Effects of corn starch residue on production performance,egg quality,yolk antioxidant capacity,and serum biochemical indexes in Cherry Valley SM3 meat breeder ducks

WEI Guangzhou; ZHANG Kai; LIU Huawei; ZHAO Jinshan; WANG Yang

doi:10.13557/j.cnki.issn1002-2813.2025.23.009

Abstract：This experiment aimed to investigate the effects of corn starch residue on production performance,egg quality,yolk antioxidant capacity,and serum biochemical indexes in Cherry Valley SM3 meat breeder ducks.A total of 900 healthy 35-week-old meat breeder female ducks with similar body condition and production performance were randomly divided into five groups,with six replicates per group and 30 ducks per replicate.The control group was fed a basal diet,while the experimental groups were fed the basal diets supplemented with 8%(experimental group Ⅰ),13%(experimental group Ⅱ),18%(experimental group Ⅲ),and 23%corn starch residue(experimental group Ⅳ),respectively.The pre-test period was seven days,and the formal test period was 56 days.The results showed that in terms of production performance,compared with the control group,there were no significant differences in the average daily feed intake,egg production rate,average egg weight,and mortality rate among the experimental groups(P>0.05),the total daily egg weight in the experimental group Ⅳ was significantly reduced(P<0.05).In terms of egg quality,yolk color deepened with increasing corn starch residue supplementation levels on both day 28 and day 56.In terms of yolk antioxidant capacity,on day 30,the total antioxidant capacity(T-AOC)in yolk of experimental groups Ⅲ and Ⅳ was significantly decreased(P<0.05).On day 50,the malondialdehyde(MDA)content in the yolk of experimental group Ⅳ was significantly increased(P<0.05).In terms of serum biochemical indexes,serum low-density lipoprotein(LDL)and MDA levels in the experimental group Ⅳwere significantly elevated(P<0.05),triglyceride(TG)content was significantly reduced in experimental groups Ⅲ and Ⅳ(P<0.05).The study shows that corn starch residue can partially replace conventional protein and energy ingredients in feed,with an optimal supplementation level of 13%in the diet of Cherry Valley SM3 meat breeder ducks.