The Effect of Addition of Enzyme in the Diet on Carcass Percentage and Carcass Components of the Local Male Duck

The objective of this research was to observe the effect of the addition of enzyme in diets on carcass percentage and carcass components percentage of the local male duck until 10 weeks old. The research used 100 local male duck at 2-10 weeks old. The design of research was one way Completely Randomized Design (CRD) with four treatments that was P0 (basal diets + 0 percent enzyme), P1 (basal diets + 0.05 percent enzyme), P2 (basal diets + 0.10 percent enzyme), P3 (basal diets + 0.15 percent enzyme) with five replications, in which each replication consisted of five ducks. The observed parameters were slaughter weight, carcass percentage, carcass component percentage, and abdominal fat percentage. The result showed that the effect of addition enzyme in diets up to 0.15 percent did not affect carcass percentage, carcass component percentage, and abdominal fat percentage. The average of slaughtered weight were 1430-1478 g/head, carcass percentage was 52.93-54.78%, breast percentage was 26.96-29.02%, legs percentage was 24.72 – 26.14%, back percentage was 29.92-31.24%, and wings percentage was 14.62 -15.18%. The average of abdominal fat percentage was 1.35 – 1.74%. The conclusions of this researched was that the addition of enzyme up to 15 percent in the diets did not increase carcass percentage, carcass components precentage and abdominal fat of local male duck. Keywords: enzyme, local male duck, carcass percentage, carcass component percentag