ArticleVeterinary world2025
Effects of saline drinking water on growth performance, carcass traits, and blood biochemistry in crossbred Muscovy ducks.
Article in Veterinary world, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Effects of dietary soy sauce residue on growth performance, organ development, plasma biochemical parameters, and meat quality of Pekin ducks.Translational animal science · 2026Article
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3 authors.
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Abstract
Background and Aim: Water quality is a critical factor in duck farming, influencing growth performance, health, and productivity. Salinity in drinking water is a concern in regions affected by saline intrusion, such as the Mekong Delta, Vietnam. Notably, female ducks exhibit greater salt tolerance than males due to differences in kidney size and function. This study aimed to investigate the effects of saline drinking water on the growth performance, carcass traits, and blood biochemistry of crossbred Muscovy ducks ( Materials and Methods: A completely randomized design was used, including five treatments with five replications per treatment. Each replication consisted of four crossbred Muscovy ducks, with an equal number of males and females. The treatments comprised freshwater (SW0.0) and diluted seawater with salinity levels of 0.15% (SW0.15), 0.3% (SW0.3), 0.45% (SW0.45), and 0.6% (SW0.6). Ducks were provided Results: Saline drinking water significantly reduced DMI and BW gain, with male ducks more adversely affected than females. The final BW of males decreased with increasing salinity, while female ducks maintained stable BWs. Ducks consuming water with salinity levels of 0.45% and 0.6% had higher feed conversion ratios (4.83 and 4.68, respectively) compared to lower salinity groups (3.77-4.61). Carcass weight, breast weight, and abdominal fat percentage declined with increasing salinity, whereas thigh and drumstick weights remained unaffected. The crude protein content of thigh and drumstick meat decreased at higher salinity levels. Blood biochemical parameters, including sodium, chloride, urea, and creatinine levels, increased in ducks consuming highly saline water, indicating potential physiological stress. Ducks in higher salinity groups exhibited increased salt gland size, suggesting an adaptive response to saline conditions. Conclusion: Male crossbred Muscovy ducks can tolerate drinking water salinity levels up to 0.3%, whereas females can withstand salinity up to 0.6%. The greater salinity tolerance of female ducks makes them more suitable for farming in saline-affected areas. While increased salt gland size suggests an adaptive response, elevated blood biochemical markers indicate potential physiological stress. Future research should explore strategies to mitigate the negative effects of saline water on duck production, including dietary interventions with antioxidants such as vitamin E or selenium.
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