Monika

Polish Technical Review

2025

No. 1

22--29

Ducks belong to a group of omnivorous birds. In comparison to gallinaceous birds such as hens or turkeys, they are characterized by a greater voracity and smaller feed preference. They are also distinguished by a higher resistance to unfavorable environmental conditions and lower feed quality. The characteristic feature of duck is well-developed microbiota of blind guts (caecum) that enables the effective utilization of vegetal feed. At the same time, the construction of their alimentary tract does not allow to employ the feed mixtures destined for hens and turkeys in their nutrition. The system of duck utilization is the key element determining the way of their nutrition. In the intensive management system, the full-ration mixtures are the basic component of diet whereas in the semi-intensive and extensive systems, the main nutrition basis consists of farm feeds, enriched with feed concentrates.

Kaczki należą do grupy ptaków wszystkożernych. W porównaniu z drobiem grzebiącym, takim jak kury czy indyki, cechują się większą żarłocznością oraz mniejszą wybrednością pokarmową. Wyróżniają się również wyższą odpornością na niekorzystne warunki środowiskowe oraz niższą jakość paszy. Charakterystyczną cechą kaczek jest dobrze rozwinięta mikrobiota jelit ślepych, która umożliwia efektywne wykorzystanie pasz roślinnych. Jednocześnie budowa ich układu pokarmowego uniemożliwia stosowanie w żywieniu mieszanek paszowych przeznaczonych dla kur i indyków. Kluczowym czynnikiem determinującym sposób żywienia kaczek jest system ich użytkowania. W intensywnym systemie chowu podstawowym składnikiem diety są mieszanki pełnoporcjowe, natomiast w systemach półintensywnym i ekstensywnym główną bazę żywieniową stanowią pasze gospodarskie wzbogacane koncentratami paszowymi.

Evaluation of the possibilities to use gastronomic by-products as feed for the yellow mealworm (Tenerbio molitor)

Bendowski Wiktor, Piechociński Adrian, Rygało-Galewska Anna, Roguski Mateusz, Łozicki Andrzej

Journal of Water and Land Development

2024

no. 63

46--54

The gastronomic industry generates by-products, which could be used as insect feed. The objective of the experiment was to determine the potential of utilising post-gastronomic plant and animal products as a feed source for mealworm larvae. The insects were fed diets comprising of varying proportions of plant or animal fractions. The control group (Ctrl) received oatmeal with apples, while the experimental groups received oatmeal mixed with different proportions of the plant and meat fractions of restaurant leftovers. The plant fraction was incorporated into feed at 25, 50, and 75% (groups R25, R50 and R75), while the meat fraction was mixed at 25 and 50% (groups M25 and M50). The experiment lasted 48 days. The highest dry matter (DM) intake was observed in the M25 and R75 groups. Larvae in the experimental groups exhibited higher final body mass and total mass gain compared to the Ctrl group (p < 0.01). The survivability of larvae in the R50 and M25 groups was significantly higher than the Ctrl group (p < 0.01), while the lowest survivability was observed in the R25 group. The lowest feed conversion ratio (FCR) for dry matter was observed in the R50 and M50 groups, while the highest FCR was recorded in the M25 and Ctrl groups. The highest dry matter levels, crude protein, and crude fat were found in the M25 and groups (p < 0.01). Groups R25 and Ctrl exhibited the highest content of crude ash (p < 0.05). This suggests that mealworm larvae could be one of the potential solutions for the disposal of gastronomic by-products.