The Effect of Fermented Palm Kernel Meal Using Candida utilis on Egg Productivity, Fertility Rate, Hatchability, and Day-Old Duck Weight

Abstract

The objective of this study was to assess the influence of Candida utilis-fermented palm kernel cake (PKC) incorporated at varying inclusion rates in the diet on reproductive and hatchery performance indicators, including egg production, fertility, hatchability, and day-old duckling (DOD) weight. A total of 45 ducks and 144 eggs were utilized, arranged into three dietary treatments with three replicates each. The treatment groups consisted of P0 (0% fermented PKC), P1 (10%), and P2 (20%) as a proportion of the total feed. A Completely Randomized Design (CRD) was employed for experimental layout, and data were subjected to ANOVA. Further pairwise comparisons were performed using Duncan’s Multiple Range Test if significant differences emerged. Although statistical analysis indicated no significant differences (P>0.05) among treatments for all measured parameters, a downward trend in performance was evident with increasing levels of fermented PKC. Egg production for P0, P1, and P2 was recorded at 71.62%, 72.13%, and 63.02%, respectively. Fertility percentages followed a similar trend, with 91.60% for P0, 89.50% for P1, and 81.20% for P2. Hatchability rates decreased from 23.75% in P0 to 17.17% in P1 and 12.69% in P2. Interestingly, the highest DOD weight was observed in P1 (42.20 g), while P0 and P2 yielded 36.30 g and 38.65 g, respectively.