Carcass cut from Bali duck (Anas sp.) given fermented of grape waste extract in drinking water

Animal protein consumption continues to increase, along with population growth and increasing public awareness of the importance of consuming foods with high nutritional value. Bali duck meat as a source of animal protein is low in quality and quantity, so efforts are made by providing natural feed additives. Providing fermented of grape waste extract in drinking water, is expected to improve the carcass cuts of bali duck male. The experiment using a completely randomized design (CRD) consisted of 4 treatments and 4 replications, with a body weight of bali duck male (46.96 ± 1.84 g). Treatment fermented of grape waste extract in drinking water in bali duck male: 0%, 2%, 4%, and 6%, respectively for treatments P0, P1, P2, and P3. The variables observed were chest percentage, back percentage, upper thigh percentage, lower thigh percentage, and wing percentage. The results of the study showed that, the administration of fermented of grape waste extract in drinking water at levels of 2%, 4%, and 6% has not been able to improve (P>0.05) carcass cuts in the variables of carcass weight, chest percentage, back percentage, upper thigh percentage, lower thigh percentage, and wing percentage. Based on the results of the study, it can be concluded that the administration fermented of grape waste extract in drinking water has not been able to improve the carcass cuts of bali duck male.