A NOTE ON THE UTILIZATION OF SACCHARINA IN THE FATTENING OF WHITE PEKING DUCKS

Sixty four Peking ducks from 7 to 42 days of age were reared on floors to evaluate Saccharina at levels of 10 to 20, 15 to 30 and 20 to 40% for the starter (7 to 21 days) and finishing stages (22 to 42 days), r espectively compared to a control based on maize and soybean. Sacchari na substituted maize and the level used in the finishing stage were mi xed in the feed when supplying the feed. A completely randomized desig n was used with 4 treatments, per treatment and in each were housed. L iveweight gain from (P < 0.05) in the treatments to 40% of Saccharina (1516, 1511, 1394 while total conversion was increased (P < 0.01) prog ressively (3.25; 3.32; 3.59 and 3.80), although traditional raw materi al conversion improved with the increase of the Saccharina level (3.25 ; 2.71; 2.66 and 2.50): The level of 10 to 20% is recommended for atta ining similar results to the control with saving of traditional raw ma terials, although under certain circumstances higher levels can be use d. However further studies are required using new combinations.