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A total of 150 growing ducks were assigned to five dietary treatments to study the effect of sea tangle and charcoal (STC) supplementation on growth performance and meat characteristics in a completely randomized design. There were six replicates and five ducklings in each replication. The five dietary treatments were control, antibiotic, and 0.1%, 0.5%, and 1% STC supplemented diets. No significant differences were found on ADG, ADFI, and gain:feed among treatments in different weeks. The overall (0 to 3 weeks) ADFI decreased in antibiotic treatment (p&lt;0.05) whereas the gain:feed increased significantly upon 1.0% STC supplementation compared to control (p&lt;0.05). No significant variation was found in meat chemical composition except crude fat content which was high in 1.0% STC dietary group (p&lt;0.05). Meat cholesterol was reduced in 0.1% STC group (p&lt;0.05) compared to other dose levels while serum cholesterol was unaffected. High density lipoprotein (HDL) content was high in 1.0% STC (p&lt;0.05) and low density lipoprotein (LDL) was low in 0.1% and 1.0% STC dietary groups (p = 0.06). No significant effect was found on the thiobarbituric acid reactive substances (TBARS) of fresh meat, whereas the TBARS value of meat preserved for 1 week was reduced significantly in STC dietary groups (p&lt;0.05). The 0.1% STC dietary group showed an increased myristic acid (p = 0.07) content whereas, the content of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids increased in STC supplementation than antibiotic group (p&lt;0.05). An increased concentration of omega-3 fatty acids and a reduced ratio of n-6/n-3 PUFA ratio was found upon 1.0% STC supplementation compared to antibiotic dietary group (p&lt;0.05). Therefore, 1.0% STC dietary supplementation can be used as alternatives to antibiotics in duck production.

asian-australasian journal of animal sciences

Effect of Sea Tangle (&amp;lt;italic&amp;gt;Laminaria japonica&amp;lt;/italic&amp;gt;) and Charcoal Supplementation as Alternatives to Antibiotics on Growth Performance and Meat Quality of Ducks