Effetto dell'introduzione della farina di sorgo nel mangime sulle rese di macellazione e sulla qualità della carne di anatre muschiate (Cairina moschata L) e comuni (Anas platyrhychos L.)

Two experiments were carried out during one year to evaluate the carcass and meat quality parameters in Italian strains of Muscovy and Common ducks fed ad libitum with diets containing sorghum. In the 1st trial, three experimental diets were formulated using corn, corn with high tannin sorghum and high tannin sorghum, as cereal base. In the 2nd trial, three experimental diets were formulated using corn, low tannin sorghum and low tannin sorghum with high tannin sorghum as cereal base; the diets containing sorghum were supplemented with synthetic aminoacids during starter and finisher periods. The results showed that sorghum base diets may not affect the fresh meat quality characteristics but seem to modify the quality parameters of meat submitted to physical treatments (deep freezed then thawed).