Incorporation of Guava Seeds Powder into a Commercial Diet Improves the Growth Performance, Nutritional and Quality Characteristics of Muscovy Duck’s Meat

Food wastes are valuable resources to be utilized for value-added products in animal feeding for producing meat that is more nutritious and reducing the cost of feeding materials. The effect of the guava seeds powder (GSP) incorporation into Muscovy duck’s diet on the growth performance (GP), physicochemical parameters, amino acids and fatty acids composition of duck meat was investigated. The GP and carcass traits (CT) of Muscovy birds were carried out. Chemical composition, physicochemical parameters, amino acids and fatty acids profile were determined in meat. Feed conversion ratio (FCR) and growth hormone (GH) were higher in GSP-diet fed ducks, significantly (P < 0.05). Non-significant enhancements in some carcass characteristics, chemical composition, and some physicochemical were observed. Contrariwise, essential amino acids (EAA), and non-essential amino acids (NEAA) were increased with increasing GSP levels by 4.5 and 8.8% in GD10, and 6.3 and 8.5% in GD20, respectively. The essential amino acids index (EAAI %) was 76.56% in GD10 and 79.30% in GD20 when compared with 73.24% in control duck meat (CD). Interestingly, the limiting AAs number was decreased from three in CD duck meat to one in duck meat fed with the GSP-diet at 20%. The majority of unsaturated fatty acids of GSP-diet duck meat was increased with increasing GSP content. Linolenic acid as a ɷ 3 FA was increased by 9.5 and 47.6% in CD10 and GD20, respectively. Incorporating GSP into duck’s diet tended to improve GP, some physicochemical, qualityrelated and nutritional characteristics. The improvements in amino acids and fatty acids profile because of GSP incorporation are promising. Inclusion of certain percentage of GSP in duck’s diets not only considered an economically feasible approach to reduce the costs of raising this bird, but it also conserved the physical, chemical and nutritional characteristics which encourage the revalorization of food-processing wastes.