Tastings of duckling carcasses when using processed poultry waste in their diet

The increase in poultry meat production is primarily based on specialized breeding of young animals, leveraging their growth intensity, efficient feed assimilation, which minimizes the feed consumption per unit of live weight gain. In recent years, the waste-free system of raising ducks has regained widespread popularity in meat production technology. Processed waste is utilized as additional sources of fat, protein, and minerals in the main diets. The questions related to quality control of the obtained products when using processed poultry waste in diets remain unsolved. The tastings are of great importance in determining the quality of meat. The aim of the study was to determine with tastings presence of any foreign odor or taste in the meat of experimental and control groups of ducks, raised with different doses of processed poultry waste in their diet. To conduct the experiment, four groups of 20-day-old White Pekin ducks were formed. The first group served as the control, while the second, third, and fourth groups were experimental ones. The second group received a 3% feed meal supplement to the basic diet, the third group received 6%, and the fourth group received 10%. Additionally, all experimental groups, apart from the feed meal, were supplemented with 10% broth. During the growing period, ducks were subjected to control slaughter at 40, 45, 50, and 55 days old. The exclusion of feed meal took place three days before the final slaughter, while broth was omitted ten days prior. The research findings indicate that the meat of 50-day-old ducks can be categorized as mature. The meat and broth of ducks in the second experimental and control groups received the highest scores in the 50- and 55-day age categories