Effects of Supplementing Duck Diets with Houttuynia Cordata Powder on the Fatty Acid Profiles of their Breast meat

Ninety ducks (one-day-old Pekins, 45 males and 45 females) were used to evaluate the effects of supplementing diets with Houttuynia cordata powder on the fatty acid profiles of duck breast meat. The ducks were allotted to one of the three treatment diets using a completely randomized design, each treatment-group containing three replicate pens with ten birds each (five of each gender). The experimental diets were: 1) Control (basal diet), 2) T1 (Control+ 1% Houttuynia cordata) and 3) T2 (Control+2% Houttuynia cordata). In spite of significant difference, the addition of Houttuynia cordata resulted in higher unsaturated fatty acid and lower saturated fatty acid contents than in the Control group. However, no remarkable difference was observed between 1% and 2 % Houttuynia cordata groups for fatty acid profiles.