Physical composition of Bali duck carcasses with fermented Gamal leaf extract (Gliricidia sepium) through drinking water

Bali ducks (Anas sp) have the potential to be a source of meat to meet animal protein needs, but their growth is still low. This study aims to determine the effect of administering fermented gamal leaf extract (Gliricidia sepium) through drinking water on the physical composition of male bali duck carcasses. The study was conducted over 8 weeks from October to December at the Sesetan Farm, Faculty of Animal Husbandry, Udayana University. A completely randomized design was used, consisting of four treatments and five replicates. Each replicate consisted of three male bali ducks weighing 46.76 g–47.24 g. The four treatments were levels of fermented gamal leaf extract administered via drinking water: 0%, 2%, 4%, and 6%, corresponding to treatments P0, P1, P2, and P3, respectively. The variables observed included slaughter weight, carcass weight, carcass percentage, bone percentage, meat percentage, and subcutaneous fat percentage, including skin. The results showed that the administration of fermented gamal leaf extract significantly (P<0.05) increased the percentage of meat and significantly (P<0.05) reduced the percentage of subcutaneous fat, including skin. However, it did not significantly (P>0.05) affect carcass weight, carcass percentage, bone percentage, and subcutaneous fat percentage, including skin. Based on the research results, it can be concluded that the administration of fermented gamal leaf extract through drinking water can increase the percentage of meat and decrease the percentage of subcutaneous fat, including skin; however, it does not affect slaughter weight, carcass weight, carcass percentage, and bone percentage.