Enhancing Meat Attributes, Blood Profile, and Growth Efficiency with Black Cumin and Synbiotics in Indonesian Local Ducks

This study examined the effect of adding black cumin (BC) and synbiotic (Syn) on production performance and meat quality of Tegal ducks. A total of 160 five-week-old Tegal ducks (initial body weight: 1005.59 ± 62.00 g) were divided into five dietary treatments with four replications. The tre- atments were: T0 = control (diet without black cumin and synbiotic), T1 = T0 + 0.25% black cumin, T2 = T0 + 0.25% black cumin + 2% synbiotic, T3 = T0 + 0.5% black cumin, and T4 = T0 + 0.5% black cumin + 2% synbiotic. Parameters measured included gut microbes, performance, blood profile, carcass, and meat quality. Data were evaluated using analysis of variance (ANOVA) and followed by Duncan’s test. The results showed that feed supplementation with black cumin and synbiotics decreased the lactose negative Enterobactericeae populations in the gut (p < .05), increased skinless meat weight and meat quality, as indicated by lower cholesterol and low-density lipoprotein levels with high high-density lipoprotein (p < .05). Meanwhile, the blood fat did not show a significant effect (p > .05). Blood profile results showed increases in hemoglobin, mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, and decreases in hematocrit (p < .05). This study concluded that supplementation of black cumin and synbiotics provided better meat quality in consumer preference for healthier duck meat by lower total cholesterol.

Cite this article as: Mangisah, I., Mulyono, M., Ismadi, V. D. Y. B., Krismiyanto, L., Sugiharto, S., Agusetyaningsih, I., & Anjani, L. (2026). Enhancing meat attributes, blood profile, and growth efficiency with black cumin and synbiotics in Indonesian local ducks. Acta Veterinaria Eurasia, 52, 0201, doi:10.5152/actavet.2026.25201.