| Abstract: | The present study was conducted to investigate the effects of dietary vitamin level on sternum growth, calcification and carcass traits in meat duck. A total of 432 1‐d‐old mixed‐sex Cherry Valley ducks (216 males and 216 females) were randomly allocated and fed low‐vitamin level diet (70% NRC vitamin regimen), high‐vitamin level diet (DSM vitamin regimen) or medium‐vitamin level diet (50% low‐vitamin level diet and 50% high‐vitamin level diet). Sternum and serum were harvested after 49 d of feeding. Compared with the low‐vitamin level group, dietary high‐vitamin level increased body weight (BW) at d 49 (p = 0.029) but did not alter all parameters of carcass trait (p > 0.05). Medium‐ and high‐vitamin level increased sternum defatted weight, density, ash and calcium (Ca) concentration (p < 0.05). Meanwhile, the medium and high‐vitamin level group significantly decreased the relative proportions of the keel cartilage at 49 d (p < 0.05) and decreased the sternum length and height (p < 0.05) in meat ducks at 49 d. Likewise, high‐vitamin level improved serum Ca and phosphate (P) content (p < 0.05) and declined serum Alkaline phosphatase (ALP) activity (p = 0.003) compared with the low‐vitamin level group. Our study indicates that high‐vitamin level did not affect the examined carcass traits; however, high‐vitamin level improved growth performance and sternum calcification. |
