Fatty acid profiles and cholesterol of muscovy duck meats supplemented with cellulase, carnitine and fish oil

This present study was carried out to investigate the inclusion effect of carnitine, cellulase, and fish oil on fatty acids composition and cholesterol level of Muscovy duck eggs. A total of 120 Muscovy ducks in laying period were utilized and assigned into 4 dietary treatments, 5 replicates consisting of 6 ducks each, receiving treatments for 90 days. Experimental groups composed of T0 = basal ration, T1 = T0 supplemented with 0,1% cellulase, T2 = T1 supplemented with L-carnitine 40 ppm, and T3 = T2 supplemented with 4% tuna fish oil. This study revealed that the effects of fish oil and L-carnitine supplementation in rations containing cellulase enzyme significantly lower cholesterol level (P