The Effects Of VE Supplement On Foie Gras Production And Blood Biochemical Indices Of Cherry Valley Ducks

The experiment was conducted to investigate the effects of VE supplement on foie gras production, histology character and blood biochemical indices of cherry valley ducks. The objective of this research is to study the biochemistry mechanism about forming foie gras of cherry vally ducks and determin VE supplement for optimum nutrition level in producing foie gras of cherry valley ducks.In the experiment;, 120 42-day-old cherry vally ducks were randomly divided into equal 5 groups with 24 ducks each. Different levels of VE were set up in each group. The VE supplement in experiment diet were 0 IU/kg ( group A), 10 IU/kg ( group B ), 30 IU/kg ( group C ), 90 IU/kg ( group D ), 270 IU/kg ( group E ), respectively. The period was divied into two phases including 10 days of pre-experiment period and 3 weeks force-feeding period. Feed intake, average body weight were recorded weekly. At the end of force-feeding period, production, grade,composition, fatty acid component of foie gras and blood biochemical indices of ducks were measured.The results showed that: (1) The growth and the feed conversion rate tended to increase as dietary VE increased. No significant difference was observed (P>0.05). (2) The foie gras weight of group C and group D was larger than that of control, and the rate of feed consumption and foie gras weight tended to reduce in treatment groups when compared to control group. When the VE level was 90 IU/kg, the average foie gras weight was grade one, and higher than that of the group A by 35.92% (PO.01). (3) No significant differerence in slaughter performance was observed among the treatments (P>0.05). The foie gras histology character was different in various trial groups. (4)Different level of VE tended to depress the contents of the saturated fatty acid and increased the contents of the unsaturated fatty acid in foie gras significantly (P<0.05).The contents of the unsaturated fatty acid was from 61.95% to 66.49%, and that of the saturated fatty acid was from 33.13% to 37.72% . (5)With the VE supplement increased, the composition of foie gras changed, and the quality and grade improved. When the VE level was 90 IU/kg, the contents of crude fat was 52.03%, and higher than that of the group A by 24.35% significantly (P<0.05). (6)The concentrations of serum VE and liver VE increased with the VE supplement increased significantly (P<0.05). (7) No significant difference in theconcentration of serum GSH-PX was observed among the treatment groups(P>0.05). The concentration of serum SOD increased significantly with the VE supplement increased (P<0.05). (8)There were no significant difference in the concentrations of serum lipid, IgG, IgM, T3 and cortisol in various trial groups(P>0.05).