This study tested the effects of dietary lemongrass (LG) supplementation on production performance, meat quality and intestinal health of Muscovy ducks. A 42 d feeding trial used four treatment diets (0%, 2%, 4% or 6% LG) fed as part of a commercial diet after 20 d rearing from day old on a basal diet.2. The results revealed that 6% LG supplementation significantly improved slaughter performance, notably increasing full eviscerated weight (p < 0.05).3. Meat nutritional quality was enhanced by higher amino acids (cysteine and methionine in breast muscle; tyrosine in leg muscle) and beneficial polyunsaturated fatty acids (PUFA) including C22:6n3 (DHA) and C20:5n3 (EPA; p < 0.05).4. Intestinal health was improved, with LG which enhanced duodenal morphology manifested as increased villus length and villus-to-crypt ratio. There was up-regulated gene expression for intestinal barrier proteins (ZO-1, Claudin-1), immune factors (sIgA, IFN-γ) and antioxidant enzymes (SOD, GSH-Px; p < 0.05).5. Metagenomic and metabolomic analyses revealed a restructured caecal microbiota, characterised by increased commensal Ligilactobacillus spp. inhibited pathogenic Burkholderia spp. and increased production of beneficial metabolites, including butyric acid (p < 0.05), which acts as an energy source for enterocytes.6. This trial demonstrated that LG can enhance both growth performance outcomes and meat quality in Muscovy ducks through gut health modulation, supporting its application in sustainable poultry farming.
Lin et al. (Wed,) studied this question.